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Día de los Muertos y Festival del Mole

(Day of the Dead and Mole Festival Month)

Olé Restaurant Group Celebrates Authentic Day of the Dead Holiday with Traditional Fare and Customs

WHAT:
Day of the Dead Celebration – November 1, 2014.

In Spanish, this holiday is called Día de los Muertos.  Men, women and children of all ages honor and celebrate their loved ones who have passed away, participating joyously in a festival that has roots nearly 4000 years old.

Ole will have a festive atmosphere with special decorations, traditional dishes, and creative cocktails. The altar it will be set, and we encourage everybody to leave a small thought of a love one. All diners will receive complimentary “Traditional cinnamon Day of the Dead bread and hot Mexican Chocolate” with their dinner.

November is also the kick start of Ole’s acclaimed “Festival del Mole” (Mole month festival). Mole are sauces, including black, red, yellow, red, green peppers, almendrado and pipian.  Many Mexicans celebrate with special dished using mole sauces.  Chef Ramos invites all guests to share this tradition as well.

The menu will feature different mole sauces different regions of Mexico. Some options will include, Mole Negro with Turkey, the darkest of all the moles, Mole Mancha Manteles with Lamb Shank, a deep red mole famous for “staining table cloths”  and Mole Verde with vegetables a vegetarian pumpkin seed base mole with seasonal vegetables.  Don’t miss the opportunity to taste these intricate sauces, made of up to 30 components cooking for several days as tribute of love ones, life and tradition

The bar will be offering a special drink: “Sangre de Judah” – Zapopan Reposado Mezcal, Vago elote, fresh squeeze lime juice, and curacao, top with Sangre de Guida wine

WHEN:
Saturday, November 1st, 2014 – Day of the Dead: Celebration and complementary bread and Mexican hot Chocolate

November 1st – 31st, 2014 – Festival del Mole (Mole Month Festival): Special Mexican Moles Menu

COST/INFO:
See menu for prices. The Festival del Mole Menu is served in conjunction with the regular menu.

Complementary bread and chocolate with the purchase of entrée per person. One per person per table. Only valid November 1, ’14 for Dinner time.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

Reservations Recommended: Tel. 617.4924495 ,  info@olerestaurantgroup.com  or http://www.olerestaurantgroup.com/ole-reservations

MENU: Festival del Mole Menu

Each entrée is served with Mexican rice and black beans.

Mole Negro Con Pavo,$18

Dark Mole (Main ingredients: Guajillo Chiles, oregano, marjoram, Mexican chocolate) over turkey

Coloradito Con Carne, $19

Red Mole (Main ingredients: Guajillo Chiles, clove, oregano, peppercorn) over beef.

Mole Mancha Manteles Con Cordero, $24

Mole Mancha Manteles (main ingredients: Chile Ancho, plantains, chile pasilla, pineapple, clove, oregano, peppercorns, Mexican cinnamon) over lamb shank

Mole Verde Oaxaqueño Con Vegetale, $17

Mole Verde Oaxaqueño (Green Chiles, hoja Santa & Epazote (Mexican Herbs), pumpkin seeds, cumin, oregano, clove, tomatillo) over vegetables

Festival del Mole Menu is served in conjunction with the regular menu. Items might change. 

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Negroniweek

NEGRONI WEEK – JUNE 2 to 8 

WHAT:
Join us for Negroni Week on June 2 – 8. A drink for a cause!
For every Negroni sold at Olé – Taste of Mexico we will donate $1 to the FIsher House – Helping Families of the Military (http://fisherhouseboston.org/)

WHEN:
June 2 – 8, ’14

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

RSVP:
Olé Mexican Grill (617) 492-4495

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MOTHER’S DAY BRUNCH

WHAT:
Celebrate with mom with Chef Erwin Ramos interpretatio of Mexican cuisine this Sunday, May 11, 2014 at Ole – Taste of Mexico. Special dishes will be created for this special ocassion. 

WHEN:
Saturday, May 11th, 2014,
 Brunch: 10:30 am – 2:30 pm. Dinner: 5 – 9:30 pm.

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

COST: See menu for pricing. Menu specials available.

RSVP:
Olé Mexican Grill (617) 492-4495

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Cinco de Mayo!

 

WHAT:
Spice things up on Cinco de Mayo Celebration this Sunday Funday, May 4 and Monday Cinco, May 5, 2014 with Olé! – Taste of Mexico. In celebration of Cinco de Mayo, Olé! and Olecito-Cambridge are offering guests authentic Mexican cuisine all day long at both locations

Guests can enjoy in Olé- Taste of Mexico house favorites like the Tacos de Atún Asado, seared chimichurri marinated sushi-grade Ahi tuna tacos served with cilantro, chopped radish, avocado crudo sauce and jicama slaw, or the Chile Relleno Con Queso, with fresh farmers cheese stuffed in a roasted poblano with ranchero salsa, and parsley. Toast with an Olé Margarita, Tepache (Made from the fresh and rind of the pineapple, sweetened with piloncillo (Mexican Brown sugar), cinnamon, and spices. Fermented for three days and commonly sold by street merchants in Mexico. Also served with Mezcal) Michelada or Torito (Regional drink from Veracruz similar to Baileys,  made with Mexican Taza Chocolate, milk and rum served on hot days to refresh the soul)

Looking for a quick bite? Visit us at Olecito for some tacos, burritos or tortas. 

WHEN:
Saturday, May 3th, 2014,
Brunch: 10:30 am – 2:30 pm. Dinner: 5 – 11 pm. Bar opens at 4 pm. – until 1 am.

Sunday Funday, May 4th 2014, Regular Hours

Monday, May 5th 2013, Dinner: Regular hours. Bar: Until last man standing (1:00 am) at Olé Mexican Grill

WHERE:

Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

Olecito-Cambridge, 12 Springfield Street, Cambridge, MA 02139

COST:
See menu for pricing.

RSVP:
Olé Mexican Grill (617) 492-4495

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EASTER BRUNCH 

Celebrate with us on our special Easter Brunch with Che Erwin Ramos creations of “Día de Pascua” (Easter Day), a day to get together and share with family and friends.

Felices Pascuas, Happy Easter!

Reservations are recommended.  Olé Mexican Grill at (617) 492-4495.

WHAT: Chef’s creations – Easter Menu, Brunch time. Classic brunch menu options also available.

WHEN: Sunday, April 20 ’14.

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

RESERVATIONS: Limited, 617.492.4495

TIME: 10:30 AM – 2:30 PM.

