Here are some mole dishes you might see at Bombera:
1. Duck Mole Verde: The mole verde features a deep nuttiness provided by peanuts and pumpkin seeds. It gets its green hue from epazote, an herb with a bold aroma and flavors likened to anise or oregano. The sauce is topped with duck legs that are cooked low and slow in duck fat, citrus juice, and beer until tender and succulent.
2. Tamales: The tamales at Bombera change with the season. However, a constant on the menu is typically pork or chicken tamales in a bright mole rojo. In the winter, you’re likely to come across beef tamales inspired by Chef Rice-Cisneros’s grandmother’s recipe. In the summer, go for the corn tamales served over a pool of red mole and sprinkled with corn kernels.
3. Mole negro: A vegan mole negro with a complex flavor developed by layering toasted nuts and spices. A touch of chocolate provides it a sweet, smooth finish. It’s complemented with creamy butternut squash, chard, and crunchy toasted pecans. It’s served with tortillas and rice for soaking up every drop. You can add carne asada, chicken, or carnitas to your order to make it a complete meal.
4. Charred beets a la chicana: Bombera’s charred beets have a reputation for turning skeptics into beet lovers. Beet wedges are charred until nearly black and served on a whipped pumpkin seed mole. The mole contributes acidity and freshness to balance the smokiness of the dish