Ole Mexican Grill
11 Springfield St, Cambridge, MA 02139 (877) 816-9996Menu
Antojitos/Mexican Tapas
Beer battered shrimp taco (baja mexico style) with pickled cabbage, chipotle mayonnaise, and cilantro pesto on handmade corn tortillas
A choice of: Roast Pork or grilled citrus-chile chipotle marinated Chicken breast on handmade corn tortillas topped with grilled orange-pineapple salsa
Crispy corn tortillas with chile guajilla braised pork, guacamole and pickled red onions
Seared chile crusted sea scallops with mix greens, mango salsa, and tangy citrus vinaigrette dressing
Ole's original pork barbecue ribs, slow cooked with smoked chile ancho and peanut honey glaze with jicama slaw
Traditional mexican chicken stew, slow simmered in chile jalapeno, roasted pumpkin seeds, baby spinach and whole kernel hominy. Served with a variety of garnishes
Bocaditos/Starters
Award winning guacamole, prepared fresh with warm corn tortillas
Table side fresh salsa made with roasted chilies, tomatoes, and tomatillos.
Hearts of romaine, young greens, ancho chile strips, queso fresco, slivered toasted almonds, corn tortilla squares in creamy avocado-citrus dressing
Crispy tortillas filled with chicken and poblanos with crema, cotija cheese and raspberry-chile chipotle dipping sauce
Crunchy jicama salad with fresh oranges, grapefruit and pineapple, tossed with orange-lime vinaigrette and pickled red onions
Mexico city style quesadillas (corn masa turnovers) samplers stuffed with epazote-flor de calabaza and poblano peppers. Garnished with roasted tomatillo salsa, crema and grated cotija cheese
Crispy, bite size crabmeat tacos wrapped in flour tortillas. Served with black bean puree, arugula, crema fresca, and roasted chile de arbol sauce
Entremeses Exclusivos/House Specialties
Atlantic sea scallops, shrimp, mussels and clams sauteed in spicy garlic-guajillo chile sauce. Served with cilantro rice
Pan seared wild sea bass with grilled corn polenta, sauteed organic baby spinach and red bell pepper chipotle sauce
Baked chilaquiles "lasagna" with spinach, grilled poblano, mushrooms and cheese on creamy corn puree
Pan roasted north Atlantic wild salmon with tamarind glazed, traditional green mole sauce, potato au gratin and corn tortilla crisp
Chile seasoned braised pork with plantains and cilantro rice
Adobo marinated grilled skirt steak with frijoles charros, and handmade corn tortillas
Baked chicken breast stuffed ith mushrooms and cuitlacoche corn truffles in blackberry mole sauce. Served with handmade corn tortillas and mexican rice
Platillos Tradicionales/Traditional Plates
Grilled marinated rare tuna steak with tomatillo avocado sauce topped with onions, cilantro and chopped red radish
10oz. Sirloin steak, topped with sauteed tri-colored peppers and onions. Served with pinto beans, fried plantains, and guacamole
Pan fried filet of red tilapia cooked Veracruz-style with tomato, manzanilla olives and capers. Served with cilantro rice
Roasted half duck with classic mole sauce, organic baby spinach and creamy sweet potatoes
Stewed potatoes, carrots, squash, red onions, poblano peppers, and pickled cactus in pumpkin seed sauce. Served with corn tamales
Two roasted poblano chiles, one stuffed with mixed mexican cheeses, spinach, raisins and pine nuts; the other with shredded braised pork. Served on a roasted tomato broth and mexican rice
Grilled diced chicken with Mexican rice and black beans. Served with crema fresca and pico de gallo; your choice of ranchera or mole poblano sauce
Sides
Desserts
Classic egg custard in rich caramel sauce
Ole's own bread pudding with a blend of Mexican and Belgium bittersweet chocolate and fresh berries
Beverages
