Photos and web design by
Miguel Lopez
HOrtencia & MIguel 
Taking the first to letter of their name they come out with HOMI 

They started this busisnes in 2010, 
with the help of their family they open Homi restaurante .

Using recipies from both ends of them hortencia and miguel rised in Mexico but living here in the U.S 
miss the flavor of the food they grew up with so they re -create the "antojitos"  and "comidas"
that will remind them of their homeland . 
now they shared with you their coustumers 

Homi pried themselfs of making everything on the spot and from scrach ,
from the beans "de olla" that lather become fried beans to the hand made empanadas and chiles rellenos . 
salsas made in the restaurant not bught from the store already caned 
they made their own chips with come with every meal

on the weekends you can enjoy Barbacoa de Borrego y consome Hidalgo style
and not like other places you can find menudo y pozole every day of the week .
Everything here is made PICOSO Y SABROSO!!!!!!!!!!!!!

tomando las dos primeras letras de sus nombres  ellos obtienen la palabra HOMI 

 Ellos comenzaron este negocio en 2010,

Con la ayuda de su familia abren el restaurante de comida Mexicana Homi. 

Usando recetas de ambos Hortencia y Miguel Oriundos  de México, 
pero viviendo toda una vida aquí en los E.E.U.U. 
Extrañando los sabores de su infancia  ellos crean las recetas
 de  ' antojitos' y ' comidas' que les recordará su patria. 
y ahora ellos lo comparten con ustedes sus clientes.
 Homi se enorgullese de hacer todo en el momento
los frijoles ' de olla' que se convierten en frijoles refritos 
las empanadas hechas a mano y chiles rellenos. 
Las salsas hechas con productos frescos y no enlatados,
 los totopos o chips fritos al instante
 que acompañan su comida en el restaurante.
los fines de semana usted puede disfrutar
 de Barbacoa de Borrego y consome al estilo estado de Hidalgo .
Usted puede encontrar pozole y  menudo todos los dias de la semana.
todo lo que hacemos es PICOSO Y SABROSO!!!!!!!!!!!


'Homi' restaurant finds home in Frogtown

New restaurant aims to fill what the owner called a void of authentic Mexican cuisine in Minnesota.

Dee Larsen

Issue date: 5/11/10 Section: Local
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As finals approach, students needing to refuel can head to Homi, a new Mexican restaurant just two miles from campus. 

Located on the corner of University and Victoria avenues, Homi opened its doors last October.

Homi's decor is warm and inviting, as earth tones highlight the dining area. The clean and natural atmosphere is accented with lively Mexican music.

The owners are personable and friendly, giving Homi a distinctively personal vibe.The owners of Homi are Miguel López from Hidalgo and Hortencia Ambrocio from Veracruz. Homi is a combination of their first names, López said.

López moved to the United States in 1991. He spent four years in California before moving to the Twin Cities. 

"I love Minnesota because it has four seasons. I even like the snow," López said.

He said he also appreciates Minnesota's landscape and has enjoyed lakes all across the state. The only thing he said seemed to be missing was authentic Mexican food.

López said Homi provides this type of cuisine to the neighborhood. 

"We use the original recipes," he said.

Diners may be surprised not to find fajitas, hard shell tacos, chimichangas  on the menu.

"Those are actually Tex-Mex," López said.

Diners will however find familiar foods like tortillas and tamales as well as some more interesting options such as cactus salad.

"Cactus is a common food in central Mexico. You can put cactus in almost anything," López said.

The authenticity is even evident in the condiments. 

At the table there is salt, chiles and oregano, but no pepper.

"Campesinos don't buy pepper," López said. "Homi has food that families in Mexico normally eat."

In the tradition of family, Homi has no employees, only family members; diners may be greeted by López's sister or son.

Despite the fact that López and Ambrocio each have other jobs, one of them is always at Homi.

They said they both love cooking, and they are commited to their restaurant.

"If someone isn't happy with what they ordered, one of us is here to fix it," López said.

Reservations aren't necessary, but customers shouldn't expect to zip in and out; nothing is pre-made.

"Everything is made fresh," López said.

All the menu items - from guacamole to tortas - are made for the customer on the spot.

864 University Avenue West
Monday - Friday, 8 a.m.- 8 p.m. 
Saturday and Sunday, 10 a.m.-10 p.m.

What it's good for:
Authentic mole and Mexican coffee served without frills. No dime-a-dozen margaritas opressed by sugar and cheap tequila here. Delivery and take-out available.