Fresh diced ahi filet marinated in an exotic citrus and salsa blend, tio Andy's secret recipe...Lo Mejor!

A hot flaky pastry stuffed with turkey picadillo, topped with a serrano cream sauce.

Chef martin's fried calamari creation with his own batter especial and spicy aioli dipping sauce.....esta chignon!

Fresh avocados traditionally blended with tomato, onion, cilantro and VMC's house spices...Dulce!

Sauteed onion, red bell peppers, spinach with a blend of cheese, served in a tomato basil flour tortilla, topped with guacamole and sour cream... Tan Rico!

Smoked salmon, tres queso, scallions and sliced tomatoes on a tomato basil flour tortilla con sour crema y guacamole, oy vle... Lo Mejor!.

Tomato basil tortilla chips topped with VMC 's famous jalapeno bean dip, grilled onions, tres quesos, slow baked to perfection. Finished with guacamole.

Think Mexican clam chowder with shrimp and a spicy kick!.

VMC's flavored turkey meatballs in a vegetable soup, a grandma lupe classic.

Mixed baby greens with mama Carmelita's special vinaigrette and orange dressing.

Reclaiming the original with VMC flair.

Martin's masterpiece of romaine lettuce with grilled chicken, avocado, hard-boiled eggs, chopped tomato, scallions, tres quesos, tortilla sprinkles, and his special house dressing served in a tomato basil tostada tortilla.

Sauteed red and yellow peppers, onions, secret spices with your choice of shrimp, steak, or chicken breast.

Number 1 cut ahi tuna seared to order with cilantro serrano salsa corn Arroz Y anillos de cebolla pia (Onion rings!).

Top Sirloin filet marinated and grilled to perfection, sliced and served open-faced on soft corn tortillas topped with salsa, guacamole, scallions, and sour cream.

Shredded chicken breast simmered to perfection in our creamy chocolate serrano mole sauce.

Flash fried ahi filet, served on a soft corn tortilla, topped with salsa fresca, shredded cabbage, sour cream, guacamole, and big daddy's special jalapeno tartar sauce.

Tia Tisha's mouth-watering twist on Mexico's classic green enchilada. A bit on the tangy side cut beautifully with a sour cream topping.

An egg white battered, fire-roasted poblano chile, sauteed and stuffed with a blend of specialty cheese and scallions, slow-baked con serrano salsa Y sour crema ....un platillo sensual!

Fresh sauteed Mexican prawns in a spicy white wine beurre blanc and caper sauce. Served with rice.

Flash fried ahi tuna, calamari, and shrimp in papa charlie's famous beer-batter, served with spicy papas fritas y creamy red cabbage coleslaw.

Marinated and grilled to perfection. Pollo Asado, sliced and served open-faced on corn tortillas topped with salsa, guacamole, scallions, and sour cream.

Filet of salmon perfectly grilled and served on a bed of rice and sauteed baby greens; topped with butter and white wine pico cream sauce.

Half-pound chicken breast topped with VMC pineapple, pico de gallo, making for a great summer flavor explosion in your mouth all year long.

Daily fresh hand-carved pineapple (generous portion for the flacs's).

Eat your heart out.

Sweet.