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Many claim to be the first to turn a plain burrito into a crispy chimichanga, but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro and Macayo's, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients--from seafood to strawberries--that have been wrapped up in this delightful dish. Join author Rita Connelly as she presents recipes and behind-the-scenes stories from the Grand Canyon State's beloved chimichangas.

Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to "cause frowns to dispel and dimple into ripples of laughter" with myriad "receipts" from the early Austin community. From dandy pudding to home remedies "worth knowing," these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.