“Real Mexican food, the kind my parents and grandparents prepared, is really healthy,” says Chef Julio Silva, “Not this fried, canned, pre-made stuff that is everywhere and gives Mexican food a bad name. At Julio’s, everything is made fresh and every entrée is individually cooked to order. That’s what we do here at Julio’s. It may take a little longer, but you’ll find it’s worth the wait.”

The Passion for Good, Delicious Food

Spend just a few minutes with Chef Julio Silva and you’ll recognize why Julio’s Mexican Restaurant is different. It begins with the chef’s respect for the ingredients and passion for excellence in the kitchen. That care, value, and enthusiasm translate to deliciousness on the plate. Every morning the staff prepares the staples for the day: salsa, pico de gallo, sauces, guacamole. “We make just enough for today,” says Chef Julio. Nothing comes from a can or from the freezer.

The menu has familiar dishes like burritos, nachos, carnitas, and carne asada, but they are not your franchise Tex-Mex or Ameri-Mex. And there are always daily specials, which, as one reviewer put it, “are to die for. You can never go wrong.”

SPECIALISTS

Julio´s Restaurant It has a menu of more than 40 dishes based on the traditional recipes of Mexican cuisine, recreated with a creative touch of sophisticated flavors and carefully selected ingredients, which can be accompanied by a wide range of exclusive cocktails.

Menu

HOW JULIO´S

STARTED

In 2011, Chef Julio and his wife Silvia took over a failing Mexican restaurant. One of the things that Julio’s is most proud of is their use of only the finest, freshest local ingredients. An example of this would be all their beef, chicken and pork is proudly delivered twice a week from E.C. Wilson Co, Inc., a wholesale meat producer out of Kenmore, WA.

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

Prior to starting Julio’s, Chef Julio had worked at premier restaurants in Seattle. He knew that people who shared his passion for the subtleties of taste and presentation would be key and over the years he’s found the perfect blend between authentic cooking and American expectations, along with continuing to challenge them each day. “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.”