The Best Food We Ate at Austin City Limits Music Festival’s Weekend One

As an Austin City Limits Music Festival veteran, I’ve experienced the event practically every way a person can — as a regular General Admission festivalgoer, as media, as part of the festival crew, a short stint as VIP, and an even shorter stint as Platinum. But no matter my wristband, my approach to festival food has always been dictated by one question: Do I need fuel to spend the next eight hours securing a good spot for the headliner, or do I have time to treat myself? Usually, if you’re doing the festival right, your weekend will be a mix of both. 

With that said, here are the best things I ate at ACL this year: 

La Santa Barbacha’s Quesabarbacha

When scoping out my first meal on Friday, I wasn’t in a rush, so I had the luxury of walking up and down the food stalls until something called to me. That’s when I saw La Santa Barbacha. The Cherrywood food truck (and recent Michelin Bib Gourmand winner) is known for their barbacoa, and with a healthy serving of succulent beef, gooey cheese, cilantro, onion, and salsa verde tucked into a flour tortilla, their “Quesabarbacha” didn’t disappoint. Flavorful and greasy, but not too messy to enjoy on the go, it was a great way to start the weekend. 

La Taquicardia’s Melon Horchata

With the temperature soaring up to 93º on Friday afternoon, La Taquicardia’s melon horchata called out to me like an oasis in the desert. Cool and revitalizing, with a natural sweetness that wasn’t overpowering, the drink was the antidote to the midafternoon festival slump. Yes, it’s important to keep up your water intake while you’re at ACL, but I think agua frescas count. 

Kababeque’s Chicken Kabob Skewers

When I made it back to the food court on Friday night, I wasn’t ravenously hungry, so I was looking for something lighter, and landed on Kababeque’s chicken skewers. A new addition to their festival menu, the chicken was juicy with a nice flame-grilled flavor, drizzled with tzatziki, and served on a bed of basmati rice. After a long first day in the sun, it hit the spot. 

The Mango & Cucumber Chamoy Salad at Skull & Cakebones

While the vegan bakery had plenty of offerings I would’ve normally been tempted by (namely their buffalo cauliflower bites), in the Saturday afternoon heat, I opted instead for their mango & cucumber salad. Crisp, sweet, and tart, the serving is topped with chamoy and dusted with Tajín. It was the perfect combination of refreshing and satiating. 

A Little Corndog at The Corndog Company 

Maybe I felt a little too conscious of getting sluggish by ordering a “salad” at ACL, but I decided to pair it with The Corndog Company’s smallest offering, the “little corndog,” not wanting to overdo it with the delicious sounding (and smelling) brisket jalapeño corndog. In the end, I was happy with my choice. With a thin, crisp, just-salty-enough breading, it’s hard to go wrong with a good corndog on a nice, sunny day.

OKO’s Manok Chicken with Bang Bang Sauce

As several food stands figured out: protein on a stick makes for a failsafe quick and satisfying festival meal. At OKO, East Austin’s in-demand Filipino restaurant, the Manok Chicken Skewers had a citrusy, smoky taste that paired well with the creamy tanginess of their “Bang Bang” sauce. I opted to have mine over a bed of fries that were fluffy on the inside, and perfectly crisp on the outside. 

Lonesome Dove’s Truffle Mac & Cheese

Wanting to indulge a bit, I headed over to Lonesome Dove for their truffle mac and cheese. Using orzo instead of a traditional macaroni noodle, a cup-sized portion was more than enough. Dense, rich, and creamy with melted Manchego cheese, this mac & cheese was a decadent treat alongside my OKO skewers.

The Berry Coconut Bowl at Blenders & Bowls 

On my last day at ACL, I returned to a staple I enjoy almost every year: the acai bowl. It’s not hard to understand why Blenders & Bowls has remained an ACL institution. When the sun is beating down on you, and fried food just doesn’t sound as good as it did two days ago, fresh chopped strawberries, blueberries, granola, and coconut flakes over sweet, icy cold acai are the cure to almost any problem. 

The Sauced Chopped Brisket Sandwich at Brotherton’s BBQ

As Sunday was winding down, I wasn’t looking for something quick and easy, but something I could enjoy from the comfort of my own apartment. The answer came in the form of Brotheron’s chopped brisket sandwich. Still warm when I arrived back home, I toasted it up in the air fryer and enjoyed a hearty portion of well-seasoned, packed-full-of-flavor brisket on a white bread bun moist with sauce — a filling end to a great festival weekend.