Don Julio’s Celebrates Grand Opening & Anniversary!

When Julio and his wife Ximena Rodriguez first opened the original Don Julio’s Mexican Restaurant in the Palms Connection plaza on E. Bearss Ave. seven years ago, the restaurant was an homage to Julio’s mother Esther Rodriguez (or Doña Esther). Esther began putting her cooking talents to good use in the late 1980s and early ‘90s by selling her authentic Mexican cuisine out of her garage in West Tampa after her husband, the original Don Julio, passed away when her three children were still young. She did well enough to put all three kids through college. 

As we reported last year, since then, Julio and Ximena opened a much larger restaurant, with a full-liquor bar, in the City Plaza at Tampa Palms shopping center, which has really helped increase the Rodriguez family’s exposure in the community “and brought in a lot of new customers,” Julio says. 

But, just a few days before we went to press with this issue, Julio and Ximena had moved the original Don Julio’s two spaces down in the same plaza — to the much larger space previously occupied by Bearss Tavern & Tap. “It just got too packed on the weekends at the old space, Julio says. 

I promised Julio that Jannah, photographer Charmaine George (who took all of these pictures), her boyfriend Brendan and I would visit the “new” location to not only check out the much larger space but also to sample some of Doña Esther’s “autentica” recipes we hadn’t tried before. 

And, it just so happens that Doña Esther (center in above photo, with Ximena and Julio) was helping out in the kitchen on the day we visited — and yes, we definitely sampled! We started by sharing the huge Don Julio’s Sampler (photo right) from the “Antojitos/Cravings” menu. The sampler includes crisp taquitos (we had them filled with chicken), a tamale (corn dough stuffed with pork, wrapped in a corn husk and steamed), a sope (handmade thick corn tortilla topped with refried beans, lettuce, onions, cheese and sour cream; we added ground beef to it), a tostada (similar to a sope, but flatter; we added carne asada steak to it), nachos (we added pastor and ground beef) and our new favorite, the perfectly cheesy quesadillas to which we added shredded chicken. 

We each also ordered a main course. Jannah got her usual fave (although it was her first time having it at Don Julio’s) — the ground beef enchiladas (with refried beans and a red guajillo chile sauce). Charmaine really enjoyed her taco salad (bottom right photo) with tender carne asada steak. Brendan also raved about his chimichanga al pastor (marinated pork cooked on a vertical spit; left photo), which also was stuffed with plenty of cheese and topped with melted cheese). 

I also tried the Bistec Ranchero (below), which is round steak cooked (and covered) in an amazing combination of tomatoes, onions and serrano peppers. The steak itself was not quite as tender as the carne asada, but the flavor was truly fantastic. 

The new restaurant itself is beautiful. Julio says, “It took us six months to build this out, but we’re very pleased with the result,” including the authentic Mexican Talavera tile behind the bar (bottom left photo). We’d have to agree. 

And, speaking of the bar, the newest Don Julio’s still features an incredible selection of tequilas and mezcals, some very upscale and rare, but all at very reasonable prices. Brendan, previously a long-time bartender, said his strawberry margarita was “spot on,” Charmaine savored her tequila sunrise and Jannah raved about the white sangria. I, of course, also had no complaints about my Woodford Reserve bourbon. 

Ready For Cinco? 

Julio promises that both locations of Don Julio’s will be throwing “the best Cinco de Mayo party in town” the weekend of May 3-4, “and the big final blowout on Monday, the 5th.” 

“We’ll have DJ music, drink specials and, at the Bearss location, we’ll be serving quick and easy tacos from our food truck outside,” he says. “Plus the new location has this huge outdoor patio, so come check us out!” 

Both award-winning Don Julio’s locations (2802 E. Bearss Ave. and 16023 Tampa Palms Blvd.) are open Sunday-Thursday, 10 a.m.-9 p.m., and 10 a.m.-10 p.m. on Friday & Saturday. For more information, visit DonJuliosMexican.com or find them on Facebook or Instagram. For reservations (not required but suggested, especially on the weekends), call (813) 898-2860 (Bearss Ave.) or (813) 644-7899 (Tampa Palms). 

Don Julio’s Mexican Restaurant — Bringing Mexico To Tampa! 