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CHEF’S CREATIONS – EASTER MENU

SKILLET HUEVOS RANCHEROS

Two sunny side up eggs on soft corn tortilla with pinto beans, topped with salsa ranchera and cotija cheese on sizzling skillet. 11

BAKED EGGS WITH CHILAQUILES

Baked tortilla chips casserole with salsa ranchera, house-made mexican chorizo, jack cheese and black beans. 11

RACK DE BORREGO

Grilled rack of lamb with honey-pasilla glaze.
Served with Ole mashed potatoes and spring steam vegetables. 19

COSTILLAS DE RES

12 oz of chilli pepper crusted prime rib.
Served with Ole mashed potatoes and spring steam vegetables. 21

SALMON AL HORNO

Baked salmon with honey-chipotle glaze.
Served with Ole mashed potatoes and spring steam vegetables. 21

NATILLA DE VAINILLA

A perfect ending for Easter Brunch. Sweet classic vanilla custard with seasonal fruits. 8

Boston Dine Out!

Reserve Early. Eat out. Eat at Olé. 

WHAT:
Olé – A taste of Mexico, will be joining for “Boston Dine Out” This is a great opportunity for all our guest to taste the new creations of our Executive Chef Erwin Ramos. He has created New England dishes with his unique Mexican twist.

Reservations are recommended and can be made by calling Olé at (617) 493-4495. 

 Don’t miss amazing food and cocktails, our new dinner and bar menu and ambiance as only the Olé Mexican Grill can provide! Reservations are recommended and can be made by calling Olé Mexican Grill at (617) 492-4495.

WHEN:
March 16 – 21 / 23 – 28

COST:
Lunch 3-course: $15

Dinner 3-course $33

*Price per person, excludes beverages, tax and gratuity

RSVP:
Reservations are recommended. Please call Olé Mexican Grill at (617) 492-4495.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139.

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 MENUS

LUNCH

Appetizer

Flautas de Pollo 

Crispy rolled corn tortillas filled with chicken and roasted poblanos topped with mild chile de arbol-tomato sauce, cotija cheese and arugula

or

Ole’s Harvest Salad

Crunchy jicama and cucumber salad with fresh oranges, pineapple, cucumber and carrots tossed with honey vinaigrette and pickled red onions.

Entree

Chile Relleno 

Stuffed roasted poblano chile. Choice of: garlic spinach, raisins, pine nuts and cheese or shredded braised pork on roasted tomato broth. Served with Mexican rice and plantains.

Or

Shrimp Enchilada 

Soft corn tortilla stuffed with sautéed garlic shrimp with ranchera sauce and cheese. Served with Mexican rice, black beans and pico de gallo.

Dessert 

Tres Leches

Chiffon cake soaked with three kinds of milk and banana liquor. Topped with Kahlua whipped cream

Or

Flan de Caramelo 

Classic custard in rich caramel sauce

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Brunch 

Appetizer

Rajas Quesadillas 

Mexico City-style quesadillas (corn masa pockets) stuffed with creamy poblano peppers on black bean puree, topped with crema fresca and cotija cheese

Or

Flautas de Pollo

Crispy rolled corn tortillas filled with chicken and roasted poblanos topped with mild chile de arbol-tomato sauce, cotija cheese and arugula

Entree

Mexican Omelet 

Chorizo or spinach-tomato omelet on salsa verde. Served with home fries and black beans.

Or

Crepas de frutas 

Crepes with seasonal fruits and our house-made goat’s milk caramel sauce

Or

Carne Ranchera 

Grilled steak topped with fried egg and ranchera sauce. Served with home-fries and refried beans

Or

Chilaquiles

Crispy corn tortillas topped with chicken pibil or seasonal vegetables topped with ranchera sauce, crema fresca and jack cheese

 Dessert 

Tres Leches

Chiffon cake soaked with three kinds of milk and banana liqueur. Topped with Kahlua whipped cream

 Or

 Flan de Caramelo 

Classic custard in rich caramel sauce

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Dinner

Appetizer

Lobster Taquitos

Crispy corn tortilla stuffed with lobster on creamy arbol-lobster sauce.

 or

 Avocado Enchiladas 

Pineapple-cucumber guacamole with chile guajillo-tomatillo beef sauce.

 or

 Tacos al Pastor

Grilled achiote marinated pork with pineapple, bacon & pickled red onions

 Or

 Ole’s Harvest Salad 

Crunchy jicama and cucumber salad with fresh oranges, pineapple, cucumber, and carrots tossed with honey vinaigrette and pickled red onions

 Entree 

Crepas de Hongos 

Savory crepes with creamy poblano and mushroom fillings

 Or

 Steak Tampiqueña 

Adobo marinated grilled hanger steak with cucumber-pineapple guacamole, mashed potato enchilada coloradito mole sauce

 Or

 Salmon with Papaya-Tequila sauce 

Grilled North Atlantic Salmon with mango-pineapple-corn salsa on papaya-tequila sauce

 Or

Seafood Stew

Hearty seafood tomato-chile soup with corn, scallops, fish, mussels and clams. Topped with avocado salsa.

 Desserts

Mexican Parfait 

Light and rich dark Mexican chocolate mousse served with house whipped cream and berries*

Or

Rice Pudding Cheesecake 

Creamy rice pudding-cheesecake topped with Ole’s goat’s milk caramel sauce

 

 

Every Monday a different adventure

Special Dishes

Join Chef Erwin Ramos of Olé – Taste of Mexico located in Cambridge,MA, as he takes you on a journey through the various regional cuisines of Mexico.

Every Monday, starting February 3, 2014,  Chef Ramos will let his imagination flow as he creates unique dishes inspired by his trips. In his own words “This is a great opportunity to be adventorous, and try what Mexico has to offer.” Don’t miss amazing food from local, fresh-ingredients as only Chef Erwin Ramos can provide!

Reservations are recommended and can be made by calling

Olé Mexican Grill at (617) 492-4495.

WHAT: Chef Ramos Creations for Monday.

Tacos, Caldos, Enchiladas & regional dishes.

WHEN: Every Monday, Starting February 3, 2014

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

RESERVATIONS: Limited, 617.492.4495

TIME: 5:30 – 10:00 PM.

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SAN VALENTIN DINNER

Olé – Taste of Mexico Celebrates San Valentine’s Day with a night full of culinary treats

WHAT:
Transport yourself and that special someone to Mexico this Valentine’s Day, Friday, February 14, 2014 and Saturday, February 15, 2014, by dining at Olé – Taste of Mexico located in Cambridge, MA. Chef Erwin Ramos and Sommelier Michael Florence will heat things up with a special three-course prix fixe and optional pairing Valentine’s Day menu featuring authentic Mexican fare.

The “San Valentín Day” menu will be served in conjunction with the regular menu. Reservations are recommended. Please call Olé Mexican Grill at (617)-492-4495.
WHEN: Friday, February 14th and Saturday, February 15th, 2014,  5:00PM-11:00PM

WHERE: Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;

PRICE: Prix Fixe Menu $35 per person, Wine pairing available. Also available a la carte. Regular menu also available.

