Photograph by Russ Mezikofsky
7. OLE MEXICAN GRILL
Besides the substantial chiles rellenos and Mexican lasagna layered with Swiss chard and squash (both are still available from local producers), mushrooms, black beans, and poblanos, there’s Legumbres en Pipian Oaxaqueno — a stew of potatoes, carrots, squash, and more, all simmered in pumpkin seed sauce. Chef Erwin Ramos, once a vegetarian himself, recently returned from a trip to Mexico, inspired by new ideas for vegetarian and vegan dishes. On the list for the winter are vegetarian panuchos, a Yucatan dish: A puffy tortilla is stuffed with white-bean spread and topped with nopales, the tender insides of the prickly pear cactus. There are also nopales with caramelized onion, Guajillo chili sauce, and queso fresco and thick bean soup topped with cheese, crema fresca, and tortilla strips.
> 11 Springfield Street, Cambridge; 617-492-4495; olerestaurantgroup.com/ole
SHOWN: Legumbres en Pipian Oaxaqueno (Oaxaca’s Vegetable Stew)