At Homi, a cozy, family-run spot on University Avenue, indulge in homemade Mexican staples like their beloved birria tacos and fresh empanadas, all made from scratch.
"Owners Hortencia Reyes and Miguel Lopez opened Homi (a combination of their names) in 2010. More than a decade later, their son chef Miguel Lopez leads the kitchen, serving family recipes in a sunny space on University Avenue. The whole menu — from the chile relleno to the empanadas to the fried beans — is made from scratch. Stop by on a chilly day for borrego con barbacoa served with consomé; menudo; or pozole. Dine in, take it to-go, or place an order for delivery." - Eli Radtke
"Owners Hortencia Reyes and Miguel Lopez opened Homi (a combination of their names) in 2010. More than a decade later, their son chef Miguel Lopez leads the kitchen, serving family recipes in a sunny, recently updated space on University Avenue. The whole menu — from the chille relleno to the empanadas to the fried beans — is made from scratch. Stop by on a chilly day for Hidalgo-style barbacoa de Borrego served with consome; menudo; or pozole." - Eater Staff
"Owners Hortencia Reyes and Miguel Lopez opened Homi (a combination of their names) in 2010. More than a decade later, their son chef Miguel Lopez leads the kitchen, serving family recipes in a sunny, recently updated space on University Avenue. The whole menu — from the chille relleno to the empanadas to the fried beans — is made from scratch. Stop by on a chilly day for Hidalgo-style barbacoa de Borrego served with consome; menudo; or pozole." - Eater Staff
"Owners Hortencia Reyes and Miguel Lopez opened Homi (a combination of their names) in 2010. More than a decade later, their son chef Miguel Lopez leads the kitchen, serving family recipes in a sunny, recently updated space on University Avenue. The whole menu — from the chille relleno to the empanadas to the fried beans — is made from scratch. Stop by on a chilly day for Hidalgo-style barbacoa de Borrego served with consome; menudo; or pozole." - Eater Staff
"This Mexican restaurant located on University Avenue in Frogtown is family-owned and operated. These tacos de birria — or what Homi calls “wet tacos” — are served with chopped onion, cilantro, lime, and a side of consomé." - Cinnamon Janzer, Lindsay Abraham, Eater Staff
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