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Smithsonian Folklife Festival

Festival Food Concessions

Taste a variety of cuisines—as well as cold beverages and fresh fruit—at the 2013 Smithsonian Folklife Festival food concessions.

All concessions are open every day of the Festival, from 11 a.m. until 5:30 p.m., and some concessions stay open later during the evening concerts and on July 4.

Fruit vendors from Baltimore, known as Arabbers—who have been a Folklife Festival tradition since 1972—offer fresh cherries, grapes, mangoes, pineapples, and watermelons.

Beverage stands offer lemonade, limeade, mango smoothies, strawberry smoothies, and shave ice—all made fresh daily.

Hungarian Heritage: Roots to Revival

  • Budapest Bistro presents garden salads, Hungarian sausage, chicken kabobs, Hungarian desserts, and a variety of Hungarian wines.
  • Tokaj Tavern provides a refreshing beverage menu of Hungarian beers and wines.

One World, Many Voices:
Endangered Languages and Cultural Heritage

  • A Taste of the Americas serves up food representing communities from different parts of the Americas, including salads, mole, fry bread, and buffalo burgers.
  • Ahaar—A Taste of India offers main dishes and popular street snacks, including papri chaat and jhal muri.
  • Sabor Latino, a food truck on the program site, features Latino foods, including fajitas, arroz con pollo, and quinoa summer salad. 

The Will to Adorn:
African American Diversity, Style, and Identity

  • Chicken and Waffles, a food truck located just across from the program site, dishes up Southern-style fried chicken and waffles, banana pudding, and lemon cake.  


In an effort to meet environmental sustainability goals set forth by the National Park Service and the Smithsonian Institution, concessionaires are using biodegradable products, including clamshells, flatware, napkins, cups, etc. Composting and recycling stations are located throughout the site. The fuel  powering our generators is 20% bio-diesel.

FREE FILTERED WATER is available at three stations on the Festival grounds. The water is treated through a five-stage reverse osmosis filtration system. It’s better than bottled!

Photo by Suzanne Doogan, Smithsonian Institution

Arabber fresh fruit concession, photo by David Abbott, Smithsonian Institution

Photo by David Abbott, Smithsonian Institution