Whether you prefer chicken or steak fajitas, try them at either Don Julio’s Mexican restaurant locations in the New Tampa area. (Photos By Charmaine George)

When Don Julio’s Mexican Restaurant opened in the Palms Connection plaza on E. Bearss Ave. (a little west of Bruce B. Downs Blvd.) six years ago, Jannah and I ate there a few times, but of course, without a full-liquor bar, it was never going to be a top choice for us, even though the Mexican cuisine served there was always tasty — and definitely authentic. 

So, when Julio and Ximena Rodriguez opened the second Don Julio’s location — with a full, premium liquor bar — in the City Plaza at Tampa Palms plaza in 2022, we started visiting a little more, but because of all of the other Mexican restaurants closer to where we lived, we never really visited as often as we had some other local Mexican eateries. 

But, when Julio began advertising in these pages a couple of months ago and told me he wanted us to come sample as much of the menu as possible for this story, we realized that we truly had been missing out on a somewhat hidden — but award-winning (more on that below) — gem in the New Tampa area. 

First, A Little History 

According to DonJuliosMexican.com, “Don Julio’s Authentic Mexican Restaurant started as a dream for the Rodriguez-Nambo Family. Julio’s grandparents — the original Don Julio & Esther Rodriguez — migrated to the Tampa Bay area from Mexico in the early 1970s. Esther (or Doña Esther, Julio calls her his “Abuelita”) always had a passion for cooking Mexican food” and she began using those talents in the late 1980s and early ‘90s — by selling her delicious Mexican cuisine from her garage in West Tampa — to put all three of her children through college, as her husband passed away when they were very young. 


Julio & Ximena Rodriguez invite you to check out either of their authentic Mexican locations. 

“Many of (her customers) recommended she open a Mexican restaurant, as her authentic flavors were unmatched by any existing restaurant in the Tampa Bay area,” the website continues. “Don Julio’s opened their doors (in the Palms Connection in) 2018, making the family’s dream come true of sharing Doña Esther’s authentic Mexican flavors with the entire Tampa Bay area and to keep alive her recipes for generations to come. The name was chosen in honor of the late Don Julio, who would be proud to see how his family has come together to make a legacy.” 

Julio adds, “Don Julio’s is truly a family affair. In addition to Ximena and me, we have several cousins, aunts, uncles, nieces and nephews working in both of our locations and we pride ourselves on outstanding service, as well as delicious food.” 

And, Speaking Of Food… 

When Jannah, photographer Charmaine George and I visited the beautiful Tampa Palms location of Don Julio’s shortly before this issue went to press, we wanted Julio and Ximena to pick “a couple” of their favorite dishes, to go along with a couple we chose. 

The Queso Fundido is another tasty starter. 

OK, sure. Instead of a “couple of” dishes, we were treated to a feast of epic proportions. We started with the house-made chips and perfect salsa, “with very small chunks of tomato and lots of cilantro,” Julio said. 

Then, came the starters (called “Antojitos” or “Cravings” on the menu) and beverages. Jannah loved the Queso Fundido (melted Oaxaca cheese with Mexican chorizo sausage served with handmade chips). And, even though it isn’t made tableside, the house-made fresh guacamole was definitely a true treat, too. 

“Everything we make here is from scratch,” Julio said. “We are always proud to serve our food.” 


The Coctel de Camarones (shrimp cocktail) is made with three kinds of tomato sauce. 

The new birria tacos are among our editor’s favorites at Don Julio’s. 
Whether you call them taquitos or flautas, you should try them at Don Julio’s!

Charmaine raved about the one starter I couldn’t sample, the Coctel de Camarones (shrimp cocktail with Grandma’s homemade proprietary tomato sauce and spices). Julio said, “It’s actually a blend of three different sauces.” But, Charmaine and I agreed that our favorites were the new birria beef tacos, wrapped in handmade soft corn tortillas and served with a delicate dipping broth made from the birria drippings. So delicate and delicious! 

The peach margarita is just one of many available flavors. 

We all also enjoyed the Taquitos Dorados Don Julio, which Julio says also are called “flautas.” They are rolled and deep-fried and available with your choice of meats — from chorizo to shrimp or fish, carne asada steak or even just veggie (we had the chicken). The taquitos are topped with lettuce, onions and the lightest sour cream sauce ever. 

As for the beverages…wow! While all I had a was a Pacifico draft (available with a spicy tahine-salted rim), Jannah loved both the traditional and peach margaritas. Charmaine enjoyed the Cantarito, which is tequila, orange, lemon and lime juices served in a “jarrito de barro,” or clay cup, to help keep it cold and that same tahine-salted rim. Speaking of tequilas, the Tampa Palms Don Julio’s serves many upscale brands, as well as a variety of mezcals, plus other premium liquors and a large variety of Mexican and domestic beers on tap and in bottles. 

