Best Chimichanga (2000)
There can be no compromising on meat, either. Mangos does it well with succulent pork, the hearty chunks swimming in tingly green chile verde sauce; or as chile rojo, with red sauce kicked up to an even higher octave.
The crowning touch to a cherished chimi? Ice-cold chopped greens, tomato and fresh jalapeo. Long live the Mexican-American invasion.
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