The main dining room, with its haute cafeteria décor, seats 82 guests in booths and smaller tables. Popular for its tableside-made guacamole and delicious margaritas, it could be packed during weekends. Still, patience is rewarded by great authentic Mexican cuisine prepared by award-winner Executive Chef Erwin Ramos.

Click here for the dinner menu. (PDF)

BOCADITOS / Starter

GUACAMOLE EN MOLCAJETE
Award winning guacamole, prepared fresh at your table,
served with warm crispy corn tortillas.

SALSA DE JALISCO
Fresh salsa, also prepared table-side with roasted chiles, tomatoes
and tomatillos. Ask your server to make it mild to fire!!

CEVICHE DE ATUN
Ahi Tuna with lime juice, onions, tomatoes and jalapenos

SOPA DE FRIJOL
Black bean soup with queso fresco, sweet plantain, crispy tortilla and
avocado 7.

SOPA AZTECA
Rich chicken broth with pasilla chile and tomato puree garnished with
grilled chicken, xoconostle, avocado, queso fresco and crisp tortilla
strips

TACOS DE CANGREJO
Crispy, bite sized crabmeat tacos made with flour tortillas. Served
with black bean puree, mixed greens, crema fresca and roasted chile
de árbol sauce 9.4

QUESADILLAS MEXICANA
Mexico city-style quesadillas (corn masa pockets) stuffed with
poblano peppers. Garnished with roasted tomatillo salsa, crema and
artisan cotija cheese

TAQUITOS DE POLLO
Crispy rolled tortillas filled with chicken and poblano chiles, with
crema, queso fresco and raspberry-chile chipotle dipping sauce

ENSALADA DE JÍCAMA
Crunchy jícama salad with fresh oranges, grapefruit and pineapple,
tossed with orange-lime vinaigrette and pickled red onions

ENSALADA OLÉ
Hearts of romaine, ancho chile strips, cotija cheese,
slivered toasted almonds and corn tortilla squares
in creamy avocado-citrus dressing

PLATILLOS TRADICIONALES / Traditional Plates

TACOS DE ATÚN ASADO
Grilled marinated rare Atlantic Ahi tuna steak tacos in handmade
corn tortillas with tomatillo-avocado sauce topped with onions,
cilantro, chopped red radish and jicama slaw

CARNE ASADA A LA OLÉ
10 oz. sirloin steak with tri-colored bellpeppers, served with frijoles
charros, plantains and yukon mashed potatoes or Mexican rice

CHILES RELLENOS
Two roasted poblano chiles stuffed with mixed Mexican cheeses,
spinach, raisins and pine nuts and braised pork.
Served on a roasted tomato broth, plantains and Mexican rice.
(With vegetarian option)

PATO CON MOLE POBLANO
Roasted half duck topped with our classic mole poblano sauce, garlic
spinach and cilantro rice

PESCADO A LA VERACRUZANA
Pan seared Georges Bank haddock cooked Veracruz-style with
tomato, manzanilla olives and capers; served with cilantro rice

LEGUMBRES EN PIPIAN
Oaxaca vegetable stew with potatoes, carrots, squash, red onions,
poblano peppers, and pickled cactus in pumpkin seed sauce, served
with corn tamales

OUR FAMOUS ENCHILADA
Grilled diced chicken, braised pork or vegetarian with Mexican rice
and black beans.Served with crema fresca and pico de gallo; your
choice of ranchera, mole poblano or salsa verde

ENTREMESES EXCLUSIVOS / House Specialties

RÓBALO ASADO
Pan seared wild sea Bass with grilled corn polenta, sautéed organic
baby spinach and red bell pepper-chipotle sauce.

CHILAQUILES VEGETARIANOS
Baked chilaquiles "lasagna" with spinach, grilled corn, chile poblanos,
mushrooms and cheese on creamy corn puree

MARISCADA
Atlantic sea scallops, shrimp, mussels and clams sautéed in spicy
garlic-guajillo chile sauce. Served with cilantro rice

LANGOSTA Y CAMARONES
Lobster meat & shrimp sautéed in spicy garlic-guajillo chiles, roasted
corn puree, watercress salad and chile habanero-chive aioli

ALAMBRE MEXICANA
Grilled chicken breast skewer with chorizo (Mexican sausage), onions,
tomatoes and serrano peppers. Served with Ole salad, Mexican rice
and black beans

SALMON OLE
Pan-raosted North Atlantic salmon with tamarind glaze on black bean
puree, potato-chayote au gratin and swiss chard

ARRACHERA
Adobo marinated grilled skirt steak with frijoles

OLÉ'S SMALL PLATES
PLATILLOS PEQUEÑOS/ Mexican Tapas

TACOS DE CAMARONES
Beer battered shrimp taco (Baja Mexico style) with pickled cabbage,
chipotle-mayonnaise and cilantro pesto on handmade corn tortillas.

POZOLE OLE
Organic spinach pozole simmered in corn hominy, shredded chicken
and jalapeno topped with gruyere cheese and puff pastry

SCALLOPS AL AJILLO
Sea scallops sautéed in olive oil, chile árbol, and roasted garlic,
served with handmade corn tortillas

CREPAS A LA MEXICANA
Crepes with huitlacoche, shiitaki mushrooms and epazote on
poblano-cream sauce.

QUESO FUNDIDO CON HONGOS
Melted Canadian chevre (goat cheese) topped with sautéed adobo
Shiitake, Portabella and Cremini mushrooms with tomatillo salsa

TACOS a la OLÉ
A choice of: Roast marinated pork or chipotle marinated chicken
breast soft tacos topped with grilled orange-pineapple salsa

SCALLOPS ENSALADA
Seared chile crusted sea scallops with mixed greens, mango salsa
and tangy citrus vinaigrette dressing.

COSTILLAS DE PUERCO
Olé's original pork barbecue ribs, slow cooked with smoked chile
ancho and peanut-honey glaze served with jicama slaw
TAMALES

Ask your server for today's selection

SIDES
HAND MADE CORN TORTILLAS (ask your server)
BLACK BEANS refried with garlic, onion and epazote, topped with fresh cheese
ELOTE CON CHILE Grilled corn on the cob with cotija cheese and lime-chile salt
FRIJOLES CHARROS pinto beans simmered with bacon, poblanos, tomato and cilantro
MEXICAN RICE AND REFRIED BLACK BEANS
FRIED PLANTAINS with homemade sour cream and fresh cheese
SAUTÉED SPINACH with garlic and pine nuts
SALSA HABANERA (all you can eat)

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase you risk of food borne illness

OLÉ MEXICAN GRILL
OLEGRILL.COM
11 Springfield Street Cambridge, Massachusetts 617-492-4495
Erwin Ramos, chef / proprietor
Arturo Ramos, chef de cuisine; Joao de Barros, sous chef
18% gratuity added to parties of 6 or more
Private Room available for all functions and catering.
Please contact Mary Ann Ramos at 617-492-4495 or email us at olegrill@aol.com