FUNK UP THE FLAVOR Fun Food at Jazz Fest

By Joey Cirilo

Amidst the sprawling festival grounds, a tantalizing array of food and beverage stands await.

Pop-up vendors and brick and mortar establishments from across Louisiana operate under heavy duress in makeshift kitchens, posting signage baiting overly-eager festival goers with promises of nourishment and hydration in exchange for sweaty cash.

The options are seemingly endless and oftentimes intimidating, even for the most experienced. If not careful, one could easily find themselves aimlessly pinballing between stalls, eyes glazed over and slack-jawed. Battling the relentless sun and at times unpredictable terrain are throngs of people wearing khaki shorts, loose-fitting, tropical-colored t-shirts, flowy-pastel sundresses, fedoras, wraparound sunglasses, bedazzled umbrellas, and the like. Welcome to Jazz Fest.

Jazz Fest undoubtedly has its culinary cornerstones: the cochon de lait and fried soft-shell crab po-boys, Crawfish Monica, jambalaya, beignets, and mango freeze, to name a few. What is particularly enchanting about the copious amounts of food an individual has the good fortune to cram into that gaping hole in their face, is the caliber of it all.

Long lines don’t necessarily translate to “better.” More well-known? Sure, that tracks; however, every vendor who has managed to secure an annual space within the Fair Grounds Race Course has unquestionably poured their blood, sweat, and tears into providing the most sublime eating experience by the plastic sporkful.

Now, this is by no means an insider’s guide. Think of these as highlights—organizations and individuals who are equally worthy of your time, hard-earned dollars, and satisfied stomach pats.

DOWN HOME CREOLE COOKIN’ SWEETS

Heritage Square

A no-frills catering service turned homemade sweet tooth satisfying one stop shop. With outstretched arms and dribble running down one's chin, people trudge through the crowds as if a background extra in The Walking Dead until they've reached their final destination.

Caramel apple cobbler for those who treasure varied texture combinations in a single serving. Strawberry and lemon bundt cakes, because who in their right mind doesn’t enjoy digesting a single cake to themselves? Here, we can all act as if we were raised as only children, it’s completely okay. And, if there’s room for more, which of course there is, because—dessert, grab an ooey gooey bar for your troubles. Replenish those calories as you proceed to dance them off. Jazz Fest is not the time for dieting. Everything here is homemade to boot.

MS. LINDA’S CATERING

Food Area 1

Ya-ka-mein, otherwise widely known as “Old Sober.” A beef noodle soup with green onion, and hard boiled egg resting comfortably in a steaming, salty broth. As a child, Ms. Linda would watch in bewilderment as her great grandmother crafted this classic Creole concoction to perfection. The scent would fill the house, ultimately escaping through open windows where neighbors, alerted via their senses, would hastily scurry over with empty bowls in hand. Ya-ka-mein’s restorative qualities are unparalleled, and, let’s face it, after a few too many you could go for a helping or two. It’s as if your second wind is being quite literally served to you. She even has a vegetarian option if you prefer. Slurping and spillage is encouraged.

PALMER’S JAMAICAN CUISINE

Congo Square

Palmer’s Jamaican Cuisine is back, so prepare your debit cards accordingly. One thing particularly admirable about Jazz Fest is the eclectic exhibition of food and beverage choices, and Palmer’s is a good example of that. After missing 2022, their return will be nothing short of triumphant and highly lauded. Palmer’s Jamaican chicken is cooked and seasoned to excellence, their curry chicken patties hearty and congenial, and it'd be a mistaken to leave out the Caribbean fish, and steamed vegetable and rice plates. Palmer’s is second to none among all vendors when it comes to food possibilities that please pallets across the spectrum. Let’s give them a well-earned welcome back.

PREJEAN’S RESTAURANT

Food Area 2

You ever close your eyes and allow yourself to fully take in a perfectly made roux? Prejean’s pheasant, quail, and andouille gumbo is Louisiana in a bowl. This decadent, meat-heaping amalgamation nestled in a dark brown roux is meant to be savored. Take your time with it, enjoy it, tell your friends about it; whisper sweet nothings against the mouth-rim as others watch in confused merriment believing you’re fit for a straight jacket. It’s Jazz Fest–all societal norms were tossed out of the window onto Gentilly Boulevard the second you entered the gates. Life hack: order their crawfish enchilada and give it a quick dip. You’re welcome.

MANGO

Freeze

Food Area 1

A slight departure from the others listed, but how can it possibly be resisted?

Three ingredients: mango (naturally), lime juice, and agave nectar–simple, sweet, and splendid. You won’t find this shit at Coachella, and, if you did, it would likely be some watered—down version handled by a kid battling three hits of acid and ecstasy, spewing some unbridled nonsensical rhetoric around angel numbers as he hands you a cup that’s like, so cute for an Instagram pic. Battle the elements like a pro, and get yourself one.

HAPPY

Jazz Fest

2023

There you have it. Some folks will read this, and, before long, their eyes will roll back from utter disappointment. It's impossible to please everyone. Jazz Fest is much more than a music and food festival. It’s a celebration of New Orleans. A place where, every year, it's so easy to fall in love all over again with the city, its diverse people, its eccentric culture— everything. Grab your beverage of choice, put a smile on your face, and enjoy yourself.