The Best Chimichangas in Phoenix, Arizona

Eater

2 days ago

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The true origin of the chimichanga — one of Arizona's most iconic dishes — is still hotly debated. Tucson's El Charro Café and Phoenix's Macayo's both lay claim to inventing the deep-fried burrito, though El Charro's version, allegedly created in the early 1920s, has become the more widely accepted story. But no matter who did it first, one thing's clear: the chimichanga is pure Arizona.
While it may not be traditional in the Oaxacan or Mexico City sense, the chimi is a cornerstone of Arizona-Mex cooking, especially at long-running spots that predate the city's wave of regional Mexican restaurants. Typically, its composition consists of a large flour tortilla filled with shredded beef or chicken, folded and deep-fried until golden, then served either naked or smothered in sauce (depending on your stance in one of the dish's eternal debates). Chimichangas rarely show up on modern menus, but they're still going strong at the old-school spots that never stopped making them. Deep-fried and overstuffed, the dish captures the spirit of the Southwest — and few things feel more American than throwing a burrito in the fryer. There's no reinvention here, just a quiet competition to see who does it best. Read More
Macayo's may feel a bit commercial these days, but no chimichanga trail would be complete without a mention. The Phoenix institution traces its roots to 1946, when founder Woody Johnson allegedly invented the dish by accidentally dropping a burrito into a deep-fryer at his original restaurant, Woody's El Nido. That golden mistake became a mainstay, and the chimi has been on the Macayo's menu ever since. Now, 75 years and several location-changes later, Macayo's is still leaning into its legacy: In 2021, the team celebrated the anniversary by setting a Guinness World Record for the world's longest chimichanga — an absurd 25-foot behemoth stuffed with shredded chicken, beans, cheese, and sauce. The food might not blow anyone away, but the story (and the sheer size) earns it a spot.
Tucked just off the 10 on North Seventh Avenue, El Norteño has held it down in downtown Phoenix since 1981. Most people have driven past the little hut without realizing they just missed one of the city's most enduring Mexican restaurants. The setup is simple, but what it lacks in square footage, it makes up for in portion size and staying power. The seven different chimichangas are grease-slicked and fried to a crisp, with fillings like chicken, carne asada, ground beef, green or red chile, and machaca (get the machaca). Portions are big enough to feed two, and the only seating is a scrappy little patio out front. El Norteño is the kind of place the city should care about — it has legacy, personality, and deserves to be protected.
Comedor Guadalajara has anchored South Central Phoenix for more than half a century, still run by the same family that started it. Known for seafood plates, Sonoran-style combination plates, and a dining room that stays busy with longtime regulars, the menu also offers a solid chimichanga — fried until blistered and crisp, then filled with machaca, red or green chile beef, or sautéed chicken with bell peppers, tomatoes, onions, and jalapeños. It's served dry unless upgraded to enchilada-style with a layer of melted cheese for $3.50 more. Like the restaurant itself, the dish feels rooted in an earlier era of borderland cooking that doesn't need to be updated.
Los Dos Molinos is New Mexico by way of South Phoenix, a decades-old green chile temple that helped define the city's love affair with heat. The original spot on South Central still hums with energy, even if the food isn't quite as fiery or life-changing as it once was. But the chimichanga still hits: a hulking deep-fried burro soaked in searing red or green chile, then finished with cheese, sour cream, and guacamole. Fillings range from garlic pork roast to machaca to adovada, all served with beans and rice on the side. No frills, no reinvention — just a dish that sticks to what it does best: spice, heft, and history.
