Block after block of open-air stalls stretching along the riverfront is the kind of setup that makes planning unnecessary and watches irrelevant.
You arrive for coffee and beignets in the morning, wander past produce vendors stacking mangoes and sugar cane in pyramids, then realize three hours have disappeared into tasting hot sauce samples, watching a praline maker fold caramel into pecans.
Plus debating whether to eat a po-boy now or save room for the crawfish boil that just started across the aisle…