Taqueria el Amigo serves up authenticity and friendly service

Tucked on Willow Street is an unassuming city staple that is a popular spot for Mexican food in Waltham. Named one of Yelp’s top places to eat in the U.S. in 2023 and Massachusetts’ best hole-in-the-wall restaurant by Food Republic, Taqueria el Amigo is run by the four Timoteo brothers — Omar, Julio, Jhonathan and Carlos — who pride themselves on bringing authentic Mexican flavors to the city.

Originally owned by the Sandoval family, Taqueria el Amigo has found a home in Waltham for more than 20 years. The Sandovals asked the Timoteos to take over the Waltham location in 2021 and have since opened other Taqueria el Amigo locations in Leominster and Clinton. 

Omar, the oldest Timoteo brother, said the Sandovals’ biggest hope for the takeover was that everything about the restaurant’s operations, which had seen enduring success in Waltham since its opening, “continued the way it was.” 

To the Timoteos, it felt like big shoes to fill. 

But the Timoteos have shown they were up to the challenge: With an average rating of 4.6 stars from 899 reviews, Taqueria el Amigo has proven why it deserves to be on Yelp’s list of top places to eat. 

Reviewers frequently comment on the friendly service, reasonable prices and consistent quality of the food over the years. But perhaps the reason that people consistently flock to the restaurant — sometimes from places as far as Connecticut — is because of the authenticity of the flavors.

Culinary heritage and culture

The Timoteos bring robust backgrounds in the food services industry, experiences that have served them well in this venture. Julio worked at Cafe Luigi’s, an Italian restaurant in Bedford that closed in 2015, and Fiorella’s in Belmont. Carlos worked for the Sandovals as a server at Taqueria el Amigo before the brothers came to own it. Omar also had worked various food service roles, before pivoting to a manufacturing job with Thermo-Fisher. 

Omar reflected that while he was “a little nervous” about owning a restaurant and not merely working in one, he knew he “had [his] brothers’ back” and they his, which made for a relatively smooth transition. He said the toughest decision was stepping away from the Thermo-Fisher job, which had provided him with security for a number of years, for something a little less predictable.

Sharing parts of their culinary heritage and culture through serving authentic Mexican food is something the Timoteos have committed themselves to, saying it stems from an upbringing that centers food as a way to build community.

Raised in Tijuana, Mexico, Omar recalled the brothers’ mother and grandmother cooking for the family every day. His father’s family also owned three restaurants in the southwestern state of Michoacán, which they often visited for family vacations. Omar said he became familiar with various dishes as well as the region’s food and culture.

When he was 18, Omar moved to the United States, following in the footsteps of his father and uncles. One of the hardest things to leave behind was the food. “There were so few places [in the Boston area] that were authentic,” Omar said. 

In many ways, owning Taqueria el Amigo is a full circle moment for Omar. When he first moved to the U.S., the dearth of authentic Mexican options often sent him traveling all around the area. Taqueria el Amigo eventually entered his rotation and found a permanent spot there.

Family-owned vibe 

Taqueria el Amigo’s commitment to serving authentic flavors and experiences is evident. On a recent Friday afternoon the restaurant was filled with customers hoping to beat the dinner rush. Lively music played throughout the small building, while front-of-house team members took orders and cooks prepared food that immediately enticed customers with its smell.

The no-frills, homey feel of the restaurant also features decorations like sombreros, Dia de Muertos dolls and the celebratory plaque from Yelp housed in a pink and blue frame. A mannequin bears a sign that reads “Please wait to be seated.” While most people visit the restaurant for takeout, there are a few tables in the restaurant’s small dining area that seats around 20 people. 

Omar’s mother has taken up the role of decorating the restaurant. Omar shared that she often spends all Sundays when the restaurant is closed decorating, changing it up based on the seasons and holidays — though Omar noted that she always includes “something Mexican.”

As a family-run venture, Omar suggested that the secret to their small joint’s success is the relationship the brothers have with each other and their staff. The Timoteos pride themselves on working together and communicating openly to resolve any conflicts and can “always trust that [they] will always be there for each other, for the restaurant, for the employees.”

Omar shared that they have plans to expand but are also hesitant about “making something that isn’t the same” and jeopardizing what has been built over many years. Keeping the family-owned vibe of the restaurant is deeply important to the Timoteos. Still, they have plans for establishing a food truck, with the desire to “bring the taste to different places.”

As the Timoteos continue to share a glimpse of their culinary heritage with the Waltham community, they expressed gratitude for the ongoing support.

“I think we’re doing something good,” Omar said. “That’s something we’re proud of on the staff and team, and we’re thankful for the customers.”