Chimichanga vs. Burrito: How Are They Different?

When faced with so many options at your local Mexican restaurant, choosing a dish isn't just about what you're in the mood for—it’s also about understanding what each dish entails.

As you browse the menu for something wrapped and stuffed, you might come across the chimichanga—a dish celebrated for its bold flavor and rich history.

What Exactly Is a Chimichanga?

A chimichanga is a flour tortilla filled with rice, beans, cheese, and meat, rolled tightly or folded into a rectangular shape, then deep-fried. Essentially, it's a fried burrito.

Chimichangas are typically served with toppings like guacamole, salsa, and other spicy condiments. While the fillings and flavors can vary, the standout feature is the crispy exterior, usually achieved through deep frying, though baking or air frying can also be used.

How Is a Chimichanga Different from a Burrito?

Both burritos and chimichangas are key components of Mexican and Mexican-American cuisine. They’re both hearty, flour-tortilla-based dishes filled with meat, beans, cheese, and rice. Burritos may also include vegetables, eggs, or condiments like salsa and guacamole, while chimichangas keep the cold ingredients to a minimum, instead serving them on top or alongside.

The Origins of the Chimichanga

Chimichangas are part of Tex-Mex cuisine, a fusion style that emerged in the US, particularly in Arizona. The dish has become a local favorite, partly due to the myth that it was invented in the state, adding to its regional charm.

The most popular tale suggests that around 1922, Monica Flin, a Tucson-based restaurateur, was making a snack when one of her nieces or nephews accidentally bumped into her. This caused the burrito she was preparing to fall into a deep fryer filled with hot oil.

This mishap made her shout a Spanish curse word starting with "chi..." but she quickly stopped herself, mindful of the child nearby. Instead, she finished the exclamation with the made-up word "michanga," giving birth to the name of this delicious mistake.

In Mexico, chimichangas are sometimes referred to as chivichangas, particularly in the northern states of Sonora, Chihuahua, and Sinaloa, where they are most commonly enjoyed.

Popular Fillings for Chimichangas

Chimichangas are typically stuffed with a combination of rice, beans, cheese, and meat. Beans can be black, pinto, or refried, while the meats range from carne asada and barbacoa to carnitas and shredded chicken. There are also plenty of options for vegetarian and vegan fillings.

Get the full recipe: Baked Chicken and Rice Chimichangas

Typically, chimichangas are garnished with fresh lettuce, tomatoes, guacamole, salsa, and a dollop of sour cream.

Just like with many traditional dishes, chimichangas vary by region. For example, in Sonora, Mexico, they're made with large, thin flour tortillas and filled with machaca—shredded dried beef jerky.

In the states of Sinaloa and Chihuahua, chimichangas are made with smaller tortillas and typically stuffed with shredded pork or picadillo, a flavorful mix of ground beef and carrots.