Chimborazo St. Paul Menu

CEVICHE DE CAMARÔN

Shrimp cocktail with red onion, tomato, lime and tostados. Served with patacones.

YUCA FRITA

Fried cassava topped with garlic and citrus. Served with aji crillo.

LLAPINGACHOS

Cheese-filled potato pancakes. Served with egg, curtido and peanut sauce.

PATACONES CON QUESO

Fried green plantain patties topped with queso fresco. Served with curtido and aji criollo.

MUCHÍN DE YUCA

Cassava croquettes filled with queso fresco. Served with aji criollo.

EMPANADA DE CARNE

Beef turnover. Served with curtido and aji criollo.

EMPANADA DE QUESO

Cheese turnover dusted with powdered sugar.

SOPA DEL DÍA

Ask about our homemade soup of the day.

ENCEBOLLADO DE PESCADO

Hearty soup of ahi tuna, cassava, onions, tomato and tostados. Served with lime.

CALDO DE BOLAS DE VERDE

Green plantain dumpling filled with beef and vegetables in a savory peanut broth.

CALDO DE BAGRE

Catfish soup with cassava and plantain in a savory peanut broth.

ENSALADA FRESCA

Romaine salad with tomato, yellow pepper, red pepper, onions, avocado and queso fresco cheese. Served with fresh lime vinaigrette.

SÁNDUCHE DE PERNIL

Slow-roasted pork with sweet plantain and aji criollo on a locally made bolillo roll.

SÁNDUCHE DE POLLO

Grilled chicken with mozzarella cheese, mayonnaise and aji criollo on a locally made bolillo roll.

SÁNDUCHE VEGETARIANO

Grilled peppers, onions, tomato, mozzarella cheese, avocado, mayonnaise and aji criollo on a locally made bolillo roll.

MEDIA NOCHE SANDWICH

Chorizo, mozzarella cheese, red pepper, onion, aji criollo and an over easy egg on a locally made bolillo roll. Served with breakfast potatoes.

ECUADORIAN ELVIS SANDWICH

Over easy eggs, sweet plantain, peanut sauce and grilled queso fresco on toast. Served with breakfast potatoes and a choice of bacon or fruit.

GRINGO TOAST

Avocado and an over easy egg topped with aji criollo. Served with breakfast potatoes.

CHURRASCO

Grilled flank steak served with rice, fried egg, beans, sweet plantain, fresh cut fries and curtido.

LOMO SALTADO

Marinated tenderloin stir-fried with peppers, onions, tomatoes and potatoes. Served with rice and avocado.

SECO DE CARNE

Tender beef stewed with peppers, tomatoes, onions, garlic, passion fruit and beer. Served with rice, sweet plantain and curtido.

SECO DE POLLO

1/4 leg chicken stewed with peppers, tomatoes, onions, garlic, passion fruit and beer. Served with rice, sweet plantain and curtido.

HORNADO CON PAPAS

Slow-roasted pork served with llapingachos, mote and curtido.

LLAPINGACHOS CON CHORIZO

Cheese-filled potato pancakes. Served with chorizo, rice, fried egg, avocado, curtido and peanut sauce.

MILANESA DE POLLO

Breaded and pan-fried chicken breast. Served with llapingachos, lettuce, avocado and curtido.

CHAULAFAN

Ecuadorian fried rice with pork, chicken, shrimp, egg, carrot, peas and green onions.

ENCOCADO

Mahi-mahi or shrimp stewed in a flavorful coconut sauce with red pepper and onions. Served with rice and sweet plantain.

CHUPE DE PESCADO

Halibut sautéed with peppers, onions, tomato and a splash of white wine. Served with rice and patacones.

ECUATORIANO VEGETARIANO

Rice, beans, llapingachos, muchin de yuca, sweet plantain, avocado and curtido.

VEGETARIANO SALTADO

Stir-fried peppers, onions, tomato, mote, asparagus and potatoes. Served with rice and avocado.

CHIMBORAZO BREAKFAST HASH

Breakfast potatoes sautéed with garlic, spinach and onion. Topped with four pork ribs and two eggs.

HORNADO BREAKFAST

Slow-roasted pork cooked in highland spices. Served with two eggs, pancakes and a side of fruit.

SALTADO BREAKFAST

Tenderloin steak stir-fried with peppers, onion and tomato. Served with two eggs, two llapingachos, avocado and toast.

RIBEYE BREAKFAST

Six ounce ribeye, two llapingachos, two eggs and toast.

HUMITAS

Ecuadorian corn mixed with onions and cheese filled in a corn husk. Served with bacon and two eggs.

TUNGURAHUA

Rice and beans served with two eggs, one llapingacho, avocado and toast.

COTOPAXI

Two llapingachos, two eggs, avocado, toast and vegetables. Served with peanut sauce.

LLAPINGACHOS BREAKFAST

Cheese-filled potato pancakes, two eggs and toast. Choice of: chorizo, bacon, or roast pork. Served with peanut sauce.

MOTE PILLO

Hominey scramble with eggs, onion and garlic.

HORNADO

Three-egg omelette with slow-roasted pork, sweet plantain and mozzarella cheese. Served with breakfast potatoes.

ESPINACA

Three-egg omelette with spinach, onion and mozzarella cheese. Served with breakfast potatoes.

SALMON

Three-egg omelette with salmon, capers, onion, garlic and cream cheese. Served with breakfast potatoes.

LLAPINGACHO CON JAMÓN

Three-egg omelette with potatoes, onion, garlic, ham and mozzarella cheese. Served with fruit.

PANCAKES

Add mango, blueberry or plantains

TOAST CON GUAVA

Toast served with guava jam.

DOS HUEVOS

Eggs prepared to order.

DOS HUMITAS

Ecuadorian corn mixed with onions and mozzarella cheese filled in a corn husk.

EMPANADAS DE QUESO

Two cheese turnovers dusted with powdered sugar.

EMPANADAS DE CARNE

Two beef turnovers. Served with curtido and aji criollo.