The menu includes a variety of other craft cocktails, as well as flights of house margaritas in a number of flavors, Yave Tequilas and cervezas. 

Moving On To The EntrĂ©es… 

The feasting did not stop with the starters. We sampled both tender steak and perfectly seasoned chicken fajitas, both served on sizzling plates with crisp, sautĂ©ed onions, red and green peppers, with creamy refried beans and Mexican rice. 

We also were served a tasty trio of enchiladas — one shredded chicken, one with ground beef and the third with Mexican cheese, although any combination is allowed. 

“Our enchilada sauce is unlike any other you’ll find in this area,” Julio said. “My Abuelita’s recipe definitely lives on here!” 

We also were treated to another of Julio’s favorites (and now, mine) — the pork carnitas, which are first slow-cooked and then deep-fried until they are crispy outside, but moist and tender inside. The enchiladas and carnitas also are served with the Mexican rice and refried beans. 

Despite everything we got to try, the huge menu at Don Julio’s also has pollo ranchero (sautĂ©ed chicken cooked with tomatoes, onions and Serrano peppers), breaded Milanesa chicken or steak, carne asada or bistec ranchero steak, a Mexican bowl called Tazon and a variety of shrimp dishes I can’t sample. 

Neither the tender, tasty carnitas (pork chunks) (Above) nor the trio of enchiladas (Above Left) will leave you feeling disappointed…or still hungry! 

The only thing we didn’t save room for was dessert, but we will be back to try the fried churros with caramel, chocolate or lechera (sweetened, condensed milk) dip. There also are other favorites like a traditional Mexican flan, fried ice cream, fried choco banana with vanilla ice cream, “Sopapillas” pastries dusted with cinnamon and powdered sugar and more. 

Julio says Don Julio’s also is the only place you can have Mexican brunch every day — from traditional Huevos Rancheros to a burrito breakfast, Chilaquiles (corn tortilla pieces) & Eggs and Tacos Huevos (eggs) & Chorizo. 

Don Julio’s is proud to have won “Best Mexican Restaurant” and “Best Taco” in Tampa for four years in a row from “Lo Mejor de Tampa” (The Best of Tampa Bay), a local Hispanic website. 

Let Don Julio’s Entertain You! 

The Tampa Palms location of Don Julio’s also offers “Cinco Musical Bingo” every Thursday, 7 p.m.-9 p.m., as well as strolling mariachi bands every Friday and Saturday night. 

But of course, the biggest event of the year at both locations will be the Cinco de Mayo party, which will be held Saturday and Sunday, May 4-5, and will include outside tables, music, specials and more. Look for additional information about the Cinco de Mayo parties at both locations in the ad in our next issue. 

Don Julio’s Authentic Mexican Restaurant (16023 Tampa Palms Blvd. & 2808 E. Bearss Ave.) are both open Sun.-Thur., 10 a.m.-9 p.m. and 10 a.m.-10 p.m. on Fri. & Sat. For Tampa Palms, call (813) 644-7899. For Bearss Ave., call (813) 898-2860. For reservations and more info about either location, visit DonJuliosMexican.com, visit them on Facebook or Instagram.

Cantarito

The churros are just one of many authentic Mexican desserts at Don Julio’s. (Photo provided by Don Julios)

Qdoba Mexican Eats On BBD In New Tampa Cuts A Ribbon! 

Congratulations to franchise owners Mike and Liz Montante (below left photo) of the new Qdoba Mexican Eats, located in the same plaza in Highwoods Preserve as Namaste (at 17509 Preserve Walk Ln.). The Montantes celebrated the opening of their second Qdoba (the other is in Brandon), the fast-casual Mexican eatery, in the former location Moe’s Southwest Grill on March 6. 

“It’s been a long struggle, but we’re finally here,” Liz said at the fun Grand Opening event, which featured a North Tampa Bay Chamber of Commerce (NTBC) ribbon cutting, a prize wheel attendees got to spin if they scanned the Qdoba QR code at the restaurant and signed up for email or text alerts. Among the prizes was a year of free Qdoba eats. 

At least 50 people attended the opening event and most of those attendees purchased a freshly made, custom-designed bowl, burrito or taco and everyone seemed to enjoy the food. 