RSVP: Olé Mexican Grill (617) 492-4495

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MENU

Appetizer

Ceviche del Mar 12

Shrimp ceviche with tomato & jalapeño cocktail sauce,

chopped cilantro, bell peppers & onion

or

By My Valentine SALAD 10

Jícama, romaine lettuce, fresh blood orange, pomegranate, honey-citrus vinaigrette

or

Pozole verde 10

Classic Mexican Chicken stew with herbs & mix green leaves puree,

roasted poblano rajas, hominy corn, red radish, corn tortilla strips

Entrée

Pollo con Raspberry Mole 20

Grilled chicken breast with fruity raspberry mole.

Served with Olé mashed potatoes, haricort verts and baby carrots

or

Salmón Olé 22

North atlantic salmon stuffed with seafood mousse, Olé mashed potatoes,

green poblano & chile arbol sauce served with pickled carrots,

fingerling potatoes, and cauliflower

or

Beef Piramide 22

Grilled sliced skirt steak, tomatoes, rajas, onions with black bean puree,

guacamole and chile de árbol sauce. Served with corn tortillas

Dessert 

Mexican Chocolate parfait  8

Mexican chocolate mousse with fresh whipped cream

or

Cappuccino Flan 8

Cappuccino-vanilla custard in rich caramel sauce

Special 3 course prix fixe menu $35 per person

Available February 14 & 15  Wine pairing Available

Menu subject to change

 

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NEW YEAR’S CELEBRATION AT OLE

On a night full of positive wishes, Olé – Taste of Mexico is offering special dishes for New Year’s and treating its customers to complementary toast and lucky traditions from Mexico.

Dinner reservations are accepted until 11:00PM and the celebrations will continue well into the early hours of the morning with a lively lounge scene and a festive environment.

Don’t miss our amazing food, cocktails, and surprises as only the Olé can provide!

Reservations Recommended (617) 492-4495

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TURKEY ENCHILADAS WITH CHIAPA’S MOLE 

(Enchiladas de Pavo con Mole Chiapaneco)

Servings: Makes about 2 quarts, enough for 8 servings.

Ingredients:

4 ounces (about 8 medium) ancho chiles, stemmed, seeded and torn into flat pieces

2 large (about 9 ounces) plum tomatoes

2 medium (about 4 ounces) tomatillo, husked and rinsed

1/2 3 ounces round of Mexican chocolate

1 cup pitted prunes

1/4 teaspoon ground cinnamon

1/4 teaspoon fresh black pepper

3 slices sandwich bread

About 2 quarts chicken broth, plus a little more if necessary

2 tablespoons fresh lard or vegetable oil

Salt

About 2 tablespoons sugar

Corn tortillas

Left over Turkey from Thanksgiving Dinner,  shredded

Garnishes: queso fresco, sliced onion, sesame seeds (toasted), crema fresca (or sour cream), shredded lettuce.

Instructions:

  1. Toasting and roasting: On a ungreased griddle or skillet over medium heat, toast the flat chile pieces at a time, using a spatula to press them flat against the hot surface until they fill the kitchen with their toasty aroma (usually 20 to 30 seconds), then flip them over and toast the other side. Cover the chiles with hot tap water, weight with a plate to keep them submerged and let rehydrate for about 30 minutes. Drain.
  2. Spread tomatoes and tomatillos on a baking sheet about 4 inches below a preheat broiled. Roast until they are blackened, blistered and soft, 5 to 7 minutes per side. Cool until handleable, then peel off the tomato skins. Combine the tomatoes, tomatillos, chocolate, prunes, cinnamon and black pepper in a blender jar.
  3. Cooking the mole base: Place the chiles in a blender (no need to wash it), add about 1 cup of the broth and blend to a smooth puree. Press through a medium-mesh strainer into a bowl. In a large (4-quart) saucepan, heat the lard or vegetable oil over medium high. When hot enough to make a drop of the puree really sizzle, add it all at once. Add the tomato puree and stir until thick and reduced once again, about 7 minutes longer.
  4. Simmering and seasoning the mole: Stir in the remaining broth, partially cover and simmer over medium-low for about 1 hour. If necessary, thin with a little additional broth to give the mole the consistency of a cream soup. Taste and season with salt (usually a generous teaspoon) and the sugar. In the world of moles, this one is on the sweeter side.
  5. For the enchiladas: Heat 1 /4 cup lard or canola oil in large frying pan or cazuela over medium heat. Add tortilla and heat for 20 seconds and then, using tongs, turn it and let it heat and soften for another 20 seconds. Remove the tortilla to a paper towel and pat dry (we call this step “tortillas pasadas por aceite”). Continue with the remaining tortillas.
  6. Filled the tortillas with the turkey
  7. Place them in the plate, and cover them with Mole sauce
  8. Garnish each plate with sesame seeds, 2 tablespoons cream, 1 tablespoon queso fresco, shreeded and 2 tablespoons of sliced onion. Serve immediately.
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OLÉ FUNDRAISER FOR THE PHILIPPINES

 To Start

Chicken Filipino Adobo style - Chicken drumsticks, soy sauce, vinegar, garlic and bay leaves

Kinilaw na fish – Filipino fish ceviche, vinegar, garlic, onion and ginger

Entree 

Lechon- Roasted pork with papaya acharra (papaya, carrots, ginger, onions, red, raisins and pineapple salad) with vinegar-liver salsa

Manok Inasal – Chicken Filipino barbecue with pickled vegetables

 Fish Escabeche – Catch of the day fish, peppers, olives, capers, sweet bell peppers, ginger, brown sugar and vinegar

 Vegetable Lumpia - Filipino rice paper spring-rolls stuffed with carrots, chayote, bean sprouts and cabbage

Sides

White Rice, Boiled yuca, Sweet potatoes, Plantains

 Dessert 

Filipino hot chocolate. Served with sticky sweet coconut rice & mango

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Dear Friends of Olé,

 We are writing with full hearts. On behalf of our extended family here in the United States, as well as our families back in the Philippines, we are deeply grateful for all the expressions of sympathy we have received from you in the wake of the terrible catastrophe that has just struck our homeland. We thank you so much for your warm wishes and your concern. Luckily, our families have survived without personal injury or worse. But as you have seen and heard in recent days, many, many others have been far less fortunate, and the country is in shambles. Disaster relief is desperately needed. Every day, every hour counts.

So we are reaching out to you to ask you to help in three ways:

1.    Join us at the OLÉ FUNDRAISER FOR THE PHILIPPINES on Monday, November 25th. We are providing an authentic family-style Filipino dinner at Olé – Taste of Mexico (Click Here to See the Menu).  An open bar will offer a full range of beverages available for purchase.

The suggested donation is $125 per person, 100% of which will go to Save the Children, to support the vital, life-saving work they are already doing on the ground in the Philippines. If you are able to contribute more to Save the Children’s efforts, an anonymous donor has offered to match donations made over the $125 level (up to $250 per person).

