In a world with so many grab-and-go burritos and sticky-icky bastardizations of Mexican food (taco shells made of fried chicken, why God?) it’s sweet salvation to arrive at Homi. This is abuela’s kitchen where everything is slow, low, and proper. We’re evangelists for Hortencia Reyes’ (Homi is a portmanteau of Hortencia and Miguel, her husband’s name) green enchiladas, where the tortillas are lacy, and the cheese gets out of the way of the delectable, piquant chile sauce. Pozole is rich and thick as any stew anywhere, and will cure your cold, your hangover, your heartache. The guacamole is made to order, not scooped out of yesterday’s prep, and the avocado pit accompanies your order for proof. Tamales are steamed in banana leaves instead of corn husks, and a closer whiff of Caribbean Mexico you will not get unless the sea is on the horizon. It’s not — only University Avenue, the Green Line, and a surefire ferry to flavortown.
Readers’ Choice: Boca Chica Restaurante Mexicano y Cantina