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."

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."

David Alridge

"The chimichanga was stuffed with a spiced shredded beef that was also mixed with sundried tomatoes and onions. It was an impressive amount of meat and the chimichanga had a nice crunch without being too greasy."

Chris Tingom

"They have the very best Chimichanga’s. They roast the beef slowly and then smoke dry for three days. It’s a unique taste different from any other Mexican food I’ve ever had."