Say ‘Yes’ to Chimis

Posted on: September 19th, 2011 by Amy Martin No Comments

Did you know that 33 out of 50 states have at least one official state food, but Arizona doesn’t (yet)? To put Arizona on the state food map, Macayo’s Mexican Kitchen is helping to launch a campaign to vote the chimichanga as Arizona’s official state food: the “Check Yes for Chimi!” campaign.

Macayo’s Mexican Kitchen is celebrating 65 years in business here in Phoenix this month as they first started here, in 1946 when Woody and Victoria Johnson opened their first restaurant. While the business has expanded greatly, the company is still family-owned (and locally-operated), and is now run by the Johnson’s daughter, Sharisse, and two sons, Gary and Stephen.

Macayo’s prides themselves on their specialty chimichangas like the BBQ Chimi and Mini Pina Colada Chimi. Their BBQ Chimi was invented by Bubba Johnson, the General Manager of the Mesa location and grandson of Woody Johnson (see? It really is family-run business!). The Mini Pina Colada Chimi was featured on the Summer Menu this year and also created by a Macayo’s employee. We were lucky enough to get their recipe for the Mini Pina Colada Chimi to share:

Mini Pina Colada Chimis

Ingredients:

  • 7 lb. Pineapple
  • 3 lb. Coconut, shredded
  • 2 lb. Dark Brown Sugar
  • 1 tsp. Cinnamon
  • 2 Tbs. Vanilla
  • 8 oz. Margarine
  • 1 lb. Raisins
  • 12 oz. Rum – Cruzan
  • 8 Tbs. Cornstarch
  • 6 oz. Water
  • 2 Dozen Tortillas, 13-inch (cut in four equal wedge-shaped pieces, 1 piece per chimi)
  • Engrudo (flour, water) prepared, as needed

Directions:

  1. Chop Pineapple into 1-inch squares.
  2. Melt margarine in sauce pan on low heat, add all ingredients to margarine except the corn starch and water, cook for approx 45 minutes stirring periodically about every 5 minutes until pineapple is soft.
  3. Place corn starch in a cup add water and mix thoroughly, then add to pineapple mixture continue to simmer on low heat for 5 minutes continuously stirring.
  4. Remove mixture from heat place in a 200 pan and allow to cool in walk-in.
  5. Separate 1-pkg of 13 inch flour tortillas, then re stack so they are even. Using a Kitchen knife, cut the tortillas into four equal wedged-shaped pieces, then re-stack and wrap in plastic bag.
  6. Place the cut tortillas in the microwave for approx. 1 minute or until soft and pliable
  7. Place 1-oz of the prepared Pina colada filling, across the center of the pre heated tortilla, roll the tortilla rounded edge over the filling, folding the ends in, forming a burrito –shaped roll. Leave a 1-inch portion of each pointed tortilla edge unrolled.
  8. Brush the pointed unrolled portion with engrudo. Complete the rolling of the mini Chimis.

Drooling yet? Don’t forget to vote for the chimis! Visit checkyesforchimi.com for the “Check Yes for Chimi!” campaign.

And for fun, check out the country’s map for other official state foods. Hopefully, we’ll be next!

State Food Map

To learn more about Macayo’s, visit macayo.com.

Written by Amy Martin, PhoenixBites Editor in Chief

About the Author - Amy Martin

Founder of PhoenixBites, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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