In the heart of the Iron Triangle is a food court and business incubator that is dishing up big flavors. The Lot is a downtown market that aims to create opportunities for sidewalk vendors and budding food entrepreneurs. Formerly known as the Richmond Mobile Vendor Program, the market launched in 2024 as an initiative to legitimize unregulated sidewalk vendors, which Nosh previously covered. Since then, it’s been revamped into a community staple where local food talent can get their start.
The Lot – Downtown Richmond Food COurt
1401 Macdonald Ave., Richmond
Open Thursdays and Saturdays 11 a.m. to 9 p.m.
With 20 registered vendors, the market hosts a variety of cuisines for visitors to choose from — and trust me it’ll be hard to choose. The chefs here pack a serious culinary punch, and each brings a distinct cultural flavor. The best part? It’s open every Thursday and Saturday from 10 a.m. to 9 p.m. all year long. From pupusas to garlic noodles and freshly-made sorrel drinks, The Lot offers a culinary journey that reflects the diversity of Richmond itself.
Nosh recently visited The Lot to sample the vendors, which include Guatemalan, Honduran, Japanese, regional Mexican, soul food, and dessert stands. Here are a trio of my favorite dishes to jump start your exploration of the new food market.
Huarache de Asada from La Estación del Sabor
La Estacion del Sabor was my first stop here at the Lot, where they offer staple Mexican dishes like quesadillas and flautas. But instead of those, I ordered the huarache. This $10 dish features a slightly thick oval-shaped corn masa dough that is cooked on a comal until it’s golden. Then, that base is layered with piles of meat, lettuce, fresh cheese, salsa and Mexican crema — a thinner, slightly sweeter version of our American sour cream. I like to eat some of the toppings and then fold it over like a massive taco and dive in–a messy endeavor but worthwhile nonetheless. I recommend getting the asada, smoky grilled beef that pairs well with the fresh toppings. It’s hearty, smoky, savory and will leave you feeling satisfied.
Brown Stew Chicken Plate from GRL Catering
GRL Catering offers classic Caribbean dishes, such as oxtail, jerk shrimp and curry chicken. But what really caught my eye was the brown stew chicken plate. The plates come in two sizes—small and large—which are $15 and $22 respectively. I went for the small which comes with a generous bed of Jamaican rice and peas that’s topped with an equally generous amount of stewed chicken pieces. The chicken is extremely tender — we’re talking fall-off-the-bone tender — and smothered in a savory gravy laced with chunks of carrots and potatoes. The dish also comes with cabbage, fried sweet plantain and festival, a piece of slightly sweet, deep fried dough. What I enjoy most about Caribbean food are the spices and aromatics — it’s a cuisine where regardless of the dish, the aroma will reach you before your fork does. GRL’s brown stewed chicken is no exception. Fair warning, after eating you will need a nap. This put me in a food coma.
Peach Cobbler Cheesecake Frizzle from Cooking with Tana
Typically, if I’m craving something sweet I opt for an ice cream cone, or small pack of candy, not a piece of cheesecake. I often find cheesecake a little too dense and sweet for my liking. However, for only $9, Tana’s peach cobbler cheesecake frizzle struck a great balance. The buttery graham cracker crust underneath is crumbly, reminiscent of a traditional cobbler topping that you’d find in an old fashioned Southern peach cobbler. The cheesecake base itself was fully and lightly sweetened, which allows for the thin peach compote on top to shine. The Pillsbury dough strips on top are baked in the oven and coated in cinnamon sugar, and finished with two peach slices on top. If you’re not a fan of peaches, Cooking with Tana offers several other cheesecake frizzle options such as biscoff and banana pudding. If you’re someone who enjoys a sweet treat after their meal, I recommend hopping over to Cooking with Tana’s booth.
