[dropcap size=big]A[/dropcap]fter two stomach-churning World Series losses, the Dodgers are looking to fortify their clubhouse in 2019 and hopefully, finally, bring a world championship back to Dodger Stadium. Till we get there, fans gotta eat.
On Thursday, Dodger Stadium executive chef Ryan Evans unveiled the new food offerings for concession stands across the stadium, all available as soon as the season’s opening pitch is thrown on March 28. This year, you might find yourself singing “Taco me out to the ballgame.” Comfortable, familial L.A. Mexican flavors abound in this year's offerings.
Now in his third year as the Dodgers’ executive chef, Evans made it his goal to make the food at the Stadium reflect the city’s food profile. “It’s based on food that you can get around the city,” Evans said at the Club Level preview event. “We’re continuing to do that and are supporting local companies.”
The new dishes include partnerships with Beyond Meat (based in El Segundo), Montebello’s Bread L.A. and Maestro Sausage Company in Vernon.
Perhaps the biggest thing happening in the ballpark’s food scene is the return of tacos and burritos. The Dodgers had experimented with street tacos before, Evans said, but this will be the first time that tacos and burritos — both available with chicken or beef — will be available on the full stadium menu.
“I know the fans have asked about tacos before; we had them, took them away, shame on us, and now they’re back,” Evans told reporters. This will make the L.A. Taqueria stands true taquerías. Burrito bowls, available with chicken, beef or vegetables, will also be newly available.
Also this season, the Dodgers will have a new sausage stand concept called On Deck. In addition to traditional bratwurst and Italian sausage, there’s a unique Mexican-inspired Dodger Sausage. The al pastor Dodger Sausage was made in collaboration with Maestro and is available exclusively in the stadium. Topped with pineapple chunks, pineapple salsa and cilantro-lime crema, it just might give the classic Dodger Dog a run for its money.
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[dropcap size=big]T[/dropcap]wo of the new menu items were first tested out during last season’s postseason run, which as might remember ended with a Dodger loss in Game 5 of the World Series against the Boston Red Sox. Either way, we got the food previews early. The first was an esquite, which is back for the regular season.
“The esquite is street corn in a bowl, if that doesn’t scream L.A., I don’t know what does,” Evans said. Topped with butter, chipotle mayo, Tajin, and cheese, it’s a less messy alternative to a classic elote.
The other postseason hit introduced during the World Series is a behemoth called Going Yard. The 16-and-a-half inch jalapeño-cheddar-bacon Maestro sausage comes topped with an avocado and corn relish, grilled onion and sour cream, all served on a Bread L.A. pullman loaf-style bun. Between its size and $21 price, Evans recommends sharing the sausage with a friend or two.
The addition of more vegetarian options was important to Evans and his team. Vegan sausages and burger patties from Beyond Meat will be available at stands throughout the stadium, as will dishes like a refreshing California green salad that Evans says is “designed for hot summer days.”
The baby spinach salad is dressed with cucumbers, radishes, feta cheese and either walnuts or pecans and drizzled with a creamy mint dressing. A rice bowl inspired by the California roll and featuring ingredients like imitation crab, edamame, crab and cucumbers, also works for vegetarian fans.
With the MLB All Star Game coming to Dodger Stadium in 2020, Evans is already planning to go big next year. He doesn’t know what he’ll do to mark the big event, but coming up with stadium food is a year-round job; Evans doesn’t have an off season.
“We start November 1, like ‘Oh, World Series is over, what’s happening for the next year?,” he said, adding that it takes about two months to finalize the stadium’s dining options for the season. He’s always open to suggestions, adding: “Most of what we do is inspired by the fans. I read my Twitter and Instagram and listen to what the fans want.”
You can follow Chef Ryan on Twitter and Instagram.
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