The Victoria Restaurant

Traditional chicken soup simmered with sliced carrots, zucchini, squash, diced potatoes, served with a side of Spanish rice.

Create your own tejano enchiladas- chicken, beef and cheese and your choice of salsa served with Spanish rice and refried pinto beans.

Fajitas grilled with sauteed zucchini, squash, onions and bell peppers served with a side of lettuce, pico de gallo, shredded cheese, guacamole, sour cream, rice and charro beans.

The perfect pairing as a dip or topping, melted queso pairs well with all of our entrées.

Three taco shells filled with ground beef topped off with iceberg lettuce, diced tomatoes, shredded cheese and sour cream served with Spanish rice and refried pinto beans.

Traditional botana served with lettuce, diced tomatoes, sour cream, guacamole and pico de gallo.

Fried-dough pastries filled with caramel and sprinkled with cinnamon sugar.

Individually prepared bean and cheese nachos topped with fajita beef or chicken fajita. Served with a scoop of guacamole, sour cream and pickled jalapenos.

Vegetarian. From the aztec’s table to yours, fresh avocados’ mixed with dices tomatoes, fresh jalapenos, onions just the right touch for your entire party to enjoy.

Chicken and beef fajita, sausage and jumbo shrimp with sauteed zucchini, squash, bell peppers and onions served with a side of lettuce, pico de gallo, shredded cheese, guacamole, sour cream, rice and charro beans.

Individually prepared bean and cheese nachos topped with fajita beef or chicken fajita. Served with a scoop of guacamole, sour cream and pickled jalapenos.

Traditional botana served with lettuce, diced tomatoes, sour cream, guacamole and pico de gallo.

Vegetarian. From the aztec’s table to yours, fresh avocados’ mixed with dices tomatoes, fresh jalapenos, onions just the right touch for your entire party to enjoy.

The perfect pairing as a dip or topping, melted queso pairs well with all of our entrées.

Queso dip topped with guacamole, ground beef, pico de gallo and sour cream.

The perfect pairing as a dip or topping, melted queso pairs well with all of our entrées.

Individually prepared refried beans and mixed cheese served with sour cream and pickled jalapenos.

Traditional chicken soup simmered with sliced carrots, zucchini, squash, diced potatoes, served with a side of Spanish rice.

Chef francis favorite. Chicken broth soup simmered with shredded chicken, carrots, mushrooms, zucchini and squash served with a side of diced avocado, jack cheese and iceberg lettuce.

Vegetarian. Fresh strawberries, honey roasted almonds and walnuts served on a bed of spinach, romaine lettuce and spring mix topped with a homemade honey vinaigrette dressing.

Grilled or boiled chicken, diced avocado, pico de gallo, black beans and corn tossed in ranch and served on a bed of iceberg, romaine and spring mix lettuce.

Grilled chicken, sauteed bell peppers, zucchini, squash onions, mushrooms, served on a bed of iceberg and spring mix lettuce.

Turkey, jack cheese and lettuce dressed with Italian wrapped in a spinach tortilla.

As one of the most traditional entrées in all of Mexico, we bring to you our made from scratch spiced salsa made with over 20 ingredients including red chili pepper and chocolate, served over chicken with a side of Spanish rice.

Chef francis favorite. Roasted poblano pepper stuffed with shredded chicken, cheese or ground beef topped with salsa, served with Spanish rice and black beans.

Diced beef stew simmered in roasted peppers served with Spanish rice and refried beans.

Three fried taco rolls filled with pulled chicken and jack cheese, topped with shredded lettuce, spicy avocado sauce and cheese served with Spanish rice and black beans.

Shredded brisket steamed with a touch of pasilla pepper, served with Spanish rice and refried beans.

Diced pork slowly cooked in red adobo pepper sauce served with Spanish rice and refried beans.

Vegetarian. Three queso fresco enchiladas topped with your choice of either red sauce or tomatillo sauce served with Spanish rice and refried beans scoop sour cream.

