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 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.
Article written by:
Matt Sterner
More about MattAt 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.
