Another way Victor's salsas are showcased is through dishes such as Pescado en Salsa Verde. This was a dish of breaded red snapper with a green sauce (salsa verde) served on the side to put on top of the fish as desired. Like the yellow salsa, this was a highly complex and flavorful salsa (I think it had avocado mixed in) that provided a key component to the meal. Even though I tried some of the spicy yellow salsa on the fish, the green salsa was made especially to go with this dish, as salsas are prepared in high end restaurants in Mexico. Both were good, but the meal would have been worthwhile even if I had only been able to try the green salsa along with the fish.

The fish was extremely fresh and had a lightly cooked batter that made it excellent. I know that other restaurants, such as Hefner Grill (formerly Lakeside Grill and Pearl's) serve similar battered fish, but the one at Victor's seemed much better to me. There are so many seafood dishes on the menu that this seems to be one of Victor's specialties. I should point out, though, that this particular dish was the one recommended by the waitress.

One intresting aspect to this dish (and I assume others) was the vegetable side dishes. In this case the best side dish was fresh Asparagus wrapped in garlic mashed potatoes that were dried to the point that they wrapped the vegetable similar to bread. The Corn with creamed cheese was also quite good, and seemed very unique and inventive.

It may be easy to overlook the Rice, but this was also very high quality similar to rice I would expect to be served in good Mexican restaurants throughout Mexico and the Southwestern United States.

Tostadas de camarón

The Tostadas de Camarón did not make quite as much of an impression on me as the snapper with green salsa, but it was quite good with fresh shrimp, lettuce, and tomatillo. In terms of quality it was another very good dish, cooked the way I would expect in authentic Mexican restaurants. I would say, though, that while fish and shrimp are best close to the coastline, shrimp has never seemed to me to transport as well to Oklahoma as is the case with some of the better fish that is brought in.

Chalupa

The Chalupa is an example of the food I consider to be more Tex-Mex, and the one at Victor's with beans and beef was good in terms of quality but not necessarily in flavor. This was an example of the food I did not find to be worth the higher price that Victor's charges (although generally the prices at Victor's are not an issue with me because of the high quality of the food).

The Tortilla Soup was good quality, but the large amount of green squash included made it rather different than others served in the city. This may mean that it is an authentic version, and I know that true Mexican food has a lot more vegetables than is commonly served in Oklahoma Mexican food. Thus I am not rating this dish or saying that I recommend it or do not recommend it-- this is only a comment that much of the food at Victor's is not like you will usually find in Mexican restaurants.