It started with pupusas packed for lunch.
Before there was a restaurant, there were homemade pupusas and family recipes. Coworkers started asking for them. Then they started ordering them. What began as food from home grew into Don Julio's.
Sonoma Magazine's 2026 profile tells the part that makes this place special: recipes learned by instinct, a family figuring out how to turn “a little of this, a little of that” into something the next generation could keep making, and a restaurant built around making people feel welcome.
Read the Sonoma Magazine feature →
