Savvy diners in search of some of Boston’s most delicious modern Mexican dishes descend a few steps into a sultry space where rich leathers, decadent crimson accents and bold amber lighting offer a vibrant ambiance. The inspired cuisine combines a range of seafood, steaks, pork and chicken infused with such flavors as habañero, cocoa, chipotle, adobo chile, mango and guava to create a full palette of spicy, smoky and sweet possibilities. Even a simple side like guacamole receives upgrades: It comes served fresco, picante-style, bacon-topped tocina, or “especial,” with jumbo lump crab and Atlantic lobster. With hundreds of choice tequilas on the menu, a meal here gets as indulgent as you please.
Lolita Dinner Menu
Guacamole
Fresco
fresh avocado, tomato, Serrano chile, diced onion and cilantro
Picante
spicy fresh chiles and hell’s chile salsa; ghost chiles, chile penguin and chile arbol
Especial
jumbo lump crab, atlantic lobster, garlic-wine butter drizzle
Tocina
smoked bacon, adobo chile and fresh tomato
Appetizer
Queso Fundido
bubbling hot asadero cheese and chorizo sausage,
roasted poblano chiles, mushrooms & cilantro pesto
Sticky Spare Ribs
BBQ’d pork ribs with a cumin and coriander BBQ sauce, sesame seeds and cilantro
Ahi Tuna Tostada
pepita crusted ahi tuna on crisp corn tortilla, avocado, watercress and chipotle aioli
Spicy Caesar Salad
hearts of romaine, corn masa croutons, shaved manchego cheese
Lobster Enchilada
ancho-orange glazed Atlantic lobster, fire roasted corn,
chipotle chilies and monetary jack cheese
Spicy Mahi Mahi Flautas
roasted corn, poblano and chipotle chilies,
jack cheese, habanero sauce, mango jicama salad
Oysters Desnudas
fresh shucked island creek oysters with cucumber,
mint and mango mignonette
Tortilla Soup
rich chicken broth pulled chicken, crisp tortillas,
avocado, pico de gallo, green chilies and queso blanco
Corn Bisque
velvet corn soup, scallion, cilantro oil, corn nuts, Mexican crema
Mussels Diablo
pan roasted mussels sautéed with garlic, tomatoes,
shallots, morita chiles and reposado tequila
Jicama Salad
baby spinach, watercress, avocado, oranges,
spiced candied pecans, guajillo vinaigrette
Tacos
Crispy Chicken
corn pudding, bacon, lettuce, tomato, chorizo aioli
Rib-Eye Tacos
slow roasted rib-eye, tobacco onions, garlic crema
Slow Cooked Brisket
pulled brisket, pico de gallo, shot of ‘gravy’
Shrimp Playa
garlic shrimp with chihuahua cheese in tomato-poblano sofrito
Lobster Del Sol
fresh Atlantic lobster, ancho chile, creamy corn, sweet lemon salsita
Pulled Pork
crispy shredded pork with salsa verde
Blackened Mahi Mahi
jicama slaw, chipotle crema, fresh avocado salsa and pepitas
Verdura
potatoes, zucchini, butternut squash, guacamollio, chiccarinnes
Entrees
Grilled Salmon
spicy corn broth, corn and zucchini salsa
Spicy Mojo Tuna
seared ahi tuna, sour orange-chile mojo and white sweet potato mash
Shrimp Ajillo
seared jumbo shrimp, garlic and chipotle, fresh lime,
avocado, pink onions and fresh watercress
Carne Asada
marinated skirt steak with corn tortillas, guacamole, salsa roja, red onions and jalapenos
Pollo Asada
deep marinated, garlic roasted chicken, habanero vinegar and sweet peppers
Garlic Lime Chicken
grilled chicken breast, roasted corn, red onion salsa and matchstick potatoes
Carnitas
coriander seared carnitas, red chile potatoes, grilled zucchini and chile roja sauce
Mushroom Empanada
mushroom and huitlacoche ragu, carrot puree, pickled onion and frisee salad
Sides
Sweet Potato Fries
with barbeque spices
Zocalo Corn
grilled corn brushed with lime sioli chile powder, cotija cheese and black pepper
Green Beans Mexicano
sauteed green beans, bacon, pecans chipotle & cotija cheese
Poblano Chile Relleno
roasted poblano chile stuffed with mexican cheese, onion and guajillo sauce
Verde Rice
with cilantro cream and jack cheese
Clay Pot Black Beans
with garlic and epazote
Papa Dulces
fried mashed potatoes, scallions, sweet bacon corn sauce & salty avocado puree
Iron Pan Corn Bread
with roasted garlic sauce
Lolita Four-Course Dinner Menu
First Course
Seared Blackened Tuna
fresh avocado, arugula, citrus segments & tequila-Champagne sabayon
Second Course
Achiote Seared Shrimp
peach & pear caramelized agave compote
Third Course
Rosemary Thyme Filet
baby carrots, pearl onions, haricot vert, white sweet potato mash & cherry tequila sauce
Fourth Course
Cinnamon Black Pepper Flan
tequila caramel, candied pecans and tequila meringue