El Charro Cafe
Mexican restaurant · Pima County ·
Airport Mexican fare, breakfast, and cocktails including chimichangas
Airport Mexican fare, breakfast, and cocktails including chimichangas
"Claiming the title of Tucson’s oldest Mexican restaurant, this 1922 icon—whose founder is said to have created the chimichanga—spans several local locations with a Tucson and Northern Mexico–style menu featuring enchiladas, tamales, tacos, margaritas, and more." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
"A historic Mexican restaurant claiming the title of the oldest in town (open since 1922) with roots tied to founder Tia Monica Flin, who is said to have created the chimichanga; the menu highlights Northern Mexico and Tucson-style dishes such as enchiladas, tamales, tacos, and margaritas." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
"El Charro Cafe, originally founded in 1922, is the country’s oldest family-owned Mexican restaurant, and it’s still among the most popular in Tucson. All three locations serve a robust menu of classics, from queso-stuffed rellenos to a variety of soft-shell tacos, but the must-order here is the Carne Seca platter. El Charro’s trademark dish, perfected over a hundred years now, orbits around angus beef that’s been marinated, sun-dried, shredded, and grilled before it’s plated with the works."
"The episode begins with a lesson from Carlotta Flores, the owner of El Charro Cafe, which is not only the country’s oldest Mexican restaurant, but it’s also home to the chimichanga and the most famous carne seca — thinly-sliced meat that is dried in the sun. In their last Quickfire competition of the season, chefs are required to make a meal using carne seca." - Brittany Britto Garley
"Monica Flin of the El Charro Cafe in Tucson, Arizona, who, in 1922, dropped a burrito into the deep fryer at her popular Mexican restaurant." - MICHELIN Guide Thailand
