aperitivosCEVICHE DE CAMARÓN ..................................................................................11Shrimp cocktail with red onion, tomato, lime, and tostados. Served with patacones.

MUCHÍN DE YUCA .............................................................................................. 7th aji criollo

for dipping.

YUCA FRITA ..................................................................................................... 7.5 Fried cassava with garlic and citrus. Served with aji crillo.

EMPANADA DE QUESO ................................................................................. 2.5 Cheese turnover.

EMPANADA DE CARNE ..................................................................................... 3 Beef turnover.

LLAPINGACHOS .............................................................................................. 7.5

ensaladasENSALADA FRESCA ........................................................................................ 8Green salad with tomatoes, peppers, avocado, fresh cheese, and lime vinaigrette. With grilled chicken 10. With shrimp 12.

sanduchesAll sandwiches served with a small sopa del dia, side salad or fresh-cut fries.Substitute caldo de bolas or bagre for 1.50 extra. Sandwich only - no sides - 7.Any sandwich made gluten-free with green plantains - 11.

SANDUCHE DE PERNIL .................................................................................. 9.5 Roasted pork with sweet plantain and aji criollo on a bollio roll.

SANDUCHE DE POLLO ................................................................................... 9.5 Grilled chicken with cheese, mayonnaise, and aji criollo on a bollio roll.

SANDUCHE VEGETARIANO ........................................................................... 8.5 Peppers, onions, tomato, cheese, avocado, and aji criollo on a bollio roll.

At chimborazo, our desire is to introduce our guests to the traditional cuisines of Ecuador and the Andean highlands. We serve hearty dishes familiar to Ecuadorian family tables.Marcos Pinguil, the owner and chef of chimborazo, came to Minneapolis from the Cañar sierra via the tropical coast where from a young age he learned to prepare dishes from Ecuador’s varied regions.In local indigenous lore, Chimborazo volcano represents Taita (Father), while neighboring Tungurahua volcano is seen as Mama. Otavaleño textiles and traditional Quichua music bring the spirit of the highlands to your dining experience.

Substitutions can be madefor an additional charge.

= Gluten-free

Please, no split checks onparties of 6 or more.

PATACONES CON QUESO .................................................................................. 7Fried green plantain patties with fresh cheese and onions. Served with aji crillo.

PLATANO MADURO ............................................................................................ 7 Fried sweet plantain with cheese. Served with aji crillo.

sopasSOPA DEL DĉA ............................................................................................... 5 / 8Ask your server about our homemade soup of the day.

ENCEBOLLADO DE PESCADOĉ .......................................................................12 Hearty soup of ahi tuna, cassava, onion, and tomato. Served with tostados.

CALDO DE BOLAS DE VERDE .................................................................... 7 / 11ory peanut broth.

CALDO DE BAGRE ....................................................................................... 7 / 11