Reserva Venezolana
“We have a lot of Latino and Venezuelan clients because of acquaintances and family, but a lot of Americans also come often,” Ricardo said.If you’re looking for new flavors and you’ve grown tired of the same restaurants in Anchorage, there’s a food truck that has found success and the support of those who enjoy its food.
Reserva Venezolana just started in May 2025 during the Spenard Food Truck Carnival and has since moved its operations to the first Friday of each month at the Anchorage Museum. In an interview with the family business, we learn more about how the family has been successful with their specialties and found customers despite having to adapt to competition and harsh weather. The interview with the family was conducted just after they had cooked inside the truck parked at their home, as they had difficulty starting it due to the low winter temperatures. We asked Ricardo, co-founder, why he decided to continue operating through the winter. His response was, “Even though this is our first winter with the truck and it takes a lot of work to maintain operations, we saw that it was still possible to continue with the only business that sells authentic Venezuelan food in Alaska.” Fortunately, their efforts to maintain operations have paid off, attracting new customers from around the world. Interestingly, customers may already have heard of the food truck through social networks such as Facebook and Instagram, where they have uploaded videos showing how they prepare their unique food. For example, there’s a video demonstrating how many toppings they put on super-loaded hot dogs, to the point that you can’t see the sausage afterwards! What motivates this food truck is their pride in their country and their dishes. This is seen in all aspects, from its branding and the several Venezuelan flags on the truck to its t-shirts and menu. With that said, they were quite nice when they gave me two delicious empanadas, a meal that has its own flavor, but with the similarities of American food. In addition to the menu, Ricardo mentioned their other specialties, such as fruit-flavored waters served in summer, the chicha drink, and original Venezuelan sweets. When we asked Ricardo what his main clientele demographic is, he replied, “We have a lot of Latino and Venezuelan customers from acquaintances and family, but a lot of Americans also come often.” I got to see firsthand what he said when an American customer came to his house to pick up his food. Likewise, Ricardo’s phone rang constantly, and they had to work around the truck, unable to move it that day, and only taking orders for pick up. In fact, Reserva Venezolana has had so many customers that it has partnered with DoorDash to serve Anchorage’s diverse population. As of now, the truck operates from 5 to 9 p.m., Friday through Sunday, according to its social media, and is currently parked at 1400 Bliss St., in Anchorage.
|
