- I am enjoying the sights, sounds, and tastes here at the Zócalo 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 Zócalo, 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 Zócalo.

- 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.