RALEIGH, NC, September 27, 2012 /24-7PressRelease/ -- It may have been the 8 hour bus ride in the heart of Mexico, or it could have been the warm hospitality offered by the locals, but the essence of the best of Mexico is captured in the new menu at Hillsborough Street's favorite taqueria, Chile Bomba.
Fresh is the word of the day on this menu, which includes Naranjadas (homemade orangeade), a common accompaniment to the food in Mexico, and street vendor-style corn on the cob. The bar is amping up with new flavors, as well, including the Funky Monkey: a frozen banana daiquiri.
"The re-invention of food and drinks came from my recent trip to visit family and friends in Mexico City," says Chile Bomba owner, Charlie Ibarra. "As is very customary in Mexico and in our household, we will be preparing agua frescas daily. These refreshing flavored waters include horchata (rice and cinnamon water), as well as fruitier flavors, like watermelon and strawberry," added Ibarra.
The menu redo will please all palates. A new snack section includes a succotash guacamole and a dip sampler featuring queso and black bean dip. Seared Steak Tacos and the Diablo Shrimp Burrito top the list of new entrees.
The margaritas haven't been left alone, either. Chile Bomba regulars will notice more than one new margarita on the menu. Although fans of the Corona Remix (a fishbowl margarita with an upside down Corona in the middle) will be glad to still see it featured.
Is there too much to order in just one visit? Yes. Foodies will come back for more fresh menu offerings, such as the El Plantainwich - crisp plantain bread with sliced rib eye, cheese, bell pepper, onion and mushroom filling and the mac and queso bowl.
About Chile Bomba: Chile Bomba serves up traditional Mexican street eats, homespun recipes and Tex-Mex standouts daily on Hillsborough St. across from N.C. State in Raleigh, NC. Its sights, smells and sounds are the creative output of the youngest siblings of a local Mexican family of restaurateurs. The menu is a compilation of favorite selections from their family's Mexican restaurants, with savory tweaks and updates from the chef, their mother's recipes and the addition of a few delicious items, like their take on Jalapeņo hushpuppies. Chile Bomba is open Mon-Wed: 11-10 pm, Thurs: 11 - 10:30 pm Fri: 11- 11 pm Sat: 11:30-10:30 pm, Sun: 11:30-9 pm. http://www.chilebombanc.com/
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