The irresistible smell of grilled meat drew me over. I ate some in a tostada, dressed with fresh homemade salsa and hot sauce. I wanted more of Reyna’s food. I ordered pozole, traditional Mexican soup made with hominy corn and finished with red chile sauce, intending to take it home for lunch. I tried taking just one bite, to see how the chile sauce tasted. It was amazingly good. Before I knew it, I’d powered down every bit of the pozole.
During repeat visits to Ricos Tostaditos, I learned Reyna, 35, her husband Lorenzo DeJesus Flore, 40, and their six children are Triqui, an indigenous people from the mountains of Oaxaca, a southern Mexican state. Triqui, not Spanish, is their primary language.
So how did a family of Triqui end up in Anchorage, Alaska? It started with Lorenzo’s decision to leave his violent region for the United States.
Lorenzo and Reyna told me their story when I was at their house learning how to make Reyna’s Chicken Mole. I wanted a cooking lesson. Lorenzo wanted somebody, anybody, to know what is happening to his friends and family in San Juan Copala.
As for Reyna’s Chicken Mole, like every bite of food that Reyna makes, it’s delicious.
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