El Bravo has been serving Sunnyslope since 1982, a neighborhood fixture with colorful serape tablecloths, laminated menus, and the kind of warm, familiar vibe that comes from decades of steady service. Founded by Carman 'Grandma' Tafoya, the restaurant helped establish a strong Mexican-American culinary presence in the area and remains a touchstone for the local community. The chimichanga is straightforward and satisfying, with a light, crisp shell and a filling that's flavorful without trying too hard (in other words, the heat level is just right for most diners). Offered in beef, shredded beef, or chicken versions, each comes with a light blanket of melted cheese inside. It's not the flashiest on the list, but it's dependable and deeply tied to the neighborhood it has served for years. The Original Carolina's Mexican Food
The Original Carolina's Mexican Food has been a Phoenix essential since the 1950s and its chimichanga is a masterpiece built around one thing: the tortilla. Carolina's tortillas are among the best in the city — soft, buttery, and just elastic enough to hold together until they hit the fryer, where they bubble into something golden and crisp but never stiff. Chimichangas here are served dry to let the tortilla shine, with no sauce to distract from the balance of fried dough and warm filling—just a dollop of guacamole, sour cream, or both. Nearly 40 variations fill the menu, from the classic green chile beef to the Oaxaca Special with chorizo, beans, and potato. Others include green or red machaca with potato and beans or a simple chorizo version. Smaller than most but no less satisfying, these chimis are humble, exacting, and still handed over in a styrofoam box with the constant hum of planes overhead. Few places wrap a better tortilla around a better filling.
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Rosita's Place has been feeding Phoenix since the 1960s, and the cozy dining room — lined with salsalito tiles, colorful walls, and well-worn wooden chairs — still fills with families and regulars every weekend. The chimichanga is served dry and perfectly crisp, but what makes it stand out is the machaca — shredded, deeply seasoned, and holding its texture in a way many others in town don't. That care extends across the menu, which reflects a style of Sonoran home cooking shaped by what was on hand and passed down through generations. Now run by the founder's daughter, the restaurant remains one of the city's most enduring spots for a warm, unfussy plate of food.
A gem in Arcadia, Maria's Frybread is the newest spot on this list — opened in 2016 — and a rare newcomer to carry a dish like the chimichanga, Arizona's holdover from a bygone era. Best known for its namesake frybread and some of the best menudo in town, the restaurant also turns out a seriously good chimi, stuffed with red or green chile beef or chicken, then topped with lettuce, tomato, cheese, and sour cream. Given the frybread focus, it's no surprise the flour tortillas here are equally dialed in, stretched and crisped just right to hold it all together. In a city full of drive-thrus slinging grease-soaked chimichanga afterthoughts, Maria's stands out for doing the basics right and doing them with care. © 2025 Vox Media, Inc. All rights reserved.
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Macayo's may feel a bit commercial these days, but no chimichanga trail would be complete without a mention. The Phoenix institution traces its roots to 1946, when founder Woody Johnson allegedly invented the dish by accidentally dropping a burrito into a deep-fryer at his original restaurant, Woody's El Nido. That golden mistake became a mainstay, and the chimi has been on the Macayo's menu ever since. Now, 75 years and several location-changes later, Macayo's is still leaning into its legacy: In 2021, the team celebrated the anniversary by setting a Guinness World Record for the world's longest chimichanga — an absurd 25-foot behemoth stuffed with shredded chicken, beans, cheese, and sauce. The food might not blow anyone away, but the story (and the sheer size) earns it a spot.
