The History of the Chimichanga
Learn about the accidental invention of this beloved deep fried burrito and how we perfect it today.
The chimichanga is one of those happy accidents that became a legend. A deep fried burrito, golden and crisp on the outside, warm and loaded inside, it is the kind of dish that feels indulgent in the best way. At La Sierra in Forest Grove we have been frying them since 2000, and the story of how they came to be is almost as good as the dish itself.
The Accidental Invention
The most common story goes that a cook in the Southwest dropped a burrito into hot oil by mistake. The reaction, a cleaned up version of a certain Spanish word, became the name. Whether that is exactly true or partly legend, the result was undeniable. Frying the burrito turned a soft wrap into something with crunch, structure and a whole new texture. Word spread, and the chimichanga became a staple of Mexican American menus across the country.
Why Frying Changes Everything
A regular burrito is soft and foldable. A chimichanga gets a crisp shell that holds up to sauce and toppings. The flour tortilla seals as it fries, locking the filling inside, and the outside turns golden. That contrast, crunchy shell and soft, savory filling, is the whole point. It is why a chimichanga can carry wet toppings like cheese and guacamole without falling apart the way a soft burrito would.
How We Make Ours
We roll the filling tight so there are no air pockets, then fry at the right temperature so the outside crisps before the inside overcooks. The result is golden and shatteringly crisp. We top it with guacamole, sour cream and our house creamy sauce. You can order a classic Chimichanga from the Small Combos on our menu, or go bigger with the Two Chimichangas in the Large Combos. For seafood lovers, the Shrimp and Crab Chimichanga is stuffed with shrimp, crab, mushrooms and onions.
What to Pair It With
A chimichanga is rich, so it loves something bright and acidic beside it. A House Margarita or a Paloma cuts through the fried shell beautifully, and the fresh salsa on the table adds the acid the dish wants. If you are here during happy hour from 2 PM to 5 PM, a $7 margarita next to a chimichanga is a perfect afternoon.
Try One at La Sierra
The chimichanga may have started as an accident, but we have spent over 25 years perfecting it. Come try one, order online for pickup, or add a tray to your next catering order. However you have it, that first crunch is the moment the whole story makes sense.
