Two restaurant-associated outbreaks of enterotoxigenic E. coli occurred in Minnesota in mid-August. At the restaurant in the northern part of the state, risk of illness was associated with the consumption of fresh parsley–red pepper mix. The other restaurant was located in Minneapolis-St. Paul. Illness risk at this restaurant was associated with eating the gyros platter. No individual food item on the gyros platter was independently associated with illness. Chopped parsley was the only ingredient that was common to the implicated food items in the two restaurants. Isolates for two of three cases from each outbreak were O6:H16 ETEC serotypes, and isolates for one case from each outbreak shared an indistinguishable O6:H16 PFGE subtype pattern. This particular O6:H16 PFGE subtype had not previously been encountered. A traceback of the parsley indicated that the parsley originated in California or Baja California, Mexico.