Chimi Eat World

Arizona's deepest-fried mystery is smothered in cheese, guacamole and sour cream

Meanwhile, Carlotta Flores, who's the great-niece of El Charro founder Monica Flin, stands by her family's story about the serendipitous deep fryer incident.

"My mother was there — she remembered it," Flores says. Flores herself was likely one of the kids in the kitchen that day.

That was the late '50s, Flores says. "It was always on the menu since then, and it was always called the chimichanga. In those days, it was bean and red chile only. Later, we added carne seca and chicken."

Andy Hartmark
Andy Hartmark

Business is going well for El Charro, too. With a USDA food factory, a partnership with Basha's grocery stores, four restaurants (with a fifth opening soon), Flores' new book due out in the spring, and the imminent launch of her own blog, the El Charro legend doesn't show any signs of fading away.

"We are prepared for a growth market, and our story is good enough for us to expand," she says, pausing to smile. "People do want a story."

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1 comments
Rina
Rina

Seriously? This was the worst cover story EVER! There are so many important pressing issues, jeeze! Newtimes, food writing does not belong on the front cover, I thought you all had a section for that. Maybe next week you guys can do a big story on Chop Suey?

 
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