47TH ST. BISTRO
Carlos Hernandez and Salvador Cervantes — known to their community as Chef Los and Chef Sal — are the creative force behind 47th Street Bistro, a chef-driven food truck and culinary brand rooted in Chicago’s historic Back of the Yards.
Though both studied architecture at UIC, it was in the kitchen, not the studio, where they found their true calling. In 2020, when the pandemic shut down restaurants across the city, Carlos and Salvador turned a home kitchen into a community lifeline. What started as small pickup orders quickly grew into a movement — fueled by survival, flavor, and an unwavering love for feeding the block.
Today, 47th Street Bistro serves up bold, elevated takes on Chicago street food classics — from smash burgers and grilled chicken sandwiches to steak fries, seasonal specials, and creative catering experiences. But beyond the menu, their mission runs deeper: they serve the overlooked, uplift local culture creators, and invest in the next generation through mentorship, youth employment, and culinary education.
Their story is one of hustle, heritage, and home. Since launching their truck in 2021, they’ve headlined some of Chicago’s biggest festivals, collaborated with powerhouse brands like Mi Costeñita, and consulted for neighborhood businesses — all while staying true to the flavors and values that raised them.
At 47th Street Bistro, it’s not about gimmicks or trends — it’s about real food with real meaning. Every plate is seasoned with grit, plated with love, and served with that unmistakable Chicago edge.
CHEF ANGELA
Born in Bogotá, Colombia, Angela Salamanca is a Raleigh-based restaurateur, creative, and community leader whose work bridges culture, cuisine, and advocacy. After earning her degree in Studio Art and Art History from UNC Chapel Hill, Angela brought her artistic vision into the kitchen. In 2007, she opened Centro, now one of Raleigh’s most beloved Mexican restaurants and a vibrant hub for art, music, and cultural connection.
Her passion for authenticity and innovation continued with Gallo Pelón Mezcaleria, the Southeast’s first mezcal bar, launched in 2015 in partnership with Marshal Davis. She later expanded her culinary footprint with Ex-Voto Cocina Nixtamal, Patty Boy, and Mala Pata Molino & Cocina — each concept rooted in heritage and elevated through creativity.
Beyond her restaurants, Angela uses food as a platform for community. She co-founded the Day of the Dead 5K, which has raised over $170,000 for The Boys and Girls Club, and helped launch Día de Oakwood, a public celebration that honors life, memory, and Mexican tradition through art and education.
Through her work, Angela continues to redefine what it means to build community through cuisine — blending heritage, innovation, and heart in every project she touches.
