Chimichanga is a wrapped, deep-fried flour tortilla filled with a variety of ingredients such as shredded chicken, beef, rice, beans, onions, and cheese. Although the dish is especially popular in the Mexican regions of Sinaloa and Sonora, most people believe that chimichanga was either invented in a Tucson restaurant or in a Phoenix restaurant in the early 1920s.

Regardless of its origins, chimichanga is a widely known favorite throughout Mexico and the United States up to this day, with numerous regional variations. It is recommended to serve chimichangas with salsas, sour cream dips, or guacamole.

Navajo tacos, Indian tacos, or frybread tacos is a traditional dish originating from the Midwest and Intermountain region states such as Arizona, South Dakota, and Oklahoma. These tacos are made with Indian fry bread that's topped with a combination of ingredients such as ground beef, beans, shredded lettuce, cheddar cheese, sour cream, and tomatoes.

The dish was created in 1864 using flour, salt, and lard that was given to the Navajos of Arizona when they were forced to flee their homeland and march on foot to New Mexico, a journey known as the Long Walk. The frybread is nowadays topped with a wide array of ingredients mentioned above, sometimes with even more additional items (the more, the better) such as pico de gallo, salsa, black olives, sliced avocado, and green onions.

Cheese crisp is an American dish originating from Arizona. It consists of a flour tortilla that is topped with shredded cheese in its most basic form. The tortilla is placed in a butter-brushed pan which is put under a broiler until it develops a crisp texture.

Cheeses such as Cheddar, Oaxaca, or Monterey Jack are typically used in the preparation of the cheese crisp. There are numerous variations, so the dish can also be topped with a variety of ingredients such as onions, carne asada, cilantro, jalapeños, bell peppers, and shrimp.