Everyday Fare

I have long hoped for reviews of common food in the magazine, and now--finally--a return to workingman’s fare appears (“Wholly Mole Oaxacan,� by S. Irene Virbila, SoCal Style, Nov. 9).

Yes, I do occasionally go to the finer establishments of our city, but the places I frequent most are those such as Guelaguetza. Authentic Oaxacan food covered to such precision and affection--kudos to Virbila for a long-overdue return to form.

We need the reflection of our city’s ethnic diversity in all aspects of journalism.

More, please!

Sal Sanchez

Pico Rivera