Three soft brisket tacos filled with poblano pepper slices served with Spanish rice and black beans.

Fajitas grilled with sauteed zucchini, squash, onions and bell peppers served with a side of lettuce, pico de gallo, shredded cheese, guacamole, sour cream, rice and charro beans.

Chicken and beef fajita, sausage and jumbo shrimp with sauteed zucchini, squash, bell peppers and onions served with a side of lettuce, pico de gallo, shredded cheese, guacamole, sour cream, rice and charro beans.

Create your own tejano enchiladas- chicken, beef and cheese and your choice of salsa served with Spanish rice and refried pinto beans.

Chicken and beef fajita, sausage and jumbo shrimp with sauteed zucchini, squash, bell peppers and onions served with a side of lettuce, pico de gallo, shredded cheese, guacamole, sour cream, rice and charro beans.

Three taco shells filled with ground beef topped off with iceberg lettuce, diced tomatoes, shredded cheese and sour cream served with Spanish rice and refried pinto beans.

Melted queso enchilada topped with tomatillo sauce, shredded chicken enchilada topped with sour cream sauce and ground beef enchilada topped with red sauce served with Spanish rice and black beans.

Two beef or chicken fajita soft tacos with grilled onions and bell peppers topped with lettuce, tomatoes, pico de gallo, guacamole, shredded cheese and sour cream served with Spanish rice and black beans.

Fried flour burrito stuffed with either ground beef of shredded chicken, cheese sauce, refried beans served with a side of Spanish rice and refried beans.

Three homemade pork tamales unwrapped to be topped off with chili con carne served with Spanish rice and refried pinto beans.

Chef francis favorite. Grilled chicken breast topped with melted jack cheese, spinach and mushrooms, served with three jumbo shrimp covered in francis sauce and side of white rice and a house salad.

Grilled chicken topped with bell peppers, onions and mushrooms smothered in our special francis sauce, served with white rice and a house salad.

8 oz. ribeye steak served with three jumbo shrimp wrapped in bacon and covered in francis sauce alongside a side of white rice and house salad.

Chef francis favorite. Grilled chicken breast layered with poblano cream sauce, served with a side of white rice, sauteed vegetables and a house salad.

8 oz. ribeye steak served with sauteed vegetables and black beans, white rice and a house salad topped with avocado slices.

Battered chicken topped with mushrooms sauteed in a splash of lemon wine sauce served with white rice and garlic bread.

Traditional Mexican cocktail sauce prepared with pico de gallo and avocado served with chilled shrimp.

Seafood mix stewed in chipotle broth alongside zucchini, squash, potatoes and carrots served with rice and garlic bread.

Shrimp stewed in chipotle broth alongside zucchini, squash, potatoes and carrots served with rice and garlic bread.

Seven jumbo shrimp sauteed in garlic sauce served with white rice, house salad, sliced avocado and garlic bread.

Two enchiladas topped with tomatillo salsa served with white rice and black beans.

Tilapia stewed in chipotle broth alongside zucchini, squash, potatoes and carrots served with rice and garlic bread.

Seven jumbo shrimp sauteed in roasted red chipotle pepper salad served with white rice, house salad and sliced avocado.

Sauteed tilapia prepared with a splash of lemon and white wine served with Spanish rice, garlic bread and house salad.

Grilled tilapia topped with our ranchero sauce served with Spanish rice, garlic bread and house salad.

Juicy 8 oz. cut beef patty grilled to your taste and served on a warm, toasted bun topped with cheese, bacon, lettuce, tomatoes and avocado served with French fries.

Fajita beef, chicken or barbacoa tacos served like they are on the streets of Mexico topped with cilantro and onion.

Fajita beef or chicken soft taco topped with lettuce, diced tomatoes, mixed cheese and sour cream.

Fried-dough pastries filled with caramel and sprinkled with cinnamon sugar.

Flat bread deep fried and topped with cinnamon sugar.

Fried-dough pastries filled with caramel and sprinkled with cinnamon sugar.