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Zócalo Food Park, 636 S. 6th St., will officially launch their first full summer season beginning Friday, May 1.
The new season will showcase six resident food entrepreneurs and food trucks featuring a variety of take-out options from tacos and bagels to burgers, arepas, ice cream and more.
Returning vendors will include Mazorca Tacos, Fontelle’s Eatery, Ruby’s Bagels,
and Scratch Ice Cream, along with new vendors including Anytime Arepa and Foxfire.
Anytime Arepa, operated by Leo and Maria Farfan, will be featured as part of the Zócalo incubator program. They will feature traditional Venezuelan arepas with a variety of fillings.
Meanwhile, the Foxfire Food Truck, operated by Bryan Phillips and Maggie Reid, will offer a variety of sandwiches and sides, including their hot chicken sandwich and brussels sprouts.
Under the current circumstances, additional safety measures have been put in place. All food entrepreneurs will offer carry-out exclusively while the Safer At Home mandate is in effect. Contactless, cashless payment options – including CashDrop – are in place to ensure safe transactions at the Park.
Customers are encouraged to place their orders and wait inside their vehicles for their orders to be ready. The Park offers clearly marked six-foot spacing for order pick-up and have implemented a daily wellness checklist for all food entrepreneurs and Zócalostaff.
Beginning May 1, carry-out hours are Monday through Thursday from 11 a.m. to 2 p.m. and 5 to 8 p.m., Friday and Saturday from 11 a.m. to 8 p.m. and Sunday from 11 a.m. to 7 p.m.
Specific days of operation for participating trucks include:
- Mazorca Tacos: Monday-Sunday
- Fontelles’s Eatery: Tuesday-Saturday
- Anytime Arepa: Wednesday-Sunday
- Foxfire Food Truck: Tuesday-Saturday
- Scratch Ice Cream: Wednesday through Sunday from 5 to 8pm only
- Ruby’s Bagels: Friday through Sunday from 7:30 to 11:30 a.m. only
- Zócalo Tavern: Thursday through Saturday from 5 to 9 p.m. only
Follow Zócalo on Instagram and Facebook for future updates and hours.
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.
