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.
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 thePonte la Verde — a tasty avocado margarita.
Mollete (Photo courtesy of Victoria Cocina Mexicana)
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!”
Mural by Jessica Gonzales (Photo courtesy of Victoria Cocina Mexicana)
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.
Tucson Foodie is a locally owned and operated community. Thanks to our partners and members, we are able to offer paywall-free guides and articles. We value your support and invite you to become a Tucson Foodie Insider today.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
