2006 BEST Mexican Restaurant
Don’t write off Olé for its unremarkable exterior. Inside you’ll find a peppy atmosphere and Boston’s most bona fide Mexican fare: In place of sloppy enchiladas, chef Erwin Ramos serves up inventive plates including tacos de cangrejo, crabmeat tacos with crème fraîche and baby spinach, and costillas de puerco, pork ribs cooked in banana leaves with a chili ancho peanut glaze, which go down even better when accompanied by pitchers of the potent house sangria and bowls of fresh guacamole prepared tableside by friendly waiters.
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