behind the Flavors

About Our Restaurant

About la Victoria

Celebrating Latin Cuisine

At The Core

Welcome to La Victoria! As you walk through our door, you will be transported on a journey through different regions of Mexico without leaving Logan Square.  Our menu is filled with culinary jewels that highlight the passion, inventiveness and heritage found in home kitchens and restaurants throughout Mexico.

The Menu

Our menu will showcase dishes like Tlayudas from Oaxaca, Carnitas from Jalisco and Pescado Tikin Xic from the Yucatan.  The breadth and variety of authentic Mexican cuisine is such that complex moles and sauces are not essential in creating a great dining experience.  Our culinary team is proud to offer a menu that limits the complexity and allows us to offer a very reasonably priced selection of dishes while making our food fresh, flavorful and cooked to perfection.

What sets us apart

The crown jewel of our kitchen is the wood-burning and charcoal grill which plays a significant role in our menu, the tomatoes for our salsas, the dry chiles for our sauces, the steaks, and fish are just a few of the items that make up about  80% of our dishes that either start on or finish on the grill. This gives our dishes a unique smoky flavor and complexity that can’t be replicated with other cooking methods.

About Our Executive Chef

Chef Ryan

Ryan started his career in his childhood best friend’s family restaurant in Bloomington, Illinois called Beningo’s. Starting as a dishwasher and wanting to learn more, He moved to making salads, then pizzas and finally learning the whole kitchen. Ryan found real join in cooking and was influenced by the ownzer of Beningo’s, to go to culinary school and pursue a life in culinary. After being accepted to many schools, Ryan chose Kendall College in Evanston to attend.

While at Kendall, Ryan did his internship at Caliterra at the Wyndham under John Coletta learning how to do work banquets and private events and working the line in the restaurant. After Culinary school, at the age of 22, Ryan opened his first of many restaurants, Simon Lin’s Asian Bistro. After that, he worked at Rhapsody, The Club at Symphony Center, Boka, and opening Landmark. Then, Ryan moved to Louisville to run a café. Where he learned how tough brunch and lunch was before moving on to work at 610 Magnolia under Edward Lee for almost two years as Chef de Cuisine.

Ryan came back to Chicago to work at Topaz Café and then eventually run and open Dolce Café and oversee Amber Café. After leaving Topaz, Ryan went on to work for Restaurants American and opening multiple restaurants for them including Park Tavern and Central Standard. The next few years, he opened restaurants for many groups before landing and opening Hampton Social, The Bassment, and Mahalo. After his time spent with Parker Restaurant Group, Ryan went to work for the famous Lawry’s the Prime Rib and Sidedoor.

After Covid Closed the Restaurant, he went to consult for the next two years before re-uniting with the former General Manager, Carlos Alferez to open La Victoria in Logan Square.

Meet The Team

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