Birria tacos at Don Julio Kitchener
In its first four months, Don Julio Tacos and Tequila Bar has become a very busy restaurant.
That its entrance, adjacent to sister pub Bobby O’Brien’s, is somewhat tricky to find wasn’t a deterrent for nearly 200 customers visiting over the course of last Saturday evening.
In fact, the tent which marks the location of the front door was used as an overflow dining room for 35 guests.
The space inside is beautiful – and with lots of Don Julio branding that’s no doubt part of a licensing arrangement with one of the globe’s largest producers of tequila; the bar carries more than 50 brands of the liquor distilled from the blue agave plant in Jalisco state.
At the other end of the 48-seat restaurant in Kitchener’s central block, the open kitchen makes some very tasty tacos that are the purview of head chef Juan Eduardo Sanchez Gonzalez and his staff.
Sanchez Gonzalez, born in Puebla, Mexico, cooked in fine-dining restaurants in Toronto before moving to Kitchener. He says his cooking at Don Julio is primarily that of the regions of south-central Mexico.
The relatively small menu includes about a half dozen tacos and a few main dishes such as oven-roasted chicken and costilla de res in adobo sauce. The churros are hot, fresh and crisp.
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