To chef/owner Dominica Rice-Cisneros, Bombera is more than just a restaurant. It's a sister restaurant to [the now-closed, much beloved] Cosecha Café, and a showcase of the breadth of Mexican cuisine coupled with California's most vibrant flavors. However, at its core, Bombera is a loving tribute to Rice-Cisneros' heritage and a testament to the power of community.
Building a Culinary Haven:
Born out of the success of her first solo venture, Cosecha Café, Rice-Cisneros envisioned Bombera as a continuation of her culinary exploration. "After 10 years, it was time to move on to a full-service restaurant," says Rice-Cisneros. "Bombera has more service, a more complex menu, a full bar program and more emphasis on handmade items." Creating that restaurant was a big undertaking which saw the chef/owner take a more hands-on approach to the overall dining experience. No QR code menus or fussy encounters, Bombera is all about a shared experience rooted in savoring the moment. "We want Bombera to reflect what we have done in California as Mexican-Americans for the past 200 years—connecting California and Mexico." That's translated through the menu which features a delightful, bright medley of vegetable-forward dishes like charred beets a la Tulum (lime, green Chile, whipped pumpkin and sesame seed butter) and spicy carrots with toasted almond Misantla (Riverdog Farm carrots, almonds, and frijol blanco gigante). This along with core staples like carne asada and duck carnitas (using Liberty Ducks) continues Bombera's emphasis on local ingredients at reasonable price points—ensuring accessibility and deliciousness for everyone.
The Importance of Community:
Growing up as a second-generation Mexican-American in Downtown Los Angeles, Rice-Cisneros learned firsthand the value of having a vibrant and supportive community. Her multicultural neighborhood shaped her palate and culinary identity. “I thought being from Los Angeles was a disadvantage because I did not grow up in Napa or France. I grew up in Eagle Rock and in Chinatown; it wasn’t an orchard, a farm, or a winery. I thought I was behind in my culinary training,” says Rice-Cisneros. However, her experiences inspired her to open Bombera and bring that same sense of multiculturalism. “I wanted a connection to the community and its people," says Rice-Cisneros. "That’s what gets me out of bed every morning. It helps me focus and brings me energy every day.”
Empowerment and Inclusivity:
It’s that sense of togetherness that's at the heart of Bombera. Raising her network with her, Rice-Cisneros has retained her team for over a decade, a testament to her dedication to providing a platform, and voice, to females in the industry. “I want opportunities for women of all ages and to give them a chance to express their point of view,” says Rice-Cisneros. A member of Les Dames d’Escoffier (a philanthropic organization aimed to inspire and support women in food, beverage, and hospitality), Rice-Cisneros champions for women in the gastronomic landscape down to her location, a former firehouse. [Fun fact: Bombera literally translates into the female version of firefighter]. It's fitting given the kitchen's propensity for cooking over flames, something that pays homage to the restaurant's location, but also, the previous generation and grandmothers who were masters of fire and traditional cooking. “Mexican cuisine is an amazing art form that is part of women's history,” Rice-Cisneros continues. “We want people to be aware of our female crew of masa masters, tortilla masters, and mole masters.”
Embracing the Journey and paying it forward:
So with several successes under her belt, oodles of accolades (including being named a 2023 MICHELIN Bib Gourmand) what advice would Rice-Cisneros provide to the next gen of aspiring chefs? “Make sure you don’t burn any bridges. Make sure you’re helping people and support their dreams and vision. Learn from their mistakes. Do all that, and when the time comes, your community will be there for you.” The proof is on the plate.
Hero image: Daniel Villarreal/Bombera
