Along a winding stretch of FM 2920 in Tomball, Julio’s Mexican Cantina has become a diverse, family-friendly destination for customers to gather and experience authentic recipes. “Fresh and homemade dishes have always been very important,” General Manager Judy Gay said. “All of our sauces are homemade, our guacamole is homemade and we’ve got the best fajita meat that you can buy. We push quality, and we try to give our customers the best that we possibly can, even with our service as well.” The restored restaurant building once functioned as an original Froehlich family feed mill in the Rosehill area, Gay said. Since opening in 2009, the face of Julio’s Mexican Cantina has become each of the estimated 30 employees who work throughout the week to ensure the restaurant maintains a high standard of food and customer service, she said. “We have a group of people here who truly care and take ownership of the restaurant, and that’s what’s made it special,” Gay said. “When people come in, they have their favorite table, and they have their favorite waiter. They are used to seeing the same faces when they come in here, and they’ve been seeing them for years.” Julio’s Mexican Cantina serves authentic Mexican dishes, such as fajitas, enchiladas and tacos as well as American-style food, including ground beef hamburgers and chicken tenders. In addition to the food, the restaurant’s patio, which was expanded last year, has become a huge hit with customers, Gay said. On weeknights and weekends, vehicles can be seen lining FM 2920 and packing the restaurant’s parking lot. Julio’s regularly sees both new and longtime customers from Tomball, Magnolia and Cypress, Gay said. “At lunchtime we’ve got blue-collar workers, landscaping crews, guys in ties, moms with kids—it’s very diverse,” Gay said. “We’re very kid-friendly, and on the weekends you’ll see lots of families with kids. They feel like they can come, and they’re not worried about their kids disturbing anybody.” The restaurant is open year-round and closed on select holidays, including Easter, Thanksgiving, Christmas Eve and Christmas Day, to allow employees to enjoy time with their families, Gay said. With very little turnover in staff, a majority of the employees have worked at the restaurant since it opened, she said. With no plans to expand the restaurant in the future, Gay said she hopes to maintain the high quality of food, customer service and family atmosphere that customers have become familiar with over time. “We’re not out to be the biggest restaurant—we’re out to be the best,” Gay said. “That’s what I tell my staff. It’s all about being the best that we can be, and they do it day in and day out.” Popular dishes Julio’s Special: The dish consists of a taco, enchilada and chalupa as well as guacamole, chili con queso, rice and beans. ($10.95)* Leon’s Quesadillas: The meal includes three beef or chicken quesadillas in corn tortillas with pico de gallo and guacamole. ($9.95)* Combo beef and chicken fajitas: The dish is served with guacamole, cheese, sour cream, pico de gallo, onions, bell peppers, rice and beans. ($14.95 one serving, $27.95 two servings)* Poblano fajitas: The meal consists of beef or chicken fajitas with grilled poblano peppers, jalepenos, guacamole, sour cream, pico de gallo, onions, bell peppers, rice and beans. ($15.95 one serving, $28.95 two servings)* *Prices are subject to change