Our Story

The Man Behind the Empanada

Of Puerto Rican heritage, Julio grew up in New Jersey where exposure to a wide variety of Italian and other ethnic foods shaped the way he cooks. He moved to Florida in 2004 and worked as a chef at the award-winning Mise en Place in Tampa before opening his first restaurant, Julio's Ultimate Latin Grill in Brandon, in 2011.

From there he expanded to Julio's Gourmet in Brandon and Spanglish Bistro in Valrico. Then the pandemic arrived — and rather than a setback, Julio treated it as a reset. He moved to St. Petersburg and focused on what he loves most: the empanada.

"I take a little bit of flavor from everywhere for gourmet empanadas."

That philosophy is in every recipe on the menu. His traditional beef empanada uses a 90/10 Angus beef blend in a white garlic sauce. Alongside it: chorizo and jalapeño steak, a loaded meatball empanada with Italian flavors, and chicken with a special sofrito sauce. Nothing comes from a box and nothing is made in advance — each one crafted that day, by hand.

"The twist is I take the extra step to make more flavor, make it perfect. Who doesn't love an empanada?"