Coachella’s food lineup just dropped and it’s looking delicious already

“Festival food” used to mean a warm can of soda and a limp slice of pizza. But at this year’s Coachella, it means deciding between omakase, truffle-topped comfort food or a perfectly griddled taco, possibly all in one meal. 

Running April 10-12 and April 17-19, this year’s edition will feature more than 100 restaurants, bars and pop-ups located across the grounds, with some leaning more toward a full-on dining destination than quick festival bites. With everything from street food staples to Michelin-level talent, the food program has evolved into something you might actually plan your day around, not just grab on the way between sets.

Indio Central Market, the festival’s sprawling food hub and unofficial meeting point, is at the center of it all. Here, the roster is stacked with crowd-pleasers: smashburgers from Softies Burger, Nashville-style heat from Dave’s Hot Chicken, cheese-crusted tacos from Villas Tacos and Sicilian slices from Prince St. Pizza. (If that’s not enough, you’ll also find Thai curries, Korean-Mexican mashups from Kogi, plant-based pies and plenty of caffeine and sweets.)

Elsewhere, the newly expanded Street Food Alley has vendors like Fat Sal’s, Sumo Dog and Cena Vegan, all lining a new pathway through the grounds. The Terrace area, meanwhile, is all about fast, fresh eats—think piping-hot churros from Churrería El Moro, Cajun seafood boils from The Boiling Crab and fried chicken from Rokstar Chicken.

For those splurging on VIP, the 12 Peaks area offers a more polished experience, with chef-driven concepts like Le Burger by Camphor, truffle-loaded comfort food from Truffle Boys and a lineup that spans banh mi, poke and Tijuana-style tacos. (There’s excellent coffee, too—Menotti’s is on hand to keep things moving.)

Two of the biggest draws this year lean more toward full-on experiences: Nobu will take over the Red Bull Mirage with a reservation-only omakase setup overlooking the Quasar Stage, while Outstanding in the Field returns to the Rose Garden with long-table, multi-course dinners from a rotating lineup of chefs.

Come for the headliners, stay for the food—or at least plan accordingly.