Celebrating the immigrants who strengthen our communities
When we launched Frontline Foods as a way to provide meals to frontline workers in the face of the COVID-19 pandemic, we didn’t expect how many local restaurants offering cuisines from around the world would quickly become part of our effort. More than 1,200 restaurants have partnered with us in less than 100 days and many of their owners are immigrants who have been deeply motivated by the opportunity to give back to the communities that have given them so much.
Examples include Minneapolis’s Afro Deli, which has served meals to healthcare workers and, most recently, to residents who have volunteered to clean and rebuild neighborhoods; Z Zoul Cafe, the only Sudanese restaurant in the San Francisco Bay Area, which has provided meals to healthcare workers, firefighters, EMTs, and others; and Chicago’s Carnitas Uruapan, which has prioritized plates for hospital staff in predominantly Black and Latinx neighborhoods.
In honor of Immigrant Heritage Month and to show gratitude for the millions of individuals with immigrant backgrounds who are working tirelessly during this pandemic to keep our communities strong and spirits high, we’re partnering with the I Stand With Immigrants initiative to share stories of Frontline Foods’ immigrant-owned restaurant partners.
The initiative, powered by FWD.us, has also donated $15,000 to Frontline Foods (read the press release here. Below, you can find a sampling of these compelling stories. Also, follow @IAmAnImmigrant and @FrontlineFoods on Instagram, Facebook, and Twitter to share the love.
“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all of those things when we eat well.”
— Michael Pollan, New York Times best-selling author
Afro Deli | Twin Cities, Minnesota
Abdirahman Kahin came to the United States from Djibouti and opened his restaurant, Afro Deli, in 2010 to share the flavors of East Africa with Minnesotans. Social responsibility and giving back have always been a part of his mission, and in the last few months, Afro Deli has delivered hundreds of meals to vulnerable populations and, most recently, served healthcare workers and residents who have volunteered to clean and rebuild their neighborhoods.
Kong Pocha | Baltimore, Maryland
Dae Han Wi came to the United States in 2002 as a DREAMer aspiring to work in the tech sector. He and his wife Sobin, who emigrated in 2013, worked in restaurants in college and enjoyed cooking so much that they shifted their career paths and opened a Korean-style pub near several prominent medical and college campuses. As such, it has become a home away from home for students and late-night shift workers, some of whom have benefitted from meals provided by Frontline Foods.
Nue | Seattle, Washington
Uyen Nguyen is a first generation immigrant and refugee who came to the United States as an 11-year-old unaccompanied minor. Despite many adversities, she earned several advanced degrees and built a successful small business, Nue, which specializes in global street food. Along the way, she’s done whatever she can to ensure our country is a welcoming place for immigrants and a nurturing home for all who reside here.
Juicy! Halal with Heart | New Jersey (multiple locations)
Jaffar Wahdat was born in war-torn Afghanistan in 1979 and emigrated to the United States with his family in 1980 with the hope of a better life. In 2011, Juicy! opened and Jaffar has focused on making a positive impact everywhere he can, including partnering with Frontline Foods to help feed hundreds of New Jersey’s healthcare workers during the pandemic.
Porteñas | New York City
Carmen Ferreyra, Gretel Pellegrini, and Chef Fernanda Tabares opened Porteñas in 2019 to bring the Argentine culture of friendship to the United States. Hailing from Buenos Aires, the trio has made it their mission to support queer immigrants and evangelize the superfood yerba mate at their Williamsburg outpost. They say their partnership with Frontline Foods has been a lifeline for their business and allowed them to rehire their staff after retrofitting their kitchen to serve frontline workers.
Zen Yai | New York City
Pei Wei And Bryan Chunton opened Zen Yai noodle bar in Williamsburg shortly before the COVID-19 crisis and after their original location in Sunnyside, Queens burned down. Through their work with Frontline Foods, they hired back five workers and have sustained their restaurant by providing meals for frontline heroes citywide. Pei Wei and Bryan have an eye for small, impactful details like packing dishes with ginger and turmeric to help support customers’ immune systems.
