Skip to Content

Say Hello to the 16-Inch ‘Going Yard’ ~ Inside Dodger Stadium’s New Food Menu with Chef Ryan Evans

7:06 PM PDT on March 21, 2019

    [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.”

    An order of four tacos and two orders of small-sized esquites, for Dodger Stadium's food menu 2019. All photos by Michael Darling.

    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.

    The 'Going Yard' is brand-new and recommended for two or more eaters.
    The 'Going Yard' is brand-new and recommended for two or more eaters.

    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.

    RELATED: My Favorite Taco ~ Jaime Jarrin, Dodgers Spanish Broadcaster

    [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.

    Executive Chef Ryan Evans.
    Executive Chef Ryan Evans.

    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.

    Tacos and veggie burger for the 2019 season.
    Tacos and veggie burger for the 2019 season.

    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.

    RELATED: Go Dodgers!!! ~ All Things Dodger Blue and Edible in L.A.

    Stay in touch

    Sign up for our free newsletter

    More from L.A. TACO

    What To Eat This Weekend: Cannabis-Infused Boat Noodles, Thai Smashburgers, and “Grass & Ass”

    Plus, a pizza festival and a respected chef from Toluca, Mexico comes to Pasadena to consult for a restaurant menu, including enchiladas divorciadas, and more.

    April 12, 2024

    Facing ‘Immediate Layoffs,’ L.A. TACO Launches Membership Drive to Save Our Publication

    After Sunday, we do not have enough money to make another payroll. We need 5,000 members to become sustainable. Our deadline is April 26th to hit this goal.

    April 12, 2024

    The Final Round of TACO MADNESS 2024 Is Now Open for Voting! It’s Highland Park vs. San Fernando Valley

    It was an incredible comeback to deny last year's winner and bring a first-timer from the San Fernando Valley to the finals. They will have an uphill battle against Villa's Tacos, who lead all teams in total votes so far in the 2024 competition. L.A.'s favorite taco will be decided on Sunday, April 14th, at 11:59 P.M. 

    April 11, 2024

    This New Koreatown Onigiri Spot Is Unlike Any Other in Southern California

    Supamu, which started as a food truck and a series of pop-ups, brands itself as Southern California’s first Okinawa-style onigiri. What sets its onigiri apart from competitors? All the details are in the post, plus where to find it.

    April 10, 2024

    When ‘Tomorrow’ Never Comes: The Saga of a DTLA Bar Staff’s Struggle To Get Paid

    A barback recalled a time when he had to use a payday loan app to cover a dinner bill. “How can you, with a straight face, hand someone a check knowing that there isn’t money in the account,” the barback questioned.

    April 10, 2024
    See all posts