Oriole Park at Camden Yards Food, Rated

Thin-sliced roast beef, smoked and shaved to order, piled high on a roll. Boog's has served it on Eutaw Street since the park opened in 1992.

Smoked turkey, sliced thin the same way as the beef.

A crab cake made with jumbo lump crabmeat, served with cocktail sauce, tartar sauce, a lemon wedge and crackers.

A whole softshell crab, breaded and fried, served on a roll.

Crab soup sold as a side at the same window as the crab cake.

Waffle fries loaded with crab, from the same window as the crab cake.

Crab cake pressed into corn tortillas, served with crab consomme and cilantro-lime crema.

A fried-chicken bao bun (soft steamed bun around crispy chicken) from Ekiben, a Baltimore restaurant.

A hot dog topped with mac and cheese, then piled with lump crab meat tossed in Old Bay.

A hot dog wrapped in dough and baked, Stuggy's version of the classic pigs-in-a-blanket sized up to a full dog.

A cheese-stuffed hot dog wrapped in bacon.

A soft pretzel topped with crab dip, from the same stand as the crab mac dog.

Crab-dip fries from The Local Fry stand.

A soft pretzel shaped like the cursive Orioles "O."

Stir-fried udon-style noodles with grilled shrimp, onions, and hot dog slices in a dark soy sauce gravy, garnished with green onion and a hard-boiled egg. It is a ballpark take on Baltimore's dirty yak, also called yakamein.

Two smashed beef patties with American cheese, fried scrapple, lettuce, onion, pickle, and house-made Brick Sauce.

House-made banana pudding over a cookie crust, finished with whipped cream.

Pat LaFrieda's meatballs are formed into smash patties and topped with pesto chimichurri, tomato jam, and provolone.

A Berks all-beef hot dog with house-made chili, cheddar, and scallions.

Attman's Deli serves its hot corned beef as a sandwich.

A pastrami sandwich from Attman's Deli.

An oven-roasted turkey sandwich from Attman's Deli.

Attman's signature sandwich, which combines corned beef and pastrami.

Pat & Stugg's makes its cheesesteak with shaved ribeye.

A double bacon cheeseburger from Pat & Stugg's.

The shaved ribeye dog from Pat & Stugg's.

Stuggy's makes a jerk chicken dog.

A spicy version of Ekiben's Neighborhood Bird bun.

Crispy tofu nuggets from Ekiben.

Vida Taco Bar's chicken tinga taco.

A gringo beef taco from Vida Taco Bar.

Pork al pastor, served as a taco at Vida Taco Bar.

A vegetarian taco filled with sweet potato hash.

A bean-and-cheese pupusa, the vegetarian option at Factoria Maria Pupuseria.

A chorizo dog from the Factoria Maria Pupuseria stand.

Buffalo mac and cheese from Charm City Chicken Shack.

Charm City Chicken Shack's sweet heat chicken sandwich.

The TLC chicken sandwich comes from The Local Fry, the same stand that sells the crab-dip fries.

Hot pastrami on rye from the Star-K certified Birdland Kosher stand.

A potato knish from Birdland Kosher.

Thinly sliced beef and onions simmered in sweet soy-dashi broth, with Kewpie mayo, pickled beni shoga, and ichimi togarashi on a toasted sesame roll, from chef Katsuya Fukushima.

An all-beef hot dog topped with fried bologna, sauerkraut, caramelized onions, and brown mustard.

Pastry chef Romina Peixoto's Baltimore Fudge Cookie is modeled on the Berger cookie.

A dulce de leche Mallomar on an alfajor base, with marshmallow and chocolate.

Hand-carved, slow-roasted tri-tip with Swiss, dijonaise, arugula, and red onion.

Hand-carved rotisserie turkey with provolone, prosciutto, roasted tomato, and pesto aioli.

A soft pretzel bread bowl stuffed with Maryland-style crab dip, cheddar-jack cheese, and Old Bay, then dipped in garlic butter.

SuperBook sells Smith Island cake, Maryland's official state dessert, by the slice.

SuperBook Bar & Restaurant serves a Chesapeake-style crab cake.