Best of Boston

The only variety to be found at a lot of Mexican places is in what gets stuffed into the chimichangas and enchiladas. Not so at Ole, where chef Erwin Ramos has expanded his menu to make room for authentic ingredients like ancho chilies and mild cotija cheese, and Oaxacan- and Veracruzan-derived dishes like jicama-blood orange salad and sirloin steeped in poblano chili. As the hordes of happy diners attest, Ole even takes standards like guacamole to a higher level, preparing it tableside in the brightly tiled dining room.