Tucked just off the 10 on North Seventh Avenue, El Norteño has held it down in downtown Phoenix since 1981. Most people have driven past the little hut without realizing they just missed one of the city's most enduring Mexican restaurants. The setup is simple, but what it lacks in square footage, it makes up for in portion size and staying power. The seven different chimichangas are grease-slicked and fried to a crisp, with fillings like chicken, carne asada, ground beef, green or red chile, and machaca (get the machaca). Portions are big enough to feed two, and the only seating is a scrappy little patio out front. El Norteño is the kind of place the city should care about — it has legacy, personality, and deserves to be protected. Open in Google Maps
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Comedor Guadalajara has anchored South Central Phoenix for more than half a century, still run by the same family that started it. Known for seafood plates, Sonoran-style combination plates, and a dining room that stays busy with longtime regulars, the menu also offers a solid chimichanga — fried until blistered and crisp, then filled with machaca, red or green chile beef, or sautéed chicken with bell peppers, tomatoes, onions, and jalapeños. It's served dry unless upgraded to enchilada-style with a layer of melted cheese for $3.50 more. Like the restaurant itself, the dish feels rooted in an earlier era of borderland cooking that doesn't need to be updated. Open in Google Maps
Foursquare
Los Dos Molinos is New Mexico by way of South Phoenix, a decades-old green chile temple that helped define the city's love affair with heat. The original spot on South Central still hums with energy, even if the food isn't quite as fiery or life-changing as it once was. But the chimichanga still hits: a hulking deep-fried burro soaked in searing red or green chile, then finished with cheese, sour cream, and guacamole. Fillings range from garlic pork roast to machaca to adovada, all served with beans and rice on the side. No frills, no reinvention — just a dish that sticks to what it does best: spice, heft, and history. Open in Google Maps
Foursquare
El Bravo has been serving Sunnyslope since 1982, a neighborhood fixture with colorful serape tablecloths, laminated menus, and the kind of warm, familiar vibe that comes from decades of steady service. Founded by Carman 'Grandma' Tafoya, the restaurant helped establish a strong Mexican-American culinary presence in the area and remains a touchstone for the local community. The chimichanga is straightforward and satisfying, with a light, crisp shell and a filling that's flavorful without trying too hard (in other words, the heat level is just right for most diners). Offered in beef, shredded beef, or chicken versions, each comes with a light blanket of melted cheese inside. It's not the flashiest on the list, but it's dependable and deeply tied to the neighborhood it has served for years. Open in Google Maps
Foursquare
The Original Carolina's Mexican Food has been a Phoenix essential since the 1950s and its chimichanga is a masterpiece built around one thing: the tortilla. Carolina's tortillas are among the best in the city — soft, buttery, and just elastic enough to hold together until they hit the fryer, where they bubble into something golden and crisp but never stiff. Chimichangas here are served dry to let the tortilla shine, with no sauce to distract from the balance of fried dough and warm filling—just a dollop of guacamole, sour cream, or both. Nearly 40 variations fill the menu, from the classic green chile beef to the Oaxaca Special with chorizo, beans, and potato. Others include green or red machaca with potato and beans or a simple chorizo version. Smaller than most but no less satisfying, these chimis are humble, exacting, and still handed over in a styrofoam box with the constant hum of planes overhead. Few places wrap a better tortilla around a better filling. Open in Google Maps
Foursquare
Rosita's Place has been feeding Phoenix since the 1960s, and the cozy dining room — lined with salsalito tiles, colorful walls, and well-worn wooden chairs — still fills with families and regulars every weekend. The chimichanga is served dry and perfectly crisp, but what makes it stand out is the machaca — shredded, deeply seasoned, and holding its texture in a way many others in town don't. That care extends across the menu, which reflects a style of Sonoran home cooking shaped by what was on hand and passed down through generations. Now run by the founder's daughter, the restaurant remains one of the city's most enduring spots for a warm, unfussy plate of food. Open in Google Maps
Foursquare
A gem in Arcadia, Maria's Frybread is the newest spot on this list — opened in 2016 — and a rare newcomer to carry a dish like the chimichanga, Arizona's holdover from a bygone era. Best known for its namesake frybread and some of the best menudo in town, the restaurant also turns out a seriously good chimi, stuffed with red or green chile beef or chicken, then topped with lettuce, tomato, cheese, and sour cream. Given the frybread focus, it's no surprise the flour tortillas here are equally dialed in, stretched and crisped just right to hold it all together. In a city full of drive-thrus slinging grease-soaked chimichanga afterthoughts, Maria's stands out for doing the basics right and doing them with care.