"The setup at Hoyo’s Kitchen is like if Chipotle did Somali food, with rice, injera, or salad setting the base for build-your-own bowls or wraps. If you can handle a jolt of capsaicin, go for the spicy rice—otherwise, the basmati and injara options also serve as reliable foundations. When it comes to proteins, spicy chicken suqaar and sweet mango chicken are both great, but the standout is the tender, flavorful hilibari. Top it all off with a drizzle of the bright, green chile basbaas sauce and veggies like red lentils, stewed cabbage, and chickpeas. No trip is complete without a side of golden-fried sambusas and a cup of Hoyo’s piping hot chai tea. Columbus has the second-largest Somali community in the United States and Hoyo’s food has been so in demand that they now have three locations." - Erin Edwards
