1“It’s pretty cool the Mariners let us do beef tongue tacos,” says Stowell.2A Field Roast frankfurter topped with vegetarian chili and a surprisingly hearty spicy nacho cheese (plant-based of course) from Chicago Vegan Foods. Find it at the Field Roast cart, section 130.3A Field Roast frankfurter topped with vegetarian chili and a surprisingly hearty spicy […]
“It’s pretty cool the Mariners let us do beef tongue tacos,” says Stowell.
2
A Field Roast frankfurter topped with vegetarian chili and a surprisingly hearty spicy nacho cheese (plant-based of course) from Chicago Vegan Foods. Find it at the Field Roast cart, section 130.
3
A Field Roast frankfurter topped with vegetarian chili and a surprisingly hearty spicy nacho cheese (plant-based of course) from Chicago Vegan Foods. Find it at the Field Roast cart, section 130.
4
Anu Apte’s .312, margarita, and michelada.
5
Anu Apte’s .312, margarita, and michelada.
6
One of the most notable new additions has to be California winery Fetzer’s new partnership with Zipz, a plastic single-serve container that’s part wineglass, part Capri Sun. Just remove the plastic cap, peel back the foil top, and you’re drinking wine (in this case a predominantly zinfandel, cabernet sauvignon, and syrah blend) in a ballpark.
7
Organic Draper Valley chicken tenders, new to Stowell’s Hamburg + Frites.
8
The white, or Quartz, is a blend of chardonnay, riesling, gewurztraminer and pinot grigio, with a bit of muscat, sauvignon blanc, and viognier.
9
One of the most notable new additions has to be California winery Fetzer’s new partnership with Zipz, a plastic single-serve container that’s part wineglass, part Capri Sun. Just remove the plastic cap, peel back the foil top, and you’re drinking wine (in this case a predominantly zinfandel, cabernet sauvignon, and syrah blend) in a ballpark.
10
Organic Draper Valley chicken tenders, new to Stowell’s Hamburg + Frites.
11
The white, or Quartz, is a blend of chardonnay, riesling, gewurztraminer and pinot grigio, with a bit of muscat, sauvignon blanc, and viognier.
12
The Carnitas torta at Edgar’s Cantina.
13
The Carnitas torta at Edgar’s Cantina.
14
Chicken tacos topped with cotija and served with radish, onions, cilantro, and a lime wedge.
15
Chicken tacos topped with cotija and served with radish, onions, cilantro, and a lime wedge.
16
A chicken Milanese torta replaces the shredded chicken.
17
A chicken Milanese torta replaces the shredded chicken.
18
Pork carnitas tacos.
19
Pork carnitas tacos.
20
Carne asada tacos.
21
Carne asada tacos.
22
Carne asada torta.
23
Carne asada torta.
24
“It’s pretty cool the Mariners let us do beef tongue tacos,” says Stowell.
A new baseball season means a new round of food so good you can’t believe you’re eating it in a stadium. Also: cocktails and stadium-ready wine goblets!
