Chimichanga

A chimichanga is a deep-fried burrito that is common in Mexican, Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream. The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: Chimichanga and its variants Chivichanga and Chibachanga are synonymous with the term Timbirimba, which means:

Source: Wikipedia