Olé Mexican Grill

Name: Olé Mexican Grill
Address: 11 Springfield St., 02139, MA, 02139
Telephone: 617-492-4495

11 Springfield St., Cambridge, MA 02139, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:00PM-11:00PM •Saturday: 10:30AM-11:00PM •Sunday: 10:30AM-9:30PM •

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Details

Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Sunday Brunch

APPETIZERS

Guacamole en Molcajete*

Prepared fresh daily.

Tamales Oaxaqueño*

Steamed corn meal with chile poblano and corn, wrapped in banana leaves. Topped with mole salsa and roasted sesame seeds.

Taquitos

Crispy corn tortillas stuffed with chicken, potatoes, and cheese. Topped with tomatillo avocado sauce, tangy chile chipotle sauce and cream.

SIDE DISHES

Mexican Rice and Black Beans

Refried Pinto Beans

Bacon

Fruit Cup

White Toast

HUEVOS AL ESTILLO MEXICANO

Huevos Rancheros

Mexico's favorite egg dish. Two sunnyside eggs on corn tortillas with pinto beans topped with salsa ranchera and cotija cheese.

Huevos Oaxaqueños

Scrambled eggs with pickled cactus, tomatoes, onions and jalapeños.

Huevos con Chorizo

Scrambled eggs with Mexican crumbled sausage, onions, and tomatoes.

Huevos Divorciados

Sunnyside eggs on with salsa ranchera and salsa verde.

TACOS AND PLATOS

French Toast*

Topped with seasonal fruits, brown sugar, and cinnamon.

Breakfast Burrito

Scrambled eggs, cheese, Mexican sausage, rice beans and pico de gallo.

Ham Burrito

Scrambled eggs, ham or smoked salmon, cheese, and pico de gallo.

Mexican Omelette

Poblano peppers, pico de gallo, ham and cheese.

Pancakes*

Three-layered pancakes with seasonal fruits.

Alambre con Queso Taco

Grilled chicken or steak with peppers, onions, mushrooms, bacon and topped with cheese and fresh cilantro.

Carne Asada con Huevos

Steak and eggs.

OUR FAMOUS ENCHILADAS

Rancheras

Grilled chicken with chile tomato salsa.

Vegetales*

Poblano chiles and mushrooms with salsa verde.

Chicken Mole

Topped with our homemade mole sauce.

Huevos Enchilada

Scrambled eggs with cheese, topped with salsa ranchera.

Dinner Menu

ENTREMESES (Appetizers)

Guacamole en Molcajete

Prepared fresh at your table.

Taquitos de Pollo

Crispy tortillas stuffed with chicken, potatoes, and fresh cheese. Topped with avocado sauce and tangy chile chipotle.

Camarónes al Carbon

Grilled tiger shrimp with two sauces (mango and chipotle).

Sopa de Azteca

Rich chicken stock with puree tomato, corn tortillas and cilantro. Garnished with chile ancho, cotija cheese and crema.

Quesadillas Surtidas

Mexico citystyle quesadillas (corn masa turovers) samplers stuffed with fresh Epazote and grilled Poblano peppers with Chihuahua cheese. Garnished with roasted tomatillo salsa, crema and grated cotija cheese.

Ensalada de Jicama

Crunchy jicama salad with blood oranges, grapefruit and pineapple, tossed with orangelime vinaigrette and pickled red onions.

Seviche Veracruzano

Fresh Red Snapper marinated in lime juice with red onions, plum tomatoes, sliced jalapeños, fresh oregano y green olives.

Tacos de Cangrejo

Crispy, bite size crabmeat tacos wrapped in flour tortillas. Served with black beans puree, baby spinach, crema fresca and roasted chile de arbol sauce.

Ensalada Ole

Romain lettuce tossed in avocado dressing, topped with tortilla strips, queso fresco, sesame seeds, silvered almonds and ancho chile.

Queso fundido con hongos

Melted goat cheese with adobo portabella mushrooms, guajillo chileoil infused and tomatillo salsa.

Tartar de Atun

Thinly sliced seared tuna with jicama salad in citrus vinaigrette and guajillo infused oil.

Platos Fuertes (Main Course)

Pescado a la Veracruzana

Panroasted garlic, fresh red snapper with roasted tomato sauce, Spanish capers, fresh coriander, olives, onions, and pickled jalapeños. Served with cilantro rice.

Legumbres en Pipian Oaxaqueño

Stew with potatoes, carrots, squash, eggplant, red onions, poblano peppers, green peas, and grilled cactus in a pumpkin seed sauce. Served with corn tamales.

Costillas de Puerco

Ole's version of pork barbecued ribs, slow cooked in banana leaves with smoked chile ancho peanut glaze. Served with smashed red potatoes.

Chiles Rellenos

Two roasted poblano chiles, one stuffed with with mixed mexican cheese, spinach, raisins and pine nuts; one with shredded braised pork, served in a roasted tomato broth.

Pato con Mole Negro

Roasted half duck with classic mole sauce, garlicky butternut squash and seared spinach.

Carne Asada a la Olé

A typical Mexican "combination" plate with marinated sirloin steak seared a la minute topped with poblano chiles and onions. Served with salsa verde enchiladas, refried pinto beans, fried plaintains with sour cream, and guacamole.

Camarones al Mojo de Ajo

Sautéed tiger shrimp in sweet garlic and olive oil sauce and guajillo chiles. Served with cilantro rice and black beans.

Robalo Asado

Pan seared sea bass with grilled corn polenta, sautéed spinach and red bell pepper sauce.

Mariscada

Sea scallops, shrimps, mussels and clams sauteed in spicy garlicguajillo sauce. Served with black beanplantain rice.

Tacos de Atun sasado

Grilled marinated tuna steak with tomatillo avocado salsa topped with onions and cilantro. Served with tomato relish and guacamole.

Enchiladas de Pollo

Served with Mexican rice, traditional black beans, sour cream, pico de gallo, and melted jack cheese. Choice of corn or flour tortillas.

Salmon Asado en Salsa de Tamarindo

Pan roasted filet of north Atlantic salmon with tamarind glazed and mangotomato salsa. Served with sweet corn tamal.