- I am enjoying the sights, sounds, and tastes
here at the Z?calo Food Park.
[energetic instrumental]
Before digging in, I sat down to chat
with co-owner Jesus Gonzalez
to learn more about how the idea of this food park
was cooked up.
- Jesus Gonzalez: I decided to start a little food business
out of a food truck.
And through that first year of being open,
I started to meet other food entrepreneurs in our city.
[clapping high five]
And I realized there is a vibrant community,
but we just don't have this location, this plaza
where we can all come together and grow.
- Angela: That seed of an idea grew into a thriving business,
uplifting food entrepreneurs while building community
in this historic neighborhood.
- We're in Walker's Point, which is--
To me, it's almost like the Ellis Island of Milwaukee
because there's been so many immigrant groups
that have come through this neighborhood.
Most recently, we've had an influx of Hispanics
come into this neighborhood, Latinos.
- So, can you tell us about that incubator space model
that you all use?
- Nowadays, if you wanna start a restaurant
or a food concept,
you're looking almost at about half a million
to a million of investment to go that route,
but if we can provide someone a food truck,
they can start their business for about
anywhere from $20,000 to $40,000.
- Big difference. - Big difference, right?
So, it just, it opens up the playing field.
- So, that increases access, like you said, to ownership,
having your own. - Absolutely.
- So, is that reflected, that spirit,
in the diversity of the participants you have
within this food truck park?
- Definitely; I mean, we have such an array
of diverse offerings.
It's the fabric that makes this country, right?
I mean, this is Milwaukee.
When you come to the Z?calo,
you see the different faces that makes Milwaukee "Milwaukee."
- Woman: ?[Inaudible], por favor?
- Angela: It was time to celebrate
the different flavors of Milwaukee.
- We're here for a pickup.
- Angela: Starting off with... pizza.
- Nice and crispy. - Angela: Mm-hmm.
- Great mushrooms.
It's awesome! - This is really good.
- The arroz con gandules, which is very traditional,
the pernil, and then, the tostones. - Mmm!
So, do you eat everything together or...
Is that the intention?
- Listen, it's all fair game. [Angela laughing]
- I just wanna say compliments to the chef.
- This is our Sandu, our incubator for the year.
- Oh, really? Very nice.
- Let's take the first bite
- It's delicious without being, like,
overpowering with the spiciness level.
Very, very good.
- Ernesto: I can eat this all day. - Mm-hmm!
Okay, so we have some delicious- looking Mexican street corn.
- Mexican street corn, yes.
This was actually prepared by my mom. - Aw!
Mm, this is good.
Shout out to your mom.
Very, very good.
Thank you for the introduction to all the amazing foods
you all have here at Z?calo. - Thank you!
I'm glad you came by,
met all these cool food entrepreneurs,
and hopefully, you come back soon.
- Absolutely, definitely coming back.
- Cool, awesome. - Thanks.