Dodger Stadium Food, Rated

The park's signature hot dog, a roughly 10-inch foot-long sold at stands across the park; made by Papa Cantella's since 2021, after decades as a Farmer John product.

Chicken katsu with shaved cabbage, avocado, bacon, and katsu sauce on Texas toast, from the Delicious Hospitality stand on the Field Level.

A 16-inch jalapeno-cheddar sausage loaded with cheese sauce, corn relish, cilantro crema, and tortilla strips, served with fries.

Korean fried chicken over rice.

Pineapple Dole Whip topped with mango popping boba.

The Habit's chargrilled Charburger, as a single or a double.

The Habit's Charburger with bacon and barbecue sauce.

The Habit's vegetarian version of its Charburger.

House-braised cochinita pibil topped with roasted bone marrow, pickled onions and cilantro on blue corn tortillas. It first showed up during the 2025 World Series.

Crispy fries loaded with char siu pork, furikake and sriracha mayo. Char siu is Cantonese barbecue pork.

Kurobuta is the Japanese name for Berkshire pork, and this sausage comes topped terimayo style, with teriyaki sauce and mayo. The Dodgers' menu also lists it as the Kurobuta Terimayo Dog.

This finger-food sampler comes with chicken teriyaki, egg rolls and fried dumplings.

Loco moco is the Hawaiian comfort classic of a seared beef patty over steamed rice, covered in brown gravy and topped with a fried egg.

Stir-fried yakisoba noodles with chicken, or with vegetables.

Short rib is served as a bowl at Basebowls, the right-center stand that also makes the yakisoba and chicken teriyaki bowls.

A bacon-wrapped hot dog, which is the style Los Angeles street vendors made famous outside stadiums and concerts.

A plant-based hot dog. The Dodgers list it as both vegan and gluten-avoiding.

Thick-cut fries tossed with a whole lot of chopped garlic and served in a helmet.

Carne asada nachos with pico de gallo, guacamole, beans, sour cream and pickled jalapeños, loaded into a collectible batting helmet.

Everything you want from a burrito minus the tortilla, served as a bowl with beef, chicken or veggies.

Thick, crunchy taquitos rolled around mashed potatoes. They are on the Dodgers' vegetarian list.

Elote-style corn with lemon aioli, crusted in Flamin' Hot Cheeto crumbs.

Nachos get the Flamin' Hot treatment in a helmet at the stand named after the snack. The Dodgers list it as vegetarian.

Mac and cheese with spicy chicken at Flamin' Hot Corner.

Pepperoni pizza from Home Plate Pizza on the Field, Loge, and Reserve levels, served with a side of ranch.

Cheese pizza from Home Plate Pizza on the Field, Loge, and Reserve levels, served with a side of ranch.

Lomo saltado, the Peruvian stir-fry of beef, onions and tomatoes, spooned over a helmet full of fries. Fries are already part of the classic dish.

Carne asada tacos, served as a platter at the ballpark's taqueria stands.

Chocolate and vanilla swirl soft serve in a souvenir helmet, with three mini churros stuck in the top.

A funnel cake topped with strawberry pie filling, whipped cream, and powdered sugar.

Chocoflan layers chocolate cake with caramel flan, and it is nicknamed the impossible cake because the layers trade places in the oven. It is a Mexican bakery favorite, and here it shares a stand with the funnel cake.

The Field Level dessert stand makes a malt with cereal in it.

Smoked brisket over nachos with nacho cheese, barbecue sauce, seasoned crema, pickled jalapeños, and pickled red onions, served in a helmet.

A buttered baked potato topped with pulled pork or chopped brisket, mac and cheese, shredded cheddar, and a drizzle of barbecue sauce.

A barbecue platter with sides, sized for sharing. What comes on it has changed from season to season.

Octopus fritters from Tsukiji Gindaco, a Japanese takoyaki chain, with the original covered in takoyaki sauce, mayo, seaweed and bonito flakes. The heat makes the bonito flakes move.

Steak and fries packed into a lunch box, sold at the takoyaki stand.

A taco salad with ground beef, from the Tsukiji Gindaco takoyaki stand.

A taco salad with a plant-based protein, from the Tsukiji Gindaco takoyaki stand.

A crispy fried chimichanga stuffed with chicken chow mein.

A fried chicken sandwich with chimichurri on a Dodgers-branded bun. Chimichurri is the Argentine herb sauce usually spooned over steak.

A grilled beef patty with melted pepperjack, peanut butter, grape jelly, candied sriracha bacon, and crispy bacon. The combo can come in a souvenir lunch box.

Three pulled pork sliders with barbecue sauce, slaw, and pickled onions on sweet rolls.

Sliders built on burnt ends, the crispy, fatty pieces cut from the point of a smoked brisket.

Korean-style chicken wings come by the platter at the King's Hawaiian stand.

Spicy-sweet Korean fried chicken piled over waffle fries in a souvenir bucket.

Tequila, lime juice and a watermelon-habanero mix over ice with a Tajín rim, served in a souvenir cup shaped like a Dodger blue water cooler.

Iced cold brew topped with cold foam and cookie crisps.

Shredded kale with sweet potatoes, chickpeas, almonds, cheddar, hard-boiled egg and a mix of vegetables in a lemon tahini dressing. It is sold at a Dodger Dog stand.

Portobello mushroom on a croissant, from the Dodger Dogs stand on the Loge Level.