IN GOOD TASTE: Vicky’s an authentic taste of Michoacán

Plates displaying menudo, chicken and beef quesadillas, grilled onions, Spanish rice and refried beans garnished with salad, sour cream and guacamole are pictured at Vicky’s Mexican Restaurant. (Staff photos by Heather C. Cox)

By HEATHER C. COX
Staff Writer
reporter@sbnewspaper.com 

A beautifully decorated foyer, adorned in vivacious orange walls and a grandiose counter display of wrapped Mexican candies and sparkly jewelry for sale serves as an entry way into the heart of the Paniagua family, who owns Vicky’s Mexican Restaurant in San Benito.

Vicky’s serves authentic Mexican food, seafood and steaks with a certain flare from the Mexican state, Michoacán, from which its owner Vicky hails. “Everywhere, every state in Mexico is different. Michoacán is very bold with its flavors, said Vicky’s son Tony Paniagua, 27, who is co-owner of Vicky’s. “We like to keep the food as authentic as we can.”

Your personal journey into the flavors of the Mexican interior begins with three types of salsa: ranchera, verde, and red sauce made of a tomato, onion and Serrano peppers. “My tía makes the salsas, and my grandpa makes the tortilla chips,” said Tony, co-owner of Vicky’s. “The verde salsa is our hottest salsa, and it is hotter depending on what time of year the jalapeños are harvested,” said a knowledgeable Tony of his family’s recipes, though he admitted he doesn’t do much of the cooking himself.

Whether a hungry patron arrives at Vicky’s for a delectable breakfast, hearty lunch, or mouthwatering dinner, the menudo is a hot commodity. “We sell a lot,” Tony emphasized the word lot “of menudo! No matter what time of day, people love to order it.”

In all honesty, this reviewer hasn’t had too many opportunities to try menudo, but a delightful bowl was brought out from the kitchen, still steaming and garnished with onions, cilantro, lime, and fresh jalapeno. The rich aroma of hominy and Mexican spices flooded the room. After adding a little bit of each garnish, then stirring it gingerly together, it became very obvious why this decadent Mexican soup is so celebrated. ¡Muy rico! For the menudo fan, run. Don’t walk to get your own bowl of this stuff. A starter bowl, a small bowl or a heaping bowl is sure to accommodate any appetite.

For lunch, patrons enjoy the tortilla soup, the fajita nacho plate and the quesadillas to name a few. If you’re someone who prefers their meals on the lighter side, Vicky’s offers salads, such as the beef or chicken fajita salad and the chef salad.

Vicky’s also offers a specially seasoned chicken breast with seasonal veggies or salad and baked potato, with toast, for the one trying to watch their waistline. The restaurant uses only high quality products and meats when preparing their dishes. They utilize cholesterol free oil and take pride in offering foods low in saturated fats.

But where it’s at, at Vicky’s – and it’s been excruciatingly difficult to save this until now, my mouth waters even in its remembrance – is the combination fajita quesadillas, a plate exploding of a granddaddy of a tortilla, stuffed so full of white cheeses and chicken and beef fajita it’s near impossible to wrap your lips around one of three huge hunks. Each bite oozes with the seasoned and juicy flavors of grilled onions and bell peppers which have marinated together. Adding a scoop of ranchero salsa might just send you over the edge of the yumminess cliff.

For a special treat, patrons can request grilled onions on the side. A big whopping mound of caramelized onion is perfect to pair with every bite, or to add to a small green salad which comes on the plate which is topped with a white mound of sour cream and a spread of bright green guacamole. Add Vicky’s Spanish rice and refried beans somewhere in the mix, and you might need an extra belly or a doggy bag to finish it all. One entire chunk of quesadilla was as far as this reviewer’s appetite could make it. Tony laughed, like he’d seen that look of utter contentment in many a patron’s eyes before, and he simply said, “You’re a rookie!” Tony duly noted, “People often say we serve too much food. Well, this is Texas! If you’re gonna do something, do it right,” he added with a sense of pride in another satisfied customer.

If you can’t quite finish your meal, by all means take it to go. However, lunch-goers should be mindful to take leftovers back to the office. When reviewing the photos of my meal, a (nameless) coworker, all but salivating, asked, “Hey, can I have your leftovers?”

“Sorry,” was the answer he received. “But for $10.99, you can get your own.” And that’s exactly what you’ll be saying.

Vicky’s hours of operation are Sunday – Thursday from 6:30 a.m. – 9 p.m. and Friday – Saturday from 6:30 a.m. – 10 p.m. On Friday-Sunday they offer a plate of barbacoa with juevos rancheros, served with their delicious homemade tortillas.

You’ll want to find Vicky’s on Facebook.com/VickysRestaurant.SB for your chance win cool offers like a free botana. Opportunities to win, as well see their daily featured meals, are updated regularly. The restaurant reportedly seats 220 people and is available for all your group or party needs and may offer catering in the near future.

So don’t delay. Head on out to 100 S. Williams Rd. in San Benito or call ahead at (956) 361-0102, and tell them you want to try the quesadillas will rock your world!

Until next time, let’s keep it in good taste.

Editor’s Note: Email restaurant suggestions to editor@sbnewspaper.com or reporter@sbnewspaper.com.

Read this story in the Oct. 10 edition of the San Benito News, or subscribe to our E-Edition by clicking here.