Pork Chimichangas
By Ian MacAllen on Monday, August 13th, 2012 at 5:36 am
As the Village Voice 4knots festival wound down, I was beginning to get hungry when I spotted these deep fried chimichangas.
The 4Knots Festival, held this past year on Pier 17 at South Street Seaport took place on a hot muggy day. Drinking beer in the hot sun can be disorienting, especially without any food.
I found this stand off to the edge of the crowds. A few other people were walking away with the chimichangas. They looked delicious.
I ordered up a set — two for three dollars — and waited while they were fried before me. They were wrapped up in a soft casing, more like a pastry dough rather than a traditional tortilla. The crispy exteriors gave way to a soft center.
The shredded pork inside could have been spicier, but overall offered a balanced sweetness.
When I returned to the concert, my friends asked where I’d been. I explained that I just had two hot chimichangas. The immediately ran off to the stand and proceeded to order six each.
