In the heart of Los Angeles, the Oaxacan diaspora has built a vibrant community. Part of it is now known as the Oaxacan Corridor, a designated section of Pico Boulevard in Pico-Union.
According to a CHIRLA report released in July, they received 1,677 calls of immigration enforcement activities across Los Angeles County, and Pico/Union was tied for 6th out of the top 10 zip codes with the highest number of immigration enforcement actions reported to the LA Rapid Response Network between June 6 and July 20, 2025.
Betaza Mini Market in the Oaxacan Corridor serves as both a convenience store and a cultural hub. Owned by Sol Wbichh Bdechj, a woman from Oaxaca who has long dreamed of running her own business, explains that the store offers more than just groceries. It represents a living connection to traditions, tastes, and identities carried from southern Mexico to Southern California.
Yet, even as it flourishes as a community space, Betaza Mini Market faces the daunting reality of ICE raids and the ripple effects of immigration enforcement on immigrant-owned businesses.
For Sol, entrepreneurship was never just an economic pursuit; it was a dream nurtured since childhood. “Something I’ve had since I was a child,” she said in Spanish.
Before she had her own store, she worked at a grocery shop and always imagined creating something of her own.
Two years ago, that dream came to life in Los Angeles when she opened Betaza Mini Market, determined to combine convenience store staples with products and traditions from her homeland.
“Supporting Oaxacan artisans and campesinos by selling their goods in Los Angeles allows me to honor my roots while giving back to my community back home,” she said.
“Our bread and butter products are Oaxacan spices, seeds, different breads, and we also sell clothing from Oaxaca,” said Sebastian, a son of the owner who works at the store.
The store has started to become known for its variety of Oaxacan products, all imported from Oaxaca. “But to add the convenience store vibe, we sell those things [deodorant, toothpaste, soap, toiletries] and other produce, and we have a grill outside selling authentic food too,” he added.
Outside, the aroma of grilled meats and tortillas draws in customers, where the grill doubles as a gathering space, serving authentic food that evokes the streets of Oaxaca.
The outside grill food stand is also known as Antojitos Oaxquenos, their sub-section of their store that serves anything from empanadas to menudo to thlayduas and memelitas.
Their once-busy grill, which was open daily, had to cut its service to mornings only." Initially, store hours were reduced, and they were open less than 10 hours a day.”
Although they’re back to their usual hours of 7 a.m. to 1 p.m. and 5 p.m. to 9 p.m., the financial impact rippled through the business. They experienced reduced staff, lost revenue, unsold inventory, and an atmosphere of constant unease. “Quite a few people had to unfortunately stop coming to work,” Sebastian recalls.
Yet, the threat of ICE raids has created a moral and financial crisis for the business, staff, and the surrounding community.
For customers, the fear was just as real. Many avoided the area entirely, leading to empty aisles and quiet days. “Not much foot traffic, kinda dead,” Sebastian said.
Recognizing how disruptive federal immigration enforcement can be to local businesses, Los Angeles County launched the Small Business Resiliency Fund on September 29, 2025, offering up to $5,000 in assistance to small businesses that have lost revenue or staff due to ICE activity.
The fund covers recovery expenses like rent, wages, inventory, and marketing, and is part of the county’s effort to stabilize immigrant-owned enterprises. Soledad admits she didn’t know about it. “If we knew more details, we would be down to do it. We really need it.”
Despite these challenges, Sol remains resilient. Her vision for Betaza Mini Market is to expand, opening a second location and moving into a bigger space with more consistent product offerings. She wants her store to be recognized as a name within the Oaxacan and larger Latine community, a trusted place for authenticity and connection. “Grow and sell more,” she says in Spanish.
Even in the face of fear and uncertainty, Sol keeps her doors open, committed to feeding her neighbors and community, preserving the flavors of home. Her dream of growth, rooted in Oaxaca and nurtured in Los Angeles, continues to guide her path forward.
As Sebastian puts it, “My mom is known in the Oaxacan community, but we want her name with the store to be out there. She deserves it.”,