Work on Zócalo, Milwaukee’s first food truck park, is well underway at 636 S. 6th St. in Walker’s Point. In fact, the park has set its sights on an opening in June.
Zócalo is a partnership between Jesús González, owner of Mazorca Tacos Food Truck, and Sean Phelan, President of Phelan Development.
Together, the partners have envisioned not only a community gathering place, but also a venue that encourages, nurtures and jump starts the innovation of local food entrepreneurs, giving them a venue through which to establish their culinary concepts.
With this mission in mind, Zócalo will feature four resident food trucks, one rotating food truck concept and an incubator concept, which will receive an equipped food trailer and mentorship from proven food entrepreneurs.
The goal, says González is to cultivate an ecosystem at the park which fosters leadership in the culinary, art and music community while building connections between food entrepreneurs and food enthusiasts.
Among the food concepts which will have residency at the park are
- Bowl Cut: a concept focusing on Asian rice bowls
- Fontelle’s: a burger concept from the creators of Freshfin Poke
- Mazorca Tacos: González's established taco concept
- Scratch Ice Cream: small batch ice cream
Meanwhile, the incubator concept for 2019 will be Ruby’s Bagels, a scratch-made bagel concept from entrepreneur Daniela Varela.
Zócalo will also feature an onsite tavern concept, which will feature a curated craft cocktail program and a beer selection, both of which will be crafted to pair with the food offerings at the park.
The food park will also be the site of a variety of events, including pop-ups, throughout the summer and fall. Both indoor and outdoor seating, as well as onsite parking, will be available.
Anticipatory diners can follow Zócalo on both Instagram and Facebook.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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