Save the Children has worked in the Philippines since 1981, and has been on the ground since the disaster struck, working to provide vital shelter, food, and emergency health services to children and families in the Philippines.  We are attaching a fact sheet that details the critical relief efforts Save the Children has provided to date, and will provide in the days and weeks to come.  A Save the Children representative will be joining us at the dinner, and will be able to provide more information about the essential work being done in the Philippines. (Click Here to See the Fact Sheet)

Please contact us at 617.492.4495 or elisa@olerestaurantgroup.com indicating the number of people who will be attending the dinner under your reservation. Please note that our space for the dinner is limited, so we must accept reservations on a first-come, first-served basis. To ensure a seat at the table, we urge you to sign up immediately.

2.    If you cannot attend the dinner but want to make a contribution, please do so by contacting us at 617.492.4495 or elisa@olerestaurantgroup.com. Please know that contributions in ANY amount are very welcome and will be put to good use.

3.    Finally, please forward this message to everyone you know. We are certain that, in this season of generosity and thankfulness, a great many of our friends and neighbors will be moved to offer assistance to those in desperate circumstances in the Philippines.  Receiving this note from you may offer them a convenient way to provide that assistance.

 Again, sincere thanks. We hope to see you very soon, and we wish you and your families the warmest, safest, and happiest of holidays.

Chef Erwin Ramos, the Ramos family, and the entire Olé family

WHEN:

Monday, November 25th, 2013; at 6:30 PM

COST:
Suggested donation of $125 per person. Gratuity not included.

RSVP:
Reservations are requested. Please call Olé Mexican Grill at (617) 492-4495.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139


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Olé Past Events

Ole Halloween Party Pancho Villa & His Girls!

Olé – Taste of Mexico Celebrates Halloween in it’s newly renovated bar “El Trago” Pancho Villa style 

WHAT:
Join us on Thursday, October 31, 2013 at Olé for a Pancho Villa style Halloween extravaganza! Guys dress as your favorite bandit and bad girls are encouraged make them break the laws. The best dressed will earn a bounty of $75 gift card for best female, male & couple, a $50 bounty will also be rewarded for the most unusual costume (No matter what costume it will be equally judge). Play poker at our front tables (for non monetary prizes), do the limbo or dance with our DJ’s, Illegal Mezcal shots $4 and Sol $3 for encouragement. Margarita & Full bar will be available. Tapas Menu available until 11:00 PM.

All costumes are encourage, but not necessary to rock this Fiesta. Please call Olé Mexican Grill at (617) 492-4495

WHEN:

Thursday, October 31st, 2013 / Time: 9:00 PM – Close (1ish AM)

COST/INFO:

Mezcal Illegal $4 / Sol $3

WHERE:

Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

 

National Taco Day!

Olé Restaurant Group Celebrates National Taco Day with street inspired tacos from Mexico

WHAT:

Olé celebrates for second year “National Taco Day.” Inspired by his trips to different regions of Mexico, Chef Erwin Ramos of Olé – Taste of Mexico is bringing guest authentic Mexican taste of the streets with a special menu in honor of “National Taco Day” on Friday, October 4th, 2013.

Ramos will offer guests tacos filled with ingredients typical of every region from Baja California all the way down to Yucatan. Guests are invited to choose four tacos from a selection of seven Mexican regional favorites along with a side of Mexican rice, cilantro rice, beans or plantains for just $18 per person at Olé Mexican Grill, located in Cambridge, MA.

The “National Taco Day” menu will be served in conjunction with the regular menu. Reservations are recommended. Please call Olé Mexican Grill at (617)-492-4495.

WHEN:

Friday, October 4th, 2012: 5:00PM-11:00PM at Olé Mexican Grill WHERE:

Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;

COST:

$18 per person plus tax and gratuity for four tacos and a side of side of Mexican rice, cilantro rice, beans or plantains. Served in conjunction with the regular menu.

RSVP:

Olé Mexican Grill (617) 492-4495

 

 

 

 

Cooking Class Party!

Regional Foods, Drinks & More

 

WHAT:
Join Olé and Olecito Chef-Owner Erwin Ramos for our Cooking Class Party. We heard your suggestions and feedback and now we will be featuring Tequila Pairing, Healthy Local Foods and the most exciting “Mexico City… Back from Chef Ramos Trip.” Each cooking class will feature a different menu consisting of 3 Mexican inspired dishes, as well as drinks.

WHEN:
Healthy Local Food & Affordable Wines – Wednesday, September 11 @ 6:30 pm.

Mexican Tapas & Tequila – Wednesday, October 16 @ 6:30 pm.

Mexico City… Inspired by my trip – Wednesday, October 30 @ 5:30 pm

COST:
$60 per person

*Price per person, excludes extra beverages, tax and gratuity

RSVP:
Reservations are required. Please call Olé Mexican Grill at (617) 492-4495 or contact Elisa Chong at 617.9634963 or elisa@olerestaurantgroup.com

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139.

 

 

 

Restaurant Week is Back!

Reserve Early. Eat out. Eat at Olé. 

WHAT:
Olé – A taste of Mexico, will be joining for the second time “Restaurant Week.” This is a great opportunity for all our guest to taste the new creations of our Executive Chef Erwin Ramos. He has created New England dishes with his unique Mexican twist.

Reservations are recommended and can be made by calling Olé at (617) 493-4495. 

 Don’t miss amazing food and cocktails, our new dinner and bar menu and ambiance as only the Olé Mexican Grill can provide! Reservations are recommended and can be made by calling Olé Mexican Grill at (617) 492-4495.

WHEN:
August 18 – 23 & 25 – 30, 2013

COST:
Lunch 2-course: $15.13

Lunch 3-course $20.13

Dinner 3-course $38.13

*Price per person, excludes beverages, tax and gratuity, Mondays is close

RSVP:
Reservations are recommended. Please call Olé Mexican Grill at (617) 492-4495.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139.

Feliz 4 de Julio at Olé!  

Celebrate 4th of July with some Margaritas. 

Celebrate our nation’s independence with our craft drinks and Mexican dishes. For the first time Olé will be open for “4 de Julio.” Have a drink and enjoy some guacamole while sharing with friends!

WHEN:

Thursday, July 4th, 5:00 PM – 11:00 PM

*Lunch Hours will be close

COST/INFO:   
All items are served a la carte, regular menu also available. Please visit http://www.olerestaurantgroup.com/ole-menu to view menu and prices. Reservations are recommended. Please call Olé Mexican Grill at (617) 492-4495

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139, (617) 492-4495.

Olé’s Bar Reopening: “El Trago”


We are very excited to present Olé’s renovated space and updated bar menus to the neighborhood. Olé has been here 15 years, bringing traditional as well as innovative Mexican cuisine to Cambridge. With our 6 seat bar served us well over the years, but we always wanted a little more. Now we have it!

The bar extends across the right wall of the front room, and offers plenty space to stand or sit while having “El Trago” (The drink).

House Brew Drinks:

Bar Manager / Sommelier Michael Florence is bringing to “El Trago” in Cambridge traditional drinks, as well as new  interpretations of classics.

