The State Fair of Texas will not be the only place to find outrageous food in fall 2016, thanks to a new round of bites from Globe Life Park in Arlington.
Delaware North Sportservice, the stadium’s food purveyor, has four new menu items for the Major League Baseball postseason, to distract fans during the Rangers’ playoff run.
The Popcornopolis Pita has a novel combination of smoked brisket and mac and cheese served on pita bread, topped with Popcornopolis caramel popcorn. According to Delaware North, this combination features “several of our fan’s favorite items into one delicious treat.” Oh dear — do you think they mean “fans” plural and that is a typo, or do they really have only one fan? It’s available in sections 24 and 49.
The Atomic Burger is a cousin to the Beltre Buster, the humongous cheeseburger they introduced in 2013 with a gross-out two pounds of meat. The Atomic Burger has a ghost pepper cheese sauce — ghost peppers being one of the most famous hot peppers, with lots of YouTube videos with names such as “Man almost dies eating ghost pepper.” Available in section 26.
The TamArlington Dog takes the hot dog out of the bun, and serves it as a tamale topped with chili and nachos cheese, which sounds a tiny bit like a corny dog, minus the stick? Available in section 25.
The N.E.Q Sandwich — abbreviation for “never ever quit,” which could be applied to this entire menu — is a Philly cheesesteak topped with a whole bunch of stuff: provolone cheese, fried jalapeño slices, onion rings, waffle fries, fried mozzarella, and white queso. Of course you need a sauce for that: It’s served with Captain Morgan dipping sauce. Available in the Captain Morgan Club, open to anyone with a game ticket.
All this is in addition to items introduced in previous years, such as the Boomstick, a 2-foot-long hot dog; the wicked pig, a $27 sandwich with bacon, ham, sausage, and pork rinds; chicken and doughnuts, a skewer with fried chicken and doughnuts; bacon on a stick, smoked bacon with a maple glaze served on the aforementioned stick; and fried s’mores.
by Teresa Gubbins