Feast Like Boba Fett at Disney’s Star Wars: Galaxy’s Edge

Update as of 3/7/19: Disney has revealed that Star Wars: Galaxy’s Edge will open to the public at Disneyland Resort on May 31, 2019, and at Walt Disney World Resort on August 29, 2019.

WhenWhen Star Wars: Galaxy’s Edge debuts at Disneyland this summer and Walt Disney World this fall, fans will get to create their own lightsabers, pilot the Millennium Falcon, and sip drinks in a seedy den of iniquity. But what does the local intergalactic cuisine taste like on Earth?

At a recent exclusive, behind-the-scenes preview at Disneyland Resort for select media, we discovered that tropical fruits, quirky chicken nuggets, and international spices highlight a menu of unique offerings never seen at a Disney park before. Oga’s Cantina, the eagerly awaited Star Wars-themed bar, features the Bloody Rancor—a spin on a Bloody Mary with a meringue bone garnish.

You’ll finally get to taste the legendary blue bantha milk and the green milk from Luke Skywalker’s dairy-themed scene in The Last Jedi. Disney is embracing plant-based options with allergy-friendly choices throughout their menus, so these milks are non-dairy. Whether they’re almond, oat, soy, or a mix remains a mystery, but considering they’re served frozen at an outdoor stand and chilled in Oga’s Cantina, they’re likely a horchata-like blend.

The Black Spire Outpost on Planet Batuu—where Star Wars Land is set—allows fans to create their own Star Wars adventures rather than reenacting those of Luke Skywalker or Rey. The cuisine is designed to reflect what one might eat on an Outer Rim trading port bustling with smugglers. For example, the homemade turkey jerky at Ronto Roasters comes in sweet teriyaki and spicy herb flavors, reminiscent of a droid’s well-done cooking on a repurposed pod engine.

The fried Endorian tip-yip, inspired by the chicken-like creatures from Endor, is not just notable for its green herb gravy but for its special preparation: white breast meat compressed into a cube, coated in a unique flour blend and egg wash, then deep-fried. The sweet, sticky smoked kaadu ribs are cut to match the creature’s distinctive look. And according to the menu, you can enjoy your meal with peace of mind—no porgs will be harmed in the process.

Among the standout dishes was a green pastry, reminiscent of Rey’s bread, which was encased in a crunchy shell and oozed vibrant purple. Accompanied by a passionfruit sauce and bits of green sponge that echoed algae, this human food, when executed perfectly, carries a distinctly alien essence.

The food and drinks at Star Wars: Galaxy’s Edge at Disneyland and Walt Disney World showcase a rich tapestry of global flavors. This aligns with the Black Spire Outpost’s role as a frontier trading hub in Wild Space. Surprisingly, dietary restrictions are easily accommodated here. At Docking Bay 7 Food & Cargo, chef Strono “Cookie” Tuggs replaced traditional pasta with arrowroot noodles in the yobshrimp noodle salad and used non-dairy olive oil in mashed potatoes for the fried endorian tip-yip. The Felucian Garden Spread features kefta-spiced Impossible meatballs, served with herbed hummus, pita, and a cucumber-tomato relish. Even the sides, like those paired with sustainable mahi-mahi, include romaine, kale, quinoa, and sweet potato with a coconut curry ranch dressing—much healthier compared to Disneyland’s usual fare like bacon-studded churros and cheeseburger stacks.

Aside from unique milk options, Oga’s Cantina, with DJ R-3X spinning tunes, will energize visitors with a cold brew coffee mixed with falernum and garnished with lime. On Batuu, tropical fruit flavors reign supreme, with green milk featuring hints of orange blossom, tangerine, and citrus. The cantina’s cocktails also boast a variety of citrus fruits, including yuzu and Buddha’s hand.

The flavor profiles throughout the menus blend sweet and spicy elements, reflecting the ongoing clash between the Light and Dark sides. This dynamic interplay includes various umami elements, as seen in the Japanese-inspired snack mix at Oga’s Cantina, featuring seaweed senbei crackers, wasabi peas, lotus root, prawn chips, and bubu arare.

Fortunately, Batuu’s culinary offerings pack a punch. From the Szechuan peppercorn “clutch sauce” on Ronto Roasters’ Portuguese hot dog to the cayenne-infused blueberry cornbread and Thai chile paste vinaigrette in the yobshrimp noodle salad, nearly everything has a kick. Even the moof juice fruit punch carries a chipotle-pineapple note, designed to awaken every part of even the most adventurous taste buds. And if you need more excitement, a ride on Millennium Falcon: Smugglers Run after enjoying Jabba juice and burra fish should provide an extra thrill.

Carlye Wisel is a theme park journalist who sustains herself on a diet of popcorn and cotton candy.