“We’re excited to be open and for the local community to check out not only the quality of our food but also our friendly atmosphere,” Liz said. 

For more information about the New Tampa location of Qdoba Mexican Eats, call (813) 761-0005 or visit Qdoba.com to check out the menu online. 

Señor Tequila — New Menu Items Add To Already Authentic Flavors 

The pollo Tapatio (top), ceviche (below right), Elote (Mexican street corn) (below left) and Xango (fried cheesecake) (Bottom right) dessert are all among our editor’s favorites at Señor Tequila in The Shoppes at New Tampa Plaza on BBD Blvd. south of S.R. 56. (All photos by Charmaine George) 

If it’s been a while since you first visited Señor Tequila — the Mexican restaurant that took over the former Bonefish Grill space in the Shoppes at New Tampa plaza (on Bruce B. Downs Blvd., south of S.R. 56) in May of 2021 — you should probably give it another try. 

Wesley Chapel Señor Tequila owner Alvaro Mellado and his family have opened and been operating all five of the restaurant’s locations — the original of which opened in Winter Springs (in the Orlando area) ten years ago, although Mellado also owns the location on N. Dale Mabry Hwy. in Carrollwood and opened a new one a year ago in Clearwater. Even so, the Wesley Chapel location recently got an impressive menu upgrade that likely will have it moving up in our readers’ rankings in the 2024 Dining Survey. 

Every restaurant these days seems to have — and many people love — Mexican street corn (“Elote” in Spanish), but photographer Charmaine George and I really enjoyed Señor Tequila’s new version, which covers corn on the cob sections on skewers with mayo, cotija cheese and queso sauce, cilantro and tajin seasoning. 

My favorite new appetizer, however (which should come as a surprise to no one) is the cevichĂ©, which is a new item normally served as a trio of lime-marinated fresh fish, shrimp and octopus, but I had to get mine with fish only, since I’m allergic to the shrimp. Señor Tequila’s version of this favorite adds fresh tomatoes, red onions, avocado and tajin. The fish was tilapia, which isn’t always my favorite, but the flavor was delicate and tangy and the tomatoes and avocadoes were a nice touch, too. 

We also sampled the super-tasty pollo Tapatio (Tapatio is the name given to people from Guadalajara, Mexico, as well as a brand of hot sauce). The dish features grilled chicken breast sauteéd with onions, mushrooms, sun-dried tomatoes and poblano peppers and is served with rice and the Mexican bandera salad (guacamole, sour cream and pico de gallo) and your choice of tortillas. The chicken was tender and tasty, but not at all spicy, and the sautéed veggies were excellent. 

Although I’m still more partial to the sizzling chicken and steak fajitas at Señor Tequila, Wesley Chapel marketing rep (and sometime server and weekend bartender) Dafne Dominguez says that among the most popular dishes are the brochetas — skewered steak, chicken, bacon, onions, and bell peppers that are marinated in a special house sauce with chile guajillo (a sweet type of pepper) and is served with rice. Please note that the brochetas are slow-cooked for 20 minutes and since everything at Señor Tequila is made fresh to order, you will wait for it. Please also take into account that if you prefer your steak medium rare to rare, it is hard have it that way on the same skewers as chicken, which has to be cooked all the way through. But, the flavor was excellent. 

Other top sellers at Señor Tequila include the steak Monterrey (skirt steak with a poblano pepper stuffed with shrimp and veggies, topped with creamy habanero pesto sauce), the birria tacos and the monster super burrito with your choice of beef or chicken. 

Save room for dessert, because not only does Señor Tequila serve delicious lava chocolate cake and flan, but also the ever-popular fried ice cream (with vanilla ice cream rolled in corn flakes, topped with caramel), as well as mine and Charmaine’s new favorite — the Xango (pronounced “Chang-o”), which is creamy cheesecake wrapped in a pastry tortilla and fried until golden brown, covered with cinnamon and caramel. Decadent! 

Señor Tequila’s full, premium liquor bar also is now featuring new bartender-created drinks, including a “True Blue” organic margarita, an Añejo old fashioned, sangritas (house frozen margarita with a sangria floater) and many more. The bar features a huge selection of tequilas and mezcals, from the usual favorites to top shelf and even many rare finds — and Happy Hour is Mon.-Fri., 3 p.m.-5 p.m.. 