Reem’s | San Francisco, California
Inspired to create home and community in the United States, Palestinian-Syrian chef Reem Assil built her bakery in Oakland, California on the core values of sustainability, community building and social justice. Her work with Frontline Foods has been a bright spot during dark times. “As a woman of color and child of immigrants, this partnership has been meaningful and humbling. This collaboration has been an opportunity to enact the virtue of Arab hospitality that inspired me in that bakery back in 2010,” she said.
Z Zoul Cafe | San Francisco, California
In 2016, Aref and Dalia Elgaali moved from Sudan to San Francisco with their four children, quickly realized the city was devoid of authentic Sudanese cuisine and set out to bring the taste of their homeland to the Bay Area. Guided by family recipes passed down for generations, Aref recreates soups, salads and entrees while Dalia takes care of the sweeter side: baklava, basbousa and dalia rice pudding. ZZ Zoul has worked with Frontline Foods on a number of occasions including special deliveries to fire stations on International Firefighters Day.
Chalos | San Francisco, California
Founded by Argentinian immigrant Gonzalo and San Francisco native Annie, Chalos is a welcoming neighborhood cafe that has added empanadas and churros to San Francisco’s already vibrant and diverse food scene. Gonzalo and Annie say that partnering with Frontline Foods has had a huge impact on their business and morale during the pandemic. They’re proud to share a piece of Argentinian culture and history through the meals they serve to frontline workers.
LaLe | San Francisco, California
Turkish for “tulip,” Lale is owned by Suzan Helvaci Sarikurt, who considers her restaurant an extension of her home. She draws from her Turkish heritage to create unique Mediterranean dishes with American twists. Suzan’s partnership with Frontline Foods allows her to continue to feed the community in spite of the pandemic. Suzan says her ability to provide nutritious, fresh food to those has motivated and inspired her during this difficult time.
Perbacco | San Francisco, California
Perbacco’s chef Staffan Terje moved from Stockholm, Sweden to Sarasota, Florida to the West Coast, where he now crafts authentic Italian food for the Bay Area. Terje didn’t hesitate to help local healthcare workers during the pandemic with Frontline Foods, personally delivering duck breast with mole and rice to Zuckerberg San Francisco General Hospital. “Having income from Frontline Foods and being able to help is tremendous for us,” he told CBS SF Bay Area.
Sabor Latin Street Grill & Three Amigos | Charlotte, North Carolina
Born in New York and raised in the Dominican Republic, Dalton Espaillat moved to Charlotte, North Carolina when he was 15 and is now the CEO of Raydal Hospitality, home to 12 Sabor Latin Street Grill locations and Three Amigos Mexican Grill & Cantina. His Dominican-born sister, Dairelyn Glunt, co-owns Salud Cerveceria and Salud Beer Shop in NoDa. Together, these two bring the flavors of El Salvador, Dominican Republic, Venezuela, Mexico, and Colombia to North Carolina. Working with Frontline Foods has allowed them to pay employees who would otherwise be struggling.
Roots Bistro & Bar | Durham, North Carolina
Juan Ordonez came to the United States in 1998 from Jutiapa, Guatemala and his family opened Roots Bistro & Bar in 2015 to offer North Carolinians a taste of Guatemalan and South American food. A dedicated supporter of local Durham public schools, Juan and the Roots staff have delivered meals to healthcare heroes for Frontline Foods via Feed the Fight Durham.
Neomonde | Durham, North Carolina
Neomonde was founded almost 40 years ago by four brothers who moved from the mountains of Northern Lebanon to Raleigh, North Carolina, where they only sell food that’s good enough to serve their own family. During the pandemic, Neomonde increased its bread-baking capacity with the “One Family. One Community. Breaking Bread” initiative, selling freshly baked bread at near wholesale prices to the community.
Los Jefes Grill | New Orleans, Louisiana
Born in Mexico, Oscar Chimal moved to Kenner, Louisiana in 2002 when he was 11 years old, working his way through restaurants to make a living. He opened Los Jefes Grill at age 24, where he recreates his mother’s authentic, made-from-scratch Mexican cuisine for the enthusiastic diners of Metairie, Louisiana. He says being a new father keeps him grounded and focused on his vision to provide for his family and community — and make his parents proud.
