![]() ![]() (the first two minutes are all just their department spokesperson talking). For weddings and quinceañeras, they repackage it with a custom label to give as a party favor.” Preservative-free and vegan, La Victoria Taqueria’s orange sauce keeps in the fridge for a month or more, making it easy to elevate eggs, salads, sandwiches, and fish, chicken, and meat dishes with a squeeze of a squirt bottle.The video is from the San Jose Police, and is in many ways slickly produced and highly edited. Nick Barrita explains: “People buy it for gifts, for dinners, for Thanksgiving and Christmas dinner, and just to keep in the fridge. And people do.Įvery month the team makes about 3,000 gallons of orange sauce and sells an average of 15,000 bottles - more during the holiday season. Diners can add small sides of the proprietary sauce to their delivery orders, but word’s long been out that you can also buy it by the bottle. Named for its color and featuring a top-secret combo of dried red chiles, white onions, tomatoes, garlic, oil, tomatoes, and more, La Vic’s version took years to perfect into the creamy, easily pourable, totally celebrated version it is today. Created by Marcelino shortly after opening his original, now-flagship location, it’s an updated take on a thick, spoonable Oaxacan sauce. Grilled and tucked into a fully loaded burrito or two-hander taco, its rich, savory flavor is notable and deeply satisfying.Īnd of course there’s the famed orange sauce. Its 10-ingredient marinade, crafted from a 50-year-old heirloom recipe, includes garlic, tomatoes, vegetables, onion, bay leaves, oregano, and a little beer. One taste of the carne asada - the restaurant’s most popular meat at 7,000 pounds sold per week - and it’s clear the food here is transportive. Headed toward the three-decade mark, La Victoria Taqueria remains a victory. He took the task seriously, leveraging and sometimes evolving heritage recipes, importing all of his spices from Oaxaca - which he still does today - and making almost everything from scratch. Over the years, Marcelino opened additional San Jose locations: Santa Clara Street near San Pedro Square, Fourth and Julian streets, Fourth and Gish streets, and Almaden Expressway - as well as the Hayward destination.įrom the beginning, Marcelino’s goal was to bring the flavors of his upbringing to his community. The humble counter-service restaurant, which still features pretty much the same concise menu as it did when it opened, became an instant classic. But he established himself in the area for 11 years before opening La Victoria Taqueria in a converted Victorian townhouse on downtown San Jose’s East San Carlos Street. In 1977, Marcelino moved to San Jose, California, from Oaxaca, Mexico, with his wife, Antonia, their three children. He took the task seriously, leveraging and sometimes evolving heritage recipes, importing all of his spices from Oaxaca.Įverything at the fast-casual restaurant has distinctive character thanks to founder and proprietor Marcelino Barrita and his family. But with 25 years of success behind this family-owned Mexican boutique chain, La Vic’s secret sauce is much more than its famous sauce.įrom the beginning, Marcelino’s goal was to bring the flavors of his upbringing to his community. ![]() You’ll also see it poised to be squirted into the mouth of one fan with the caption: “Only the best stuff created on this planet.” Indeed the proprietary condiment offered at all five of La Victoria’s San Jose locations and its solo Hayward outpost is justly coveted. La Victoria Taqueria’s “orange sauce” is so popular among Bay Area food lovers that if you Instagram-search #lavicorangesauce, you’ll see it drizzled over endless meatballs, tater tots, and sandwiches.
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