Viva Mexico - Old Vine

Name: Viva Mexico - Old Vine
Address: 400 Old Vine St, Suite 108, Lexington, KY, 40507, US
Price range: $$

Mexican / Tex-Mex$$

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400 Old Vine St, Suite 108, Lexington, KY 40507
Last verified: November 2026
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Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas · Enchiladas Azteca · Enchiladas Mazatlan.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Signature Burritos · Burrito El Rey.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Signature Fajitas · Shrimp Fajitas.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Mole Azteca.
Milanesa: A thin piece of beef, chicken or another meat breaded and fried until crisp. Milanesa reflects the European breaded-cutlet tradition that spread widely through Latin America. In Mexico it is everyday comfort food, appearing on plates with rice, beans and salad as well as inside tortas. On this menu as: Milanesa de Pollo.
Molcajete: A molcajete is the traditional volcanic-stone mortar used to grind chiles, spices, salsa and guacamole. On restaurant menus, the same word can refer to a dramatic mixed dish served sizzling in a heated molcajete. Depending on the restaurant, it may contain steak, chicken, shrimp, chorizo, cactus, cheese and salsa. One word, two things. Context will make it obvious. On this menu as: Molcajete.

How these dishes compare

Burritostypically $11.50 across 347 menus
Enchiladastypically $13 across 287 menus
Fajitastypically $15.75 across 202 menus
Flantypically $6.99 across 172 menus
Moletypically $16 across 145 menus
Churrostypically $7 across 138 menus
Milanesatypically $15.95 across 56 menus
Molcajetetypically $27.99 across 48 menus

Viva Mexico - Old Vine on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

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Viva Mexico - Old Vine

Menu

Chicken

Enchiladas

Signature Fajitas

Signature Burritos

Desserts

How these dishes compare

Viva Mexico - Old Vine on our other sites

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