Nationals Park Food, Rated

A half-beef, half-pork smoked sausage from Ben's Chili Bowl, topped All The Way with Ben's chili, cheese, onions, and mustard.

Fries topped with Ben's chili and cheese.

Soft serve packed into a dyed waffle cone and topped with cone dust, crumbled bits of the same cone, for a crunchy finish. Coneacopia runs out of the South Mountain Creamery stand.

Crispy churros rolled in cinnamon sugar, served with a choice of chocolate or caramel dipping sauce.

Vegan nachos built on lentils, vegan nacho cheese, and an Ethiopian salsa.

A cold-cut sub built with vegan Italian-style deli slices in a sub roll, also served over a salad instead of bread.

Two dry-aged Black Angus smash patties, American cheese, dill pickles, and Fuzzies' own Static Sauce, a Thousand Island style dressing. The signature order from this Baltimore transplant.

Boardwalk-cut fries dusted with malt vinegar powder and Old Bay, one of a few fry styles Fuzzies runs alongside its burgers.

A footlong hot dog from the Change Up Food Hall.

A footlong half-smoke topped with chili, fried jalapeno coins, fried onions, and cheese dip.

An all-beef hot dog topped with macaroni and cheese, jumbo lump crab, and a dusting of Old Bay.

Stuggy's Gourmet Hot Dogs tops a soft pretzel with crab and cheese.

Grilled chicken, smoked bacon, mixed greens, chipotle ranch, and Gruyère cheese on a pretzel bun.

Swizzler's grass-fed cheeseburger comes on a locally made potato bun with Swizzler sauce, a tangy mayo.

A buttermilk-brined chicken sandwich with Swizzler sauce and herb seasoning.

Roaming Rooster's buttermilk fried chicken sandwich uses free-range, grain-fed, antibiotic-free chicken, with a choice of heat.

Rocklands makes this Texas-style, wood-fired barbecue sandwich with chopped pork or brisket.

Barbecue nachos from Rocklands, topped with pulled pork, chicken, or brisket, with jalapeños and pico de gallo served separately.

Jalapeño cornbread, served as a side at Rocklands.

A 10-inch thin-crust pizza from Colony Grill, finished with pepper-infused hot oil.

Colony Grill's 10-inch thin-crust pizza with pepperoni, finished with pepper-infused hot oil.

This 10-inch thin-crust Colony Grill pizza comes with hot pepper and a finish of pepper-infused hot oil.

Lunas de Buenos Aires makes Argentine empanadas.

The Nat's Dog from Haute Dogs & Fries.

Jalapeño, carrots, cucumber slaw, cilantro, and sriracha mayo go on this hot dog.

The Street Dog is one of the hot dogs at Haute Dogs & Fries.

Haute Dogs & Fries tops its Haute Dog with brown onion relish, mayonnaise, and celery salt.

Little Miner Taco makes birria tacos.

Chips topped with sliced beef, jack cheese, queso, tomatoes, scallions, refried black beans, and sour cream.

Little Miner Taco loads these fries with carne asada, jack cheese, queso, chipotle aioli, sour cream, salsa verde, and scallions.

Kam & 46 tops chips with tuna tartare, masago, and scallions.

Fries topped with cotija cheese, chili aioli, furikake seasoning, and scallions.

Chicken wings finished with calamansi.

Spring rolls from Kam & 46, offered as Shanghai pork lumpia or vegetable lumpia.

Loaded nachos with queso and pico de gallo, topped with barbacoa, chicken, or carne asada pork.

Soft-shell tacos from Los Cinco Tacos, filled with barbacoa, al pastor, or chicken.

Capo Deli's caprese sandwich is vegetarian.

A Korean-style corn dog from Ssongs, which offers sausages at different heat levels and a mozzarella version.

Eli's Crepes makes this sweet crepe with Nutella and strawberries.

A savory crepe with turkey, egg, and cheese.

Grilled arepas from Arepa Zone, stuffed with cheese, a protein, or both.

Arepa Zone folds its cachapas over cheese.

Arepa Zone's tequeños are fried and stuffed with cheese.

The Cocomotion is a strawberry daiquiri from Cotton & Reed's bar in the park.

The Fastball Frose is a frozen cocktail from Electric Cool-Aid.

Electric Cool-Aid serves the Curveball Colada, a frozen cocktail, with pineapple Dole Whip.