Eat New Orleans serves shrimp and grits with a refreshingly light sauce and plump shrimp at its booth at the Old U.S. Mint.

Pork and slaw tacos from the Juan's Flying Burrito booth at Kohlmeyer Lawn combine crunchy cabbage and juicy grilled pork.

For a decadently rich, sweet-and-spicy indulgence, order grilled chicken livers with pepper jelly and mustard greens at the Praline Connection booth on the Berger Great Lawn.

At Jackson Square, Vaucresson Sausage Co. makes Creole crawfish sausage po-boys with links of garlicky pork sausage studded with whole crawfish tails.

Fresh berries and sour Creole cream cheese are a perfect match in the strawberry Creole cream cheese Bavarian from the Flour Power booth at the Harrah's Foundation Stage.