David Matias of Teresa’s Mosaic Cafe is expanding his family’s reach, bringing new flavors to the north side of Tucson. A little over a couple of weeks ago, Victoria Cocina Mexicana opened at 7090 N. Oracle Rd. #172 — greeting folks with smiling faces and mariachi.

For more than 20 years, Matias worked alongside his parents, Teresa and Alfonso, at Teresa’s Mosaic Cafe, serving both Sonoran and Oaxacan cuisine.

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Back in 2010, the family was even featured on Food Network’s “Throwdown with Bobby Flay” Matias and his mother showcased their popular Huevos Rancheros.

“It’s time to venture out and bring more of my roots to Tucson,” said Matias, a Culinary Institute of America graduate. Victoria Cocina Mexicana is his “translation to bringing more of his Oaxacan dishes forefront and featuring ingredients such as mole, nopales, flor de calabaza, and native chiles to his menu.

Plus, there’s a full bar at the restaurant, featuring a lineup of mezcal and tequila cocktails like the Ponte la Verde — a tasty avocado margarita.

The brand-new concept is located in the space that used to house China Phoenix Restaurant — just a few doors down from Pita Jungle at the La Toscana Village shopping center. Over the past few months, the Matias family has renovated the space, making it one of Tucson’s brightest and most colorful dining rooms.

On the walls, you’ll notice a beautiful mural painted by local artist, Jessica Gonzales. “Photos do no justice for this beautiful completed piece,” Matias added. “You’ll have to come see for yourself!”

Victoria Cocina Mexicana Menus

Breakfast Menu

ENTREES

• Huevos Rancheros con Salsa de Nopalito – Two eggs over corn tortillas, ranchero sauce with nopalito, black beans
• Huevos Guerreros – Eggs over tortillas with spicy sauce, ham, jalapeños
• Huevos a la Mexicana con Calabacitas – Eggs scrambled with zucchini, tomatoes, jalapeños, onions
• Huevos Divorciados – Eggs served with green and red sauces, beans
• Huevos con Chorizo – Scrambled eggs with chorizo, beans
• Huevos con Machaca – Scrambled eggs with shredded beef, served with beans
• Chilaquiles con Huevos – Fried tortillas, salsa, cheese, topped with eggs
• Victoria Frittata – Baked frittata with veggies, salsa, crema
• Omelette de Aguacate – Avocado omelet, cheese, with fresh herbs and tortillas

BURROS

• Chorizo con Huevos – Eggs with chorizo wrapped in a flour tortilla
• Huevos con Machaca – Shredded beef with eggs wrapped in a flour tortilla

KIDS MENU

• Two Pancakes
• Fruity Pebbles French Toast
• Two Eggs and Beans

BEBIDAS

• Café de Olla
• Chocolate Oaxaqueño

Lunch & Dinner Menu

APPETIZERS

• Dragonfruit Shrimp Ceviche – Coconut-guajillo marinated tiger shrimp, served with fresh lime and dragonfruit
• Tlayuda Oaxaqueña – Giant tostada with asiento, smothered in Oaxaca queso blanco, refried beans, lettuce, tomato, avocado, Tasajo (thin slices of beef), or Al Pastor (marinated pork)
• Guacamole Macho – Guacamole with onions, tomato, and cilantro.
• Queso Fundido – Melted Oaxaca cheese, chorizo, roasted corn, roasted tomatillo salsa.
• Molotes – Fried masa filled with house-made chorizo and potato, served over refried black beans, topped with queso fresco and guacamole

SOUPS

• Chef’s Chicken Tortilla Soup – Charred queso fresco and tortilla topped with fried tortillas.
• Damian’s Flor De Calabaza Soup – Seasonal roasted squash blossom topped with sour cream and chorizo
• Cocido De Res – Traditional Mexican short rib and vegetable soup
• Pozzole Rojo de Puerco – Red pozole made with pork and hominy
• Albondigas – Mexican meatball soup made with beef and rice meatballs

ENTREES

• Pollo en Mole Negro – Oaxaca chicken served with traditional mole negro, rice, and beans
• Costillas Entomatadas – Pork ribs with black bean and tomato salsa, served with arroz blanco and corn tortillas
• Puerco en Chile Verde – Tender pork simmered in green chiles, served with tortillas
• Carne con Chile Rojo – Beef simmered in red chiles, served with black beans and tortillas
• Chile en Nogada Oaxaqueño – A classic dish from Oaxaca: Poblano chiles stuffed with shredded pork, topped with pomegranate seeds and walnut sauce
• Chile Relleno Oaxaqueño o Pollo – chicken relleno
• New York Steak – Served with a choice of sides
• Red Snapper – Pan-seared fish, served with a house-made sauce, calabacitas, and rice
• Pezcado Europa – Filleted snapper topped with sautéed peppers, tomatoes, and olives

TACOS

• Quesabirria con Consome – three cheese tacos with birria and broth
• Tacos Estilo Suaves (Soft) – Tacos with a choice of:
  • Machaca
  • Chicken
  • Carne Asada

BURROS

• Carne con Chile Rojo
• Puerco con Chile Verde
• Machaca
• Pollo
• Carne Asada
• Vegetariano – Black beans, calabacitas, avocado

The new restaurant is open for breakfast, lunch, and dinner from 8 a.m. – 8 p.m. on Tuesday – Sunday (closed on Monday).

Victoria Cocina Mexicana is located at 7090 N. Oracle Rd. #172. For more information, follow Victoria Cocina Mexicana on Instagram.

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