How Baseball Stadiums Develop Concessions Stand Food | Eater
"A 111-year-old, second-oldest major-league ballpark whose culinary program leans into Chicago’s cultural diversity with a rotating core menu and frequent limited-time, team-inspired offerings. Fans can still find classics like bratwurst and Italian beef, but new handheld highlights include the jibarito (a Chicago–Puerto Rican sandwich using smashed plantains in place of buns), a kimchi-topped burger, chicken and waffles drizzled with hot honey, and a recently introduced puffy taco that resembles fry bread filled with carne asada. The culinary team intentionally designs visually appealing, scalable items and programs themed menus tied to visiting teams (for example lobster rolls when Boston visits, Cuban sandwiches for Miami, pierogi for Pittsburgh) to keep the concession lineup fresh and playful." - Kat Thompson