Some examples:

TEPACHE Made from the flesh and rind of the pineapple, sweetened with piloncillo (Mexican brown sugar), cinnamon and spices. Ferment for three days & commonly sold by street merchants in Mexico. Solo 6 / Con 1 oz. Del Maguey Chichicapa Mezcal 11

TORITO Regional drink from Veracruz similar to Baileys, made with Mexican Taza Chocolate, peanut butter, milk, and rum served on hot days to refresh the soul. Ask for today’s flavor. 8

EXTENDED BAR HOURS: 
Sunday – Wednesday 5:00 to 11:00 PM. / Thursday – Saturday 5:00 to Midnight

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139, (617) 492-4495.

 

 

 

 

 

End of the World of the Weekend!

Celebrates the End of the World with Opulent Last Meal & “Tentative” Survivalist Brunch…

The ancient Mayans were master astrologers and timekeepers, tracking the stars and planets and developing a cyclical calendar that has proven even more accurate than its modern day predecessors. Thousands of years ago the Mayan’s predicted that the 5,125-year “Great Period” would end specifically on Friday, December 21st, 2012 at 11:11PM and the world as we know it would cease to exist. In preparation, we will, in our extremely thick walled building, usher in the event with a  Doomsday Dinner & Candle Vigil on Friday, December 21st, 2012 from 5:30PM – 11:11PM (Extended Hours). In addition, and for those of us left, we will also hold a very special Survivalists Brunch on Saturday, December 22nd, 2012 from 10:30AM to 2:30PM.

Doomsday Dinner & Candle Vigil:

In addition to the regular menu, we will also feature some heart-stopping, extremely rich regional Mexican dinner specials prepared by our Executive Chef & Owner Erwin Ramos including:

Montezuma’s Last Meal – An 18oz Ribeye Steak stuffed with caramelized garlic and jalapeños. Served with three cheese mashed potatoes and spicy fried onion rings ($32).

Cortez’s Flautas – Crispy rolled corn tortillas filled with lobster and topped with a creamy chipotle sauce ($12)

Mystic Offering - Lamb shank served with sweet mole manchamanteles, yucca fries and black beans ($26)

Chocolate del Diablo - Double chocolate bread pudding served with vanilla ice-cream and topped with cajeta (caramel) sauce and churro bites ($8)

Pair your dinner with such libations as:  Maya’s Offering Margarita – a Blood orange frozen margarita with rimmed spicy salt ($8), or they can try the “Triple Threat” – a flight of three artisanal Mezcals for ($11).

You should spend, eat and drink like it is the end of the world (because it is)! All above will be served as á la carte specials in addition to the regular menu. Reservations are highly recommended by calling (617) 492-4495.

Survivalists Brunch:

If you’re still around the following morning, let’s face it …you’re going to be hungry and need a drink. Celebrate the start of a new era in time with delicious dishes such as: Tortilla de Jaiba con Huervos, crab cakes with poached eggs cilantro hollandaise sauce, caramelized plantains and home fries ($12.95), Huevos con Chorizo, scrambled eggs with Mexican sausage, onions and tomatoes on corn tortillas with pinto beans, home fries and toast ($9) and Mexican Hot Cakes, a baked pancake topped with caramel sauce, fresh seasonal fruit, sugared pecan and fresh whipped cream ($9). Pair it all with a delicious Mexican Bloody Mary (Same as a regular Bloody Mary except you need to show a passport), or discuss your plans for the new rebellion over a fresh squeezed orange juice!

Reservations are highly recommended by calling (617) 492-4495.

WHEN:
Doomsday Dinner & Candle Vigil:
Friday, December 21st, 2012, 5:30PM – 11:11PM

Survivalists Brunch:
Saturday, December 22nd, 2012 from 10:30AM to 2:30PM.

COST/INFO:   
All items are served a la carte, regular menu also available. Please visit http://www.olerestaurantgroup.com/ole-menuto viewmenu and prices. Reservations are recommended. Please call Olé Mexican Grill at (617) 492-4495

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139, (617) 492-4495.

 

Get Lucky this New Year’s Eve!

Olé Mexican Grill Celebrates New Year’s Eve with Free “Lucky Foods” from Around the World 

WHAT:
On a night of the year when restaurant prices soar to astronomical heights, Olé Mexican Grill located in Cambridge, MA is not only offering á la carte options for New Year’s Eve with its menu of award-winning Mexican fare, but is also treating its customers to free samples of “lucky foods” from around the world.

On Monday, December 31st, 2012, all guests that are on hand just before the clock strikes midnight will receive a free platter of lucky foods from around the world to accompany their champagne toast and ensure luck in the New Year! (1 Per Table)

Dinner reservations are accepted until 11:00PM and the celebrations will continue well into the early hours of the morning with a lively lounge scene and a festive environment. Don’t miss amazing food and cocktails, an extensive champagne list and surprises as only the Olé Mexican Grill can provide!Reservations are recommended and can be made by calling Olé Mexican Grill at (617) 492-4495.

WHEN:
Monday, December 31st, 2012; Dinner Served 5:00PM to 11:00PM.

COST:
See menu pricing.

RSVP:
Reservations are recommended. Please call Olé Mexican Grill at (617) 492-4495.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139.

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Taco Loco Monday’s

Olé Restaurant Group Brings Taco Specials to Its Monday Menu at Olé Mexican Grill

WHAT:
Inspired by a recent trip to Mexico where he explored the culture and cuisine, Chef Erwin Ramos of the Olé Restaurant Group will show off his taco discoveries with a special “Taco Loco” menu every Monday at Olé Mexican Grill, located in Cambridge, MA. For just $14, guests can choose four tacos from a selection of over a dozen regional favorites with a choice of (1) side including Mexican rice, cilantro rice, black beans, Frijoles Charros or plantains.

Each Monday, a unique “Taco Loco” menu will offer guests options filled with ingredients like shrimp, steak, pork, peppers, chilies & more for a traditional Mexican experience! Each taco suffices as a souvenir of Chef Erwin Ramos’ trip to Mexico where he spent time cooking both traditional & innovative dishes with native chefs. Guests will not want to miss this culinary tour of Mexico served every Monday in conjunction with the regular menu from 5:30PM-10:00PM. Reservations are recommended; please call Olé Mexican Grill at (617)-492-4495

WHEN:
Every Monday from 5:30PM-10:00PM

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;

COST:
$14 per person plus tax and gratuity for four tacos and a side of side ofMexican rice, cilantro rice, black beans, Frijoles Charros or plantains. Served in conjunction with the regular menu.

RSVP:
Olé Mexican Grill (617) 492-4495

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Día de los Muertos
(Day of the Dead)

Olé Restaurant Group Celebrates Authentic Day of the Dead Holiday with Traditional Fare and Customs

WHAT:
On Thursday, November 1st and Friday, November 2nd, 2012 Chef Erwin Ramos of the Olé Restaurant Group is hosting an authentic two-night Día de los Muertos celebration featuring traditional Mexican cuisine and customs at Olé Mexican Grill,located in Cambridge, MA, and Zócalo Back Bay, located in Boston, MA.

