New: Hombre y Lobo brings tacos, tequila and Mexican hospitality to Swan Street

Photo courtesy of Hombre y Lobo

What’s in the tacos that we never tire of in Western New York?

Several taquerias have opened in recent years. The Lloyd taco truck was such a hit, there are now several brick and mortar locations. Even the copy of a copy of the Tex-Mex style food at Mighty Taco is becoming a cult following in Buffalo.

At the new Hombre y Lobo, co-owners Isaac Domingue and Ryan DiFranco bring something a little more authentic than spicy hamburger meat, lettuce and tomato in a tortilla. Swan Street’s new taqueria in downtown Buffalo features what Domingo calls authentic Mexican street tacos. He said the taco recipes are based on years of research in Mexico and strong ties to the culture.

Photo courtesy of Hombre y Lobo

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“We’re not two white people who come here to bring our take on a taco,” he said. “We come with recipes and experiences from time spent in Mexico, from our Mexican friends and from the mothers of our friends. Recipes that have been passed down for generations.

Really. Hombre y Lobo doesn’t just sell tacos filled with carnitas ($ 4.50) and braised beef ($ 4.50). The opening day menu also featured Buffalo influences in the form of a chicken taco ($ 4) and a Chiavetta chicken taco ($ 4.50). There are also Straight Outta Mexico snacks like fried shisito peppers ($ 6.50) and chapulines – fried grasshoppers ($ 6.50). Hombre y Lobo also has a full bar with a focus on tequila.

Regular customers should expect to order at the counter, sit down and wait for their food to arrive. Domingue said the restaurant is also able to book rooftop meals for groups atop their building on Swan Street, which overlooks Sahlen’s Field.

Photo courtesy of Hombre y Lobo
Photo courtesy of Hombre y Lobo

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Photo courtesy of Hombre y Lobo

The concept of authentic street tacos with a Buffalo nod or two is a bit complex. But it is the one that Domingue and DiFranco have been developing for years. The partners met in Denver and they currently run a quick and casual Italian restaurant in that city.

Denver’s food scene is a bit more developed than ours. However, this advanced stage of evolution comes at a price. Domingue said the tight-knit restaurant industry and low cost of doing business were what drew him and DiFranco to downtown Buffalo.

“Denver is now at a point where it is saturated with restaurants,” he said. “It is getting very expensive to live and own a business. Buffalo is not only more affordable, but it also has room for new concepts.

Photo courtesy of Hombre y Lobo
Photo courtesy of Hombre y Lobo
Photo courtesy of Hombre y Lobo

Part of this concept is to offer warm and welcoming service and regular special evenings. Monday night taco and drink specials will be dedicated to industry workers. There are also tacos and drink specials for taco Tuesdays.

Domingue said Mexican hospitality is one of the main reasons he continues to return to the country, and this warm sense of hospitality is something he seeks to bring to Hombre y Lobo.

“In Mexico, people are extroverts,” he said. “They talk to you. They want to know who you are. They want to remember your name. This is the kind of service we want to provide.

Photo courtesy of Hombre y Lobo
Photo courtesy of Hombre y Lobo

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Photo courtesy of Hombre y Lobo

Domingue said he and DiFranco are looking to give back to the culture that has given them so much. The restaurant sells branded products and a portion of the sales will be donated to local Hispanic charities.

“We’re just looking to help develop both the restaurant industry and the local community. We will be connecting with various charities to help make the city a home for others like it has become for us.

Opening Timetable (subject to change): Monday, Tuesday, Thursday from 4 p.m. to 10 p.m., Friday and Saturday from 4 p.m. to 11 p.m., Wednesday and Sunday CLOSED

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Hombre y Lobo

149 Swan Street Ste 1 Buffalo, NY 14203 • $$

Mexican

Buffalo

Quick casual / counter service

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