La Victoria is a small place that looks like it was once a drive-in burger joint. However when you get inside it’s light and airy with a number of stools at a counter and a half dozen large bare wood tables. Many windows let in lots of natural light, which matters as they are only open for breakfast and lunch. Service is friendly and helpful. For example, when I was there for lunch the waitress suggested we order the half size rather than the whole one because it’d be too much, and she was right. Food is not your standard Tex-Mex and chips are not automatically on the table, but they are on the menu if you want some. The spiciness of the sauce varies but they also have an un-spicy variety that is available upon request. There is a quality to their food that I find appealing, it’s simple but honest and the owner is often in the kitchen cooking when she’s not out on a catering job.
For breakfast the Migas (chilaquiles) with tortilla strips, eggs, pico de gallo, topped with salsa, cheese and beef strips is my favorite. It really ramps it up to add a good splash of their hot sauce too. The beef strips give it a savoriness and good chew to the dish. All the ingredients are tossed together for a good combination of flavors and textures.
They also serve large cups of hot, fairly strong coffee.
At lunch, as stated earlier, there are no chips served but Torta Cubana which comes in half and full size, has chips to accompany the half order. The sandwich is on grilled Telera bread with grilled chicken, roasted turkey, baked ham, lettuce, pico de gallo, jalapeños, beans, cheese, avocado and a light mayo. The half order is plenty as the sandwich is packed with ingredients. It is a tasty mixture of things on fresh, lightly toasted bun. It was quite good.
Even better was the Zincro, which is a quesadilla stuffed with cheese, choice of meat and topped with lettuce, pico de gallo, sour cream and avocado. It also comes in a full and half size portion. Again half size is plenty. I preferred the way the melted cheese in the tortilla blended with all the other ingredients. The sour cream and avocado almost make a sauce for the quesadilla part.
The waitress came out while eating and said they’d just finished making tamales and did we want to add one. Of course we did. It was stuffed with tender shredded meat but the masa outer part was the star here. I didn’t care so much for the filling as I did the tender corn coating.
One dessert is on the menu, a chocolate chunk cookie, offered with or without Texas pecans. The pecans rise to the top of the good sized cookie and get nicely browned which really brings out their taste. The chocolate is in chunks rather than the bag chip variety. They are all individually wrapped which keeps them fresh with a nice crisp edge and slightly chewy center.