While “Day of the Dead” may have a grave and gloomy ring to it, the holiday itself has no such emotions. Instead, the first two days of November are used to celebrate the lives of loved ones lost along the way, and Chef Ramos invites friends and family to partake in the festive occasion with an authentic Mexican celebration. In honor of the holiday, a special “Day of the Dead Mole Menu” will be served alongside the regular menu. The menu will feature four distinct incarnations of mole sauce, a staple of Mexican cuisine, with options like Mole Negro Con Pavo ($20), made with indigenous Mexican ingredients like guajillo chiles, Mexican oregano and marjoram over turkey and Mole Coloradito con Carne ($22), a smooth combination of traditional Mexican spices over beef. Mole Manchamanteles con Cordero ($24), a sweet and spicy mole over lamb shank lives up to its “table cloth stainer” name with a deep red color, and Mole Verde Oaxaqueño con Vegetales ($18) takes vegetarian to a whole new level with a green mole sauce over assorted vegetables.

The meal will end on a sweet note, as all guests will receive complimentary Mexican Hot Chocolate and Pan de Muerto (bread of the dead), made with rich cinnamon and spice-infused Mexican chocolate, and brought to each table on a dessert cart.

That’s not all; the staff will be dressed up in traditional costumes and an altar honoring the lives of loved ones past will be set up at both locations. For more information or reservations, please call Olé Mexican Grill at (617) 492-4495 or Zócalo Back Bay (617) 456-7849.

WHEN:
Thursday, November 1st, 2012 & Friday, November 2nd, 2012

COST/INFO:
See menu for prices. The Day of the Dead Mole Menu is served in conjunction with the regular menu.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139 and Zócalo Back Bay, 35 Stanhope Street, Boston MA 02116

MENU:

Day of the Dead Mole Menu

Each entrée is served with Mexican rice and black beans.

Mole Negro Con Pavo,$20

Mole negro over turkey

Mole Coloradito Con Carne, $22

Mole coloradito over beef

Mole Mancha Manteles Con Cordero, $24

Mole Mancha Manteles over lamb shank

Mole Verde Oaxaqueño Con Vegetale, $18

Mole Verde Oaxaqueño over vegetables

The Day of the Dead Mole Menu is served in conjunction with the regular menu. 

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Tour de Taco

Olé Restaurant Group Celebrates National Taco Day with A Tasty Taco Tour of Mexico

WHAT:
The taco might be the most ubiquitous of Mexican dishes, but it is prepared differently in each region of the county depending on its particular environment and the available ingredients. Inspired by a recent trip to Mexico where he explored the culture and cuisines of Mexico, Chef Erwin Ramos of the Olé Restaurant Group is bringing guests on an authentic Mexican “Tour de Taco” with a special menu in honor of National Taco Day on Thursday, October 4th, 2012.

Ramos will offer guests tacos filled with ingredients like shrimp, steak, pork and peppers from Baja California all the way to Yucatan, bringing the meaning of cooking “paleo,” or local, to a whole new level! Guests are invited to choose four tacos from a selection of seven Mexican regional favorites along with a side of Mexican rice, cilantro rice, beans or plantains for just $18 per person at Olé Mexican Grill, located in Cambridge, MA, and Zόcalo Cocina Mexicana, located in Boston, Ma.

There is a taco for every devoted eater, and guests will not want to miss this opportunity to choose from a wide array of both traditional and inventive flavors on the taco’s glory day. The “Tour De Taco” menu will be served in conjunction with the regular menu. Reservations are recommended. Please call Olé Mexican Grill at (617)-492-4495 or Zócalo Cocina Mexicana at (617)-456-7849.

WHEN:
Thursday, October 4th, 2012: 5:00PM-9:30PM at Olé Mexican Grill and 5:00PM-10:00PM at Zócalo Cocina Mexicana.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;
Zócalo Cocina Mexicana, 35 Stanhope Street, Boston, MA 02116

COST:
$18 per person plus tax and gratuity for four tacos and a side of side of Mexican rice, cilantro rice, beans or plantains. Served in conjunction with the regular menu.

RSVP:
Olé Mexican Grill (617) 492-4495
Zócalo Cocina Mexicana (617) 456-7849

MENU:

Tour De Taco

Selection of four tacos and a side of Mexican rice, beans or plantains. $18 per person plus tax and gratuity.

Choose four:

Baja California
Baja Taco

Beer-battered shrimp taco with pickled cabbage, cilantro pesto, chipotle aioli and toasted black sesame seeds on hand-made corn tortilla.

Monterrey
Carne Asada

Soft flour tortillas with grilled marinated steak, poblano peppers and onions. Topped with jack cheese, cilantro, salsa verde and chipotle salsa.

Veracruz
Zaragalla Taco

Veracruz style sherred fish cooked with chile color broth. Topped with chipotle aioli and lime.

Mexico City
Taco de Carnitas

Braised pork, guacamole, pickled jalapenos, red onions and cilantro on soft corn tortillas.

Puebla
Rajas con Crema Taco

Roasted and sliced poblano peppers with cream. Topped with jack cheese.

Oaxaca
Garden Vegetables with Mole

Oaxaca’s vegetable stew with potatoes, carrots, squash, red onions, poblano peppers and pickled cactus simmered in pumpkin seed sauce.

Yucatan
Cochinita Pibil

|Traditional Mexican slow-roasted pork dish with achiote. Topped with pickled red onions, habanero and guacamole.

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Día de la Independencia!

Olé Restaurant Group Celebrates Mexican Independence Day with Special Green, White & Red Menu!

WHAT:
Every year on September 16th, the anniversary of Grito de Dolores and the start of the Mexican War for Independence, people gather in town squares across Mexico to celebrate Día de la Independencia, Mexican Independence Day. The largest celebration takes place in Mexico City on the eve of the anniversary with a fiesta bigger than Cinco de Mayo. The streets are decorated with green, white and red lights and Mexican banderas (flags), and at 11:00PM the Mexican president steps out onto the palace balcony to ring the country’s historic liberty bell and shout “Viva Mexico,” “Viva la independencia” as the crowd echoes back and fills the air with confetti and streamers creating showers of green, white and red.

