Jane & Michael Stern

"While ­other ­Arizona ­restaurants also claim to have ­created the chimi, there’s no denying the superiority of the giant chimichanga still served at El Charro."

Fodor's Travel

"The tortilla soup and carne seca chimichanga, made with beef that is air-dried on the premises—on the roof, actually—are delicious."

Greg Morago

"El Charro's version is a magnificent behemoth. About a foot long, it is stuffed with beef or chicken, deep fried and then slathered with sour cream, red chile sauce and guacamole."

Teresa Bitler

"Opt for Arizona dish, the cheese crisp, a large, baked tortilla covered in melted cheese."

Combatant Gentlemen

"The US's 10 Best Regional Dishes: Arizona Cheese Crisp from El Charro Cafe in Tucson, Arizona."

Everyday Southwest

"The Cheese Crisps there are THE best. Ever. Thin, crispy flour tortillas with a little butter toasted to perfection in the oven and then slathered with Mexican cheeses and melted again. Oh. My. Gosh.The Perfect Bite."

Kitty Morse

"One of its specialties is Cheese Crisp, a thin crusted, pizza-like appetizer made by deep frying a large flour tortilla, then topping it with varying combinations of Anaheim chiles, diced tomatoes and white Mexican cheese. It is then baked until the cheese melts."

Terry Taylor

"It was wonderful. I had one chicken chimichanga "enchilada style" - in red sauce."

Lauren Topor

"The chimis are just the right amount of crunchy and juicy, and the size, well, it's like a normal chimichanga got super angry and hulked out."

Catherine Torphy

"That night, I ordered my chimi “Elegante Style,” topped with enchilada sauce, melted cheese, guacamole, sour cream, salsa and who knows what else. I was very, very happy."