Clarke Central High School senior Julio Rivera refills the sauce bucket at his parents’ restaurant, Taqueria Juaritos, on Feb. 19. Rivera loves his job and tries to spend as much time as he can at work. “I don’t surround myself by a lot of people, ‘cause I just don’t like it. I don’t know, they waste my time. I’d much rather prefer going to work and the money,” Rivera said. Photo by Audrey Enghauser
The ODYSSEY Media Group will provide viewers with stylized profiles that center on people in the Athens community telling their own stories.
Clarke Central High School senior Julio Rivera has gained many skills and a passion for cooking and business through his work at his family’s restaurant, Taqueria Juaritos.
There’s not much that can bother Clarke Central High School senior Julio Rivera when he’s working in the warm, friendly atmosphere of his parents’ restaurant, Taqueria Juaritos.
Inside a bustling gas station with lottery machines and games, the restaurant’s seating is minimal and the kitchen is small. Yet, Taqueria Juaritos maintains a homey, genuine feel.
Since he began working at the restaurant, it has become Julio’s second home. It is somewhere he can learn about the business, experiment with cooking and spend time with family.
“(The restaurant) is honestly like hanging out with your friends, ‘cause you know, we’re all cool with each other. We’re family, so we just joke around a lot, and like we joke around but we get the job done.”
— JULIO RIVERA,
Clarke Central High School senior
“(The restaurant) is honestly like hanging out with your friends, ‘cause you know, we’re all cool with each other. We’re family, so we just joke around a lot, and like we joke around but we get the job done.”
Julio started working at his parents’ old restaurant when he was just 10 years old. At first, he wasn’t motivated to work late and sacrifice his free time to earn the money he wanted. The job was exhausting and unrewarding. However, his dad pushed him to stick with the family business.
“My dad told me that he came (to the United States) not having anything, and that he was tired too, and if I want something, I gotta work for it,” Julio said.
After that, Julio started working more. He divided his time between working the register, cooking and preparing food — fostering a skillset he was passionate about.
Currently, Julio balances a 40-hour work week with school. He’s learned not to waste precious time at social events because he regards his work as more valuable.
“(Working) has made me see that you can party, (but) everything’s not about having fun,” Julio said.
The stakes are higher for him as the owner’s son. When he makes a mistake, he hasn’t only disappointed his boss, he’s disappointed his parents.
He turns this pressure into motivation to succeed.
The restaurant has grown to be very important to Julio. As an adult, he plans to help his father expand the business. He wants to help the restaurant grow and reach its full potential, just like it has done for him.