This year from Saturday, September 15th to Sunday, September 16th, 2012 the Olé Restaurant Group will celebrate Mexico’s independence with a menu as vibrant as the country’s bandera, flag, at Olé Mexican Grill in Cambridge, MA and ZócaloCocina Mexicana in Boston, MA. The green, symbolizing independence, white, signifying religion and red, for union, will all be represented in dishes like Taquitos Bandera ($9), crispy rolled corn tortillas filled with chicken and poblano peppers, fruity roasted chile de arbol tomato sauce, crema fresca and tomatillo sauce; Enchiladas Bandera ($17), pulled chicken tortillas baked in a signature ranchera sauce, crema fresca and tomatillo sauce and served with Mexican rice, black beans and fresh tomato salsa on the side and Chiles en Nogada ($22), a signature dish of the day made with stuffed peppers covered in a walnut cream sauce and sprinkled with pomegranate seeds. No Independence Day celebration would be complete without a cocktail, and guests are invited to indulge in the Bandera ($10), a spicy tomato drink finished with lime and paired with Cazadores Blanco Tequila at Zócalo andMS Walker Tequila 7 Leguas Blanco at Olé.

The Mexican Independence Day menu will be served in conjunction with the regular menu and is available á la carte or as a two-course prix fixe menu with Bandera cocktail for $33.  Reservations are recommended. Please call Olé Mexican Grill at (617)-492-4495 or Zócalo Cocina Mexicana at (617)-456-7849.

WHEN:
Saturday, September 15th, 2012 to Sunday, September 16th, 2012; 5:00PM-9:30PM at Olé Mexican Grill and 5:00PM-10:00PM at Zócalo Cocina Mexicana.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139;
Zócalo Cocina Mexicana, 35 Stanhope Street, Boston, MA 02116

COST:
Taquitos Bandera ($9); Enchiladas Bandera ($17); Chiles en Nogada ($22); Bandera  Cocktail ($10). Two-Course prix fixe menu with Bandera cocktail available for $33. Served in conjunction with the regular menu. Vegetarian options available.

RSVP:
Olé Mexican Grill (617) 492-4495
Zócalo Cocina Mexicana (617) 456-7849

Menu:

Appetizer
Taquitos Bandera
Crispy rolled corn tortillas filled with chicken and poblano peppers, fruity roasted chile de arbol tomato sauce, crema fresca and tomatillo sauce. $9

Entreé
Enchiladas Bandera
Pulled chicken in three corn tortillas baked with a signature ranchera (red salsa), crema fresca and tomatillo sauce and served with Mexican rice, black beans and fresh tomato salsa on the side. $17

or

Chiles en Nogada

Two roasted poblano chiles, one stuffed with garlic spinach, raisins, pine nuts and cheese and the other with picadillo (ground beef cooked with tomato sauce and vegetables). Both are topped with “nogada” sauce and pomegranate seeds. $22

 

Cocktail
Bandera
Lime, Cazadores Blanco tequila or MS Walker Tequila 7 Leguas Blanco and Sangrita. $10

Items available á la carte or as a two-course prix fix menu with Bandera cocktail for $33 per person plus tax and gratuity. Vegetarian options available.

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Harpoon Beer Dinner

Olé Restaurant Group and Harpoon Brewery
Offer Five-Course Beer Pairing Menu

WHAT:            
Pairing dinners are not just for wine anymore, and beer may actually be more food-friendly than vino due to the variety of ingredients brewers have to pull from, including barley, which adds sweetness, hops, for bitterness and yeast, as well as spices, nuts, chocolate, fruit and vegetables. On Thursday, August 23rd, 2012, the culinary experts at Olé Mexican Grill, located in Cambridge, MA, and master brewers from Harpoon Brewery will show guests that nothing compliments the spicy and complex flavors of authentic Mexican cuisine like a well-brewed beer at a five-course Harpoon Beer Dinner.

Harpoon Brewery is a New England Brewery specializing in distinctive beers that each have their own individual taste, color and body. Chef Erwin Ramos will offer guests the chance to taste these beers at their best, with an array of carefully crafted dishes, including items like shredded pork tostadas, pineapple-guajillo marinated grilled chicken tacos and pork and chicken corn homony soup.

Just when you thought dining at Olé couldn’t get any better, it does! Beer enthusiasts, home brewers and foodies alike will revel in this fantastic evening of food and beer. Reservations are required. For more information or to make a reservation please call (617) 492-4495. Credit card required at time of reservation.

WHEN:  Thursday, August 23rd, 2012 at 6:30PM.

PRICE:   $45.00 per person. Guests must be 21+.

RSVP:  Olé Mexican Grill (617) 492-4495. Credit card required at time of reservation.

WHERE:  Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139

MENU:

Primer Tiempo

Pork Tinga Tostadas

Shredded pork with roasted tomatoes and chipotle chiles on corn tostada

Paired with: 100 Barrel White IPA

Segundo Tiempo

Tacos de Papa con Chorizo

Mashed truffle potatoes with house-made chorizo and dehydrated corn kernels

Paired with: Munich Dark

Tercer Tiempo

Tacos al Pastor

Pineapple-guajillo marinated grilled chicken tacos. Loaded with bacon, guacamole,

cotija cheese and pico de gallo

Paired with: Rye IPA

Cuarto Tiempo

Blanca’s Pozole

Pork and chicken corn homony soup/stew infused with chile ancho and guajillo.

Topped with garnishes of cabbage, radish, cilantro and tortilla strips

Paired with: UFO Raspberry

Finale

BocaNegra Cake

Chocolate brownie with chipotle and vanilla bean ice cream

Paired with: Leviathan Red Squared

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Manila-Acapulco Dinner

Chef Erwin Ramos Celebrates the Collision of Filipino Heritage and Mexican Cuisine with Special Dinner Menu

WHAT:
Both Filipino and Mexican cuisines are full of bold flavors like chile, cilantro and lime, and bursting with exotic aromas and spicy accents. These common ingredients and similar flavor profiles represent a link between the two cultures cultivated for over 250 years by the Manila-Acapulco Galleon trade route, which linked Spain’s colony in the Philippines with its empire in New Spain, now present day Mexico. However, in 1815 the Mexican War for Independence marked the end of the trade route, creating a divide between these two cultures that is apparent in the cuisine served in both countries today.

From Monday, July 16, 2012 through Saturday, July 21, 2012, Chef Erwin Ramos of the Olé Restaurant Group will offer a special dinner menu at both  Olé Mexican Grill in CambridgeMA and Zócalo Cocina Mexicana in Boston, MA to celebrate the similarities and distinctions between Mexican and Filipino food nurtured by the Galleon trade route. Born in the Philippines, Chef Ramos will showcase the influence his heritage has had on his culinary skill set and the Mexican cuisine served in his restaurants today. For $35.00 per person, guests will enjoy a delicious three-course meal, with each course featuring one dish from each culture, served alongside one another. By the end of the meal, diners will not only have sated their appetite, but will also have a greater appreciation for the impressions Mexican and Filipino cultures left on one another as a result of hundreds of years of trade.

There is a limited time to experience this fusion of two worlds on one plate and reservations are recommended. To make a reservation at Zócalo Cocina Mexicana please call (617) 456-7849.  To make a reservation at Olé Mexican Grill please call (617) 492-4495.

