Tara A. Spears
La Peñita restaurateur Julio Cesar Parra Cortez recently closed his popular steakhouse for the summer, and customers thought he was taking a vacation. Nope. This hard-working chef is starting up a second restaurant, Botanero Jaltemba, just two doors away on Emiliano Zapata #64, just steps from the ocean. “This restaurant is totally different: it has only traditional Mexican dishes, it’s more casual and family oriented,” said Julio. “Botanero Jaltemba is the perfect spot for relaxing. We serve authentic recipes, fresh ingredients, and generous portions designed to satisfy the whole family. From classic snacks to fresh seafood with coastal flavor, there’s something for everyone.” It’s exciting to be a part of the startup as Julio explores menu options. Open daily from noon to 8 pm, the restaurant features iced beer buckets for the adults and a children’s menu for the kids. To make reservations or to order take out, call 322 213 6035. Credit cards accepted.
The international visitor might not be familiar with the term botanero. Botana is a Spanish word that refers to a variety of savory snacks or appetizers commonly enjoyed in Spanish-speaking countries. Botanas are typically served as small, shareable dishes meant to be enjoyed alongside drinks or as a precursor to a meal, often on small plates or in communal bowls for sharing.
Botanas come in a wide range of forms, each offering its own distinctive flavor and texture, giving a unique glimpse into the culinary heritage of its origin. Botanero Jaltemba’s initial botanas include ceviche, two types of shrimp in the shell (cucaracha), nachos, jicama, and marlin tacos. Come and decide which dish is your favorite — Julio makes a wicked good michelada and margarita, perfect to go with the snacks.
Although Julio was born in La Peñita, when he was in middle school (secundaria) his parents immigrated to California, United States. “I never felt like the USA was home or that I fit in,” said Julio. At 17 he started working in restaurant kitchens and learned about food preparation for three years. “I wanted to return to Mexico, to make my home in my birthplace.” The enterprising young man settled in Jaltemba Bay and applied for cook jobs. He learned and saved. After getting married, Julio switched to working as a waiter because it provided more income, but his heart was always in the kitchen.
Julio worked his way up to manager of a local restaurant and learned the budget and ordering side of operating a restaurant. He designed menus, selected promotions and made a lot of tourist friends. After five successful years in management, Julio felt ready to take the plunge and become a boss by opening his own restaurant in 2010. Julio says the biggest challenge in operating a restaurant is coordinating fresh ingredients to keep up with demand.
It is from listening to customer comments and noting which dishes are in high demand that Julio decides his menu items. The Botanero will have promotions and specials announced on Facebook. “I love the challenge of setting up the business — choosing furniture, entertainment, all of it,” said Julio with a chuckle. “But my dream, when I was young, of being an owner and the reality of owning a restaurant are different.”
To reassure Julio’s Steakhouse customers, it will remain open in addition to the Botanero Jaltemba. The steakhouse has a more adult vibe with daily meal specials, live music, and special event dinner packages. The Botanero is designed to be more casual and family inclusive.
By eating at Julio’s Botanero Jaltemba, you can embark on a culinary journey that celebrates the diversity and depth of Mexican traditional cuisine. As with all of his cooking, Julio puts his heart and soul into each dish, making sure that every botana is fresh and seasoned just right. Join Julio on his culinary adventure — flip flops welcome!
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