He recently moved to Chicago from Cincinnati and he’s currently living with three other men, all looking for work in construction. “Colleagues brought me here,” said Roberto Sandoval, 53, when asked how he heard about the hot meals.įor Sandoval, father of five, the hot meals are much needed. Their hot meals – which include rice, beans and food that is occasionally donated from local Pilsen restaurants – provide a little taste of home for many of the Latino men that visit the soup kitchen. With the help of about four volunteers, Zapata has managed to continue serving people during the pandemic through a grab-and-go model. Pius, one of the Food Depository’s longtime partners serving people in need. Since 2006, she’s managed both the food pantry and the soup kitchen at St. She’s spent most of that time serving the Pilsen community. Zapata, 56, is a native of Mexico City but she’s called Chicago home for nearly 30 years. At the time, she would see about 80 people come through the soup kitchen. “The day after I arrived, the first person I met was the parish priest,” Zapata said, recalling her first impression of the place some three decades ago. The smell of fresh tamales, Mexican-style rice and pot of beans wafted through the air in this church basement, which is also shared with the St. She and her fellow volunteers bustled around the tight quarters preparing a hot meal that would later serve about 40 people, primarily men who are either homeless or in between homes.
Leer en Español On a recent Friday morning in Pilsen, Socorro Zapata stirred arroz y frijoles on a stovetop in the kitchen at the St.
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