The daily changing menu items are unusual and ready to be microwaved, the traditional cooking method of the post-Columbian (City) peoples.
This ain't Tex-Mex. Her food's got more color, bananas, and the beans are the black tropical kind. There is the whole roast chicken adobo; or chicken tamales with with Oaxacan molé or cheese/jalapeno. There are meat-and-bean burritos; rice, black beans and spicy collard greens; or caramelized beef with red mole; caremelized plantains; and cotija and salsa negra, a Veracruz-style mixture of chipotle peppers and garlic.
She's famous for empanadas are filled with cinnamon-scented beef and raisins.
It's a feast with dishes and ingredients that cross a lot of borders.
But here's what owner Naomi Smith had to say to the Times.
It may be too late for some. Chef Naomi Andrade Smith isn't sure her Columbia City takeout and catering business, Villa Victoria, will last through the fall. This is partly due to a challenging location off the main drag, she says. But she noticed the stream of customers buying tamales, whole roast chicken adobo and burritos slowed to a trickle this summer.
"I think it's the economy. It's nuts. I think people are all on tenterhooks waiting to see what happens with the election."