Chimborazo
Volcano · Guano ·
Ecuadorian & Andean fare, llapingachos, patacones, seco de pollo
Information
Ecuador Get directions
Ecuadorian & Andean fare, llapingachos, patacones, seco de pollo
Ecuador Get directions
"Sitting a stone’s throw from Columbia Heights in Northeast Minneapolis, Chimborazo brings Ecuadorian and Andean cuisine to the land of 10,000 lakes. You will be hard-pressed to find an evening where there isn’t a line for seating, as this well-kept neighborhood favorite serves tangy, delicious dishes like the chicken lomo saltado with avocado and peppers, or the crowd-favorite llapingachos con chorizo, a cheese-filled potato pancake served with a fried egg, chorizo and peanut sauce. Online ordering is available." - Eli Radtke
"Located in a cozy, bright storefront on Central Avenue, Chimborazo is a neighborhood institution. Serving Ecuadorian and Andean fare seven days a week, it’s an ideal spot for anything from breakfast to late-night snacks. Don’t miss the patacones con queso — fried green plantains stuffed with cheese and served with an intensely herbed aji crillo — or the exceptionally tender seco de pollo. Online ordering is available if you’d rather take it to-go." - Stacy Brooks
"Located in cozy, bright storefront on Central Avenue, Chimborazo is a neighborhood institution. Serving Ecuadorean and Andean fare all day, seven days a week, it’s an ideal spot for anything from breakfast to late-night snacks. Don’t miss the patacones con queso — fried green plantains stuffed with cheese and served with an intensely herbed aji crillo — or the exceptionally tender seco de pollo." - Eater Staff
"Chimborazo, a Northeast staple, serves Ecuadorian classics. Starchy dishes like llapingachos (cheese-filled potato pancakes, served with a rich peanut sauce) and empanadas de queso — stuffed with queso fresco and dusted with powdered sugar — are great brunch picks. Don’t skip the chicha morada, a purple Peruvian drink made from dried corn." - Justine Jones
"My ultimate comfort dish is the seco de pollo at Chimborazo, so I find myself there often." - Eater Staff
