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Smithsonian Folklife Festival

Festival Food Concessions

Open every day of the Festival from 11 a.m. to 6:30 p.m.

Taste a variety of cuisines, as well as cold beverages and fresh fruit, at the 2014 Smithsonian Folklife Festival food concessions. Some concessions stay open until the conclusion of evening concerts on July 4.

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

Beverage stands carry Chinese milk tea, lemonade, limeade, mango smoothies, and strawberry smoothies—all made fresh daily.

China: Tradition and the Art of Living

  • Chi Fan Le! Let’s Eat! offers common Chinese entrees like lo mein noodles and dumplings, plus mapo tofu with pork, cucumber salad, and a mango coconut dessert.
  • Dragon Tavern provides popular Chinese beers Tsingtao and Yanjing, plus a common Chinese bar snack, spiced boiled peanuts.

Kenya: Mambo Poa

  • Spice Routes Café features Kenyan coastal cuisine, like spiced coconut rice dishes, curry, samosas, fries with masala sauce, and sweet pastries. 
  • Choma Grill presents dishes from the Kenyan uplands, such as grilled beef, goat stew, and fish stew, with ugali (cornmeal mash) and spinach, and beef samosas.
  • The Watering Hole carries Kenya’s own Tusker Lager and Kingfisher Lager, popular in Kenya but brewed in Bangalore, along with spiced beef samosas.

In an effort to meet environmental sustainability goals set forth by the National Park Service and the Smithsonian, concessionaires are using biodegradable products, including clamshells, flatware, napkins, cups, and more. Composting and recycling stations are located throughout the site. Our generators are powered by twenty percent biodiesel.

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