Señor Tequila (1640 BBD Blvd.) is open every day for lunch & dinner and delivery through Doordash is available. For reservations (not required), orders or more info, call (813) 428-5411, visit TheSenorTequila.com. 

Can Vuelo Mexican Grill Succeed Where Other Restaurants Have Failed?

Management hopes that menu items like the more upscale taco combination plate at Vuelo will attract hungry new customers.
Management hopes that menu items like the more upscale taco combination plate at Vuelo will attract hungry new customers.

Outside, it still looks pretty much the same. Inside, however, things have changed.

Walls have come down, leaving a more open, free flowing and — dare we say it — festive design.

The staff is friendlier, and already seemingly more knowledgeable.

The menu has been carefully crafted and creatively cultivated, with newer, slightly-pricier dishes promising an infusion of fresher, better and tastier ingredients. The bar is serving zippier drinks.

“It’s a new restaurant,’’ says Suzanne Deveney, who is handling public relations for Vuelo, a “new” Mexican restaurant located on Bruce B. Downs (BBD) Blvd. in the same spot as the “old” Señor T’s.

vuelo1Vuelo means “flight” in Spanish, and on Oct. 25, the newest New Tampa food joint quietly took off.

Deveney has little interest in talking about Señor T’s, which had a bumpier opening. She doesn’t want to talk about the past, about the no-free-chips-and-salsa opening that seemed to scar Señor T’s from its very first moments in business, or the vicious reviews on Yelp! about everything else from bad food to shoddy service.

Many things kill restaurants, the majority of which fail before they make it to their one-year anniversary, and social media can certainly take some credit for this one.

But, owner Tom Reynolds then deserves some credit for Vuelo, which bears only a slight resemblance to its predecessor. Reynolds’ second try at a Mexican eatery in the former Macaroni Grill location shows the touches of someone not afraid to start over, and determined to not fail again.

vuelosalsa1
Chef Mark Estee overlooks the new salsa bar.

Chef and entrepreneur Mark Estee, who has opened a handful of restaurants in Reno, NV, where he says the focus was on fresh food. Estee has made multiple appearances on the Food Network, and has been brought in to engineer Vuelo’s new concept.

He heard all about the past failures and even read some of those cringe-worthy Yelp! Reviews.

But, after weeks of studying the market by “looking, tasting and eating” what other restaurants were serving in the area, and putting more emphasis on training a new staff and incorporating a new mindset, he says he’s willing to stake his reputation on one fact: Vuelo isn’t just 100-percent better than Señor T’s, it’s 150-percent better.

“Great food is simple — make it fresh, from scratch,’’ Estee says. “We’ve put some care into turning this puppy around. The flavors are authentic Mexican-Latin, and they are delicious.”

vueloquesaThe menu is filled with new and different things, but not overwhelmingly so.

There are a dozen appetizers to choose from, from simple guacamole and chips or quesadillas to oven roasted shishito peppers and cast iron cauliflower.

There are seven different kinds of Street Tacos, including Beef Lengua, or cow tongue, for the more adventurous eater.

The Bubbling Molcajete bowls are served with bay scallops, catfish and snapper; filet mignon or charred vegetables.

There are burritos and enchiladas, tortas (basically Spanish sandwiches) and create-your-own-lunch specials. There’s also a great bar Happy Hour and a new drink menu with a variety of beers and margaritas, including a spicy jalapeno margarita with the salted rim of the glass adorned with a jalapeno pepper.

vuelodrinksAnd,, if you need any more proof that Estee gets it, consider this: the chips and salsa are not only free, there’s even a salsa bar with six different fresh, homemade salsas.

“We’re pretty proud of that,’’ Estee says with a smile. “It allows people to customize their experience.”

Estee was brought in for what can best be described as a restaurant reclamation project, and he started by discarding every microwave oven in the kitchen, and there were many. A wall separating the bar from the rest of the restaurant was removed to create a more open design, and the decor has a more authentic feel.

Deveney doesn’t see the success of Vuelo tied to those who were disappointed by Señor T’s giving it a second chance, because she doesn’t see this as a rebranding.

But, that’s what a majority of the customers are likely to believe. Those who have returned seem to be liking what they are experiencing, with unanimously positive reviews so far on Yelp!

So far, that makes everyone a winner.

Customers get their fresh food and Vuelo gets its fresh start.

Vuelo is located at 17641 Bruce B. Downs (BBD) Blvd.,. For more info, visit VueloMexicanGrill.com or call 972-4800.