Taquitos and nachos from Julio's Mexican Restaurant in Bothell, Washington.

Julio's Mexican Restaurant

In 2011, Chef Julio and his wife Silvia took over a failing Mexican restaurant and turned it around by featuring only the finest, freshest local ingredients including their beef, chicken and pork proudly delivered twice a week from E.C. Wilson Co, Inc., a wholesale meat producer from Kenmore, WA.

To ensure the ultimate in freshness, Julio’s uses only what’s needed per day; producing minimal waste, assuring little-to-no-need for additives, chemicals or even the need for a walk-in cooler. The staff are educated in the benefits of Julio’s “Old School” ways of cooking and preparing food; freshly ordered, with no huge vats of beans or rice notoriously found in other Mexican restaurants. Hailing from the state of Aguascalientes, Mexico, Julio learned from 2 generations of professional cooks (otherwise known as his Grandmother and Mother!) and embraced their authentic recipes…. then Julio took these skills and honed them further in the states for restaurant-quality presentations.

Prior to starting Julio’s, Chef Julio worked at premier restaurants in Seattle. He knew his guests who shared his passion for the subtleties of taste and presentation would be key to his success and he’s found the perfect blend between authentic cooking and American expectations. “We are about three things,” concludes Julio, “Traditionally prepared Mexican food and drinks (Julio’s has a full bar) fresh ingredients…, not to mention the happy customers who keep coming back and who tell their friends.”


Julio's Mexican Restaurant

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