Chimborazo takes its name from Ecuador's tallest volcano, which Andean indigenous lore casts as Taita, the father figure, paired with the neighboring peak Tungurahua as Mama. Owner and chef Marcos Pinguil came to Minneapolis by way of the Cañar Sierra and Ecuador's tropical coast, where he learned to cook dishes from across the country's varied regions from a young age.
The dining room on Central Avenue NE carries that Andean identity through Otavaleño textiles and traditional Quichua music. The menu runs through lomo saltado, shrimp preparations, empanadas, llapingachos (potato pancakes), roast pork, yuca, and rice plates, with tres leches for dessert — hearty dishes familiar to Ecuadorian family tables. Chimborazo also operates a St. Paul location, a food truck, and catering.
Chimborazo was named to Eater's Essential 38 for Minneapolis and to Mpls St Paul Magazine's Best of 2026 list.
The dining room on Central Avenue NE carries that Andean identity through Otavaleño textiles and traditional Quichua music. The menu runs through lomo saltado, shrimp preparations, empanadas, llapingachos (potato pancakes), roast pork, yuca, and rice plates, with tres leches for dessert — hearty dishes familiar to Ecuadorian family tables. Chimborazo also operates a St. Paul location, a food truck, and catering.
Chimborazo was named to Eater's Essential 38 for Minneapolis and to Mpls St Paul Magazine's Best of 2026 list.