WHEN:
Monday, July 16th, 2012 to Saturday July 21th, 2012; 5:30PM-10:00PM

COST/INFO:
$35 per person + tax and gratuity

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139 and Zócalo Cocina Mexicana, 35 Stanhope Street, Boston MA 02116 | (617) 456-7849

MENU:

APPETIZER

CHICKEN TAQUITOS/ LUMPIA

*Crispy corn stuffed with chicken, potatoes and cheese/

*Rice tortilla rolled with chicken and shrimp

Or

MAHI-MAHI CEVICHE/ KINILAW

*Mahi-mahi in lime, jalapeno, tomatoes & cilantro/

*Mahi-mahi in lime, vinegar and ginger

Or

CORN TAMALES/ SUMAN

Steamed cornmeal stuffed with chicken/

Steamed sticky rice with pork

Or

CACTUS SALAD/ ATCHARA with LECHON KAWALI

*Pickled cactus on a bed of mixed greens/

*Green papaya salad with roasted pork

ENTRÉE

MEXICAN ADOBO/ FILIPINO ADOBO

Chicken & pork:

*Cooked in achiote and dried chile paste/

*Cooked in soy sauce, garlic and vinegar

Or

MOLE AMARILLO/ KARE-KARE

*Pork stew cooked in tomatillos & chiles/

Oxtail in rice & peanut sauce

DESSERT

FLAN DE CARAMELO/ HALO-HALO

The Chefs of Mexico Cook with Ole Restaurant Group!

Chef Erwin Ramos of the Ole Restaurant Group Hosts Chef Fany Gerson, Chef Ana Elena Martinez and Chef Pilar Cabrero for Regional Mexican Dinner Series!

WHAT:
Join Chef Erwin Ramos of the Ole Restaurant Group (Olé Mexican Grill,Zócalo Cocina Mexicana, Olecito and andalé) as he takes you on a journey through the various regional cuisines of Mexico with some of Mexico’s best chefs. “I’m so excited to be hosting these truly talented chefs in our restaurants,” said Ramos, who has arranged to fly and host chefs Fany Gerson, Ana Elena Martinez and Pilar Cabrero to the Boston area this summer.

                        The series will be held on the last Sunday of each month at 6:00PM from May through July 2012.

The first of three dinners will be held on May 27th, 2012 at Zócalo Cocina Mexicana with Chef/Author Fany Gerson.

May 27th , 2012: 6:00PM: Chef Series featuring Chef Fany Gerson ($40pp):

Gerson and Ramos will present a 4-course dinner for $40.00 highlighting the cuisine of Mexico City where Gerson was born and raised. A graduate of the Culinary Institute of America, Gerson hasworked in kitchens worldwide, including Michelin-three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, and is the author of My sweet Mexico and Paletas: Authentic Recipes for Mexican Ice Pops, Aguas Frescas & Shaved Ice.

While the savory will be served, be ready for some sweet treats at meals end! Gerson now runs La Newyorkina, that focuses on Mexican sweets! http://www.lanewyorkina.com

On June 24th, 2012, Chef Ramos will co-host a very special dinner with Chef Ana Elena Martinez of Culinary Adventures from Puebla, Mexico with the focus being on Poblano cuisine.

June 24th , 2012: 6:00PM: Chef Series featuring Chef Ana Elena Martinez ($40pp):

Poblano cuisine is the evolutionary combination of the traditional indigenous fare and the influence of the 16th century Spanish nuns, who created such items as chiles en nogada, mole poblano, and numerous sweets.  Guests of this dinner can expect to see things such as fresh ground tortillas and vibrant, fresh salsas and moles integrated into these various dishes! This dinner will be held at Olé Mexican Grill in Cambridge, MA.

On July 29th. 2012, Chef Ramos will co-host Chef Pilar Cabrero from La Olla Restaurant in Oaxaca, Mexico.

July 29th , 2012: 6:00PM: Chef Series featuring Chef Pilar Cabrero ($40pp):

ChefPilar Cabrero is the gold standard when it comes to true Oaxacan cusine. It’s been said that Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Those interested in taking a true culinary journey that will span the vibrant rich and spicy, to the rich smokey and often complex flavors of Oaxaca will love this dinner. This dinner will be held at Olé Mexican Grill in Cambridge, MA.

**Chef Ramos and all guest chefs will be making table visits and will address the groups to discuss what is on menu and will be more than happy to meet and greet as well as answer questions guests might have. To make your reservation for these dinners please call the restaurants directly.

Donations will be accepted the evening of the event for our sponsored charity, the Corazon de Vida Foundation.  The Corazon de Vida Foundation (CDV) founded in 1994, provides life-sustaining support to children living in 15 orphanages in Baja, Mexico.  

WHEN:            May 27th , 2012: 6:00PM: Chef Series featuring:  Chef Fany Gerson ($40pp): Zócalo Cocina Mexicana (Boston, MA) Reservations: (617) 456-7849

June 24th , 2012: 6:00PM: Chef Series featuring: Chef Ana Elena Martinez ($40pp): Olé Mexican Grill (Cambridge, MA) Reservations: (617) 492-4495  

July 29th , 2012: 6:00PM: Chef Series featuring: Chef Pilar Cabrero ($40pp): Olé Mexican Grill (Cambridge, MA) Reservations: (617) 492-4495  

COST/INFO:    $40 per person, + tax and gratuity. Drinks additional. Prix fixe menu. (1) Seating only.

WHERE:          Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139 | (617) 492-4495 and Zócalo Cocina Mexicana, 35 Stanhope Street, Boston MA 02116 | (617) 456-7849

THE MENU:      View Chef Series Menu

 

 

Cinco de Mayo!

Cinco de Mayo!

WHAT:
Spice things up on Saturday, May 5th, 2012 with OléRestaurant Group! In celebration of Cinco de Mayo, Olé Mexican Grill and Zocalo Cocina Mexicana are offering guests authentic Mexican cuisine all day long at both locations. Guests can enjoy house favorites like the Quesadillas Mexicana, a Mexico City-style corn masa turnovers stuffed with chile poblano, jalapenos and Oaxaca cheese at Zocalo, or the Chile Relleno Con Queso, with fresh farmers cheese stuffed in a roasted poblano with ranchero salsa, epazote and parsley at Olé. Toast with an OléMargaritawith 100% pure agave Reposado Tequila (Herradura), Patron Citronage and fresh squeezed lime juice!

WHEN:
Saturday, May 5th 2012, 10:30AM to 11PM at Zócalo Cocina Mexicana, and 11:00AM to 11:30PM at OléMexican Grill, 11:30AM to 11:00PM.

WHERE:
Olé Mexican Grill, 11 Springfield Street, Cambridge, MA 02139
&

Zócalo Cocina Mexicana, 35 Stanhope Street, Boston MA 02116

COST:
See menu for pricing.

RSVP:
Olé Mexican Grill (617) 492-4495 or Zócalo Cocina Mexicana (617) 456-7849.