Petco Park Food, Rated

Fries piled with grilled carne asada and guacamole.

A sushi stand inside the Mercado food hall.

Hodad's beef burger, the Ocean Beach institution's original, served at several stands around the park.

The plant-based burger option at every Hodad's stand, lettuce-wrapped on request.

Seaside Market's marinated tri-tip, served at kiosks around the park.

Seaside Market's marinated tri-tip piled over nachos.

Seaside Market's banana bread pudding, served in a souvenir helmet.

Petco Park's house hot dog, a nine-inch frank sold throughout the park.

The plant-based hot dog, sold at the Budweiser Ballpark Eats stands rather than every Friar Frank window.

A larger version of the standard Friar Frank.

A Tijuana-style bacon-wrapped hot dog served at the Elote & Micheladas stand.

A choripan from Grand Ole BBQ, the North Park barbecue spot out in Gallagher Square.

A Baja-style fish taco from Deckman's at The Draft, the Garden Level seafood counter from Michelin-starred chef Drew Deckman. The Padres list it as their pescatarian pick.

Oysters on the half shell from chef Drew Deckman's Baja seafood counter on the Garden Level.

Zero by-catch shrimp ceviche from Deckman's at The Draft.

Carnitas pork wings from Deckman's at The Draft, the Garden Level counter run by Michelin-starred chef Drew Deckman.

Dirty Baja Fries from Deckman's at The Draft, the Baja seafood counter on the Garden Level.

Japanese curry over rice, with the spice level set anywhere from 1 to 10.

A crispy breaded pork or chicken cutlet over Japanese curry and rice.

Garlic shrimp over Japanese curry and rice.

A vegetable croquette over Japanese curry and rice.

CoCo Ichibanya's curry counter also does keema cheese fries.

Garlic naan from CoCo Ichibanya's curry counter.

A savory chicken pie with an all-butter crust, served with mashed potatoes and gravy, from San Diego-born Pop Pie Co.

A Buffalo pretzel served with blue cheese ranch.

A honey mustard pretzel served with queso blanco.

This pretzel comes topped with chocolate, graham cracker crumble, and marshmallow whipped cream.

The Shortstop is braised beef short rib and Boursin aioli on a French roll, served with au jus and kettle chips.

An all-beef frank buried under house-made short rib chili, American cheese, and onion.

Gelati & Peccati builds the Caprese on focaccia with stracciatella, San Marzano tomato, and basil pesto.

The Mortadella is a focaccia sandwich with stracciatella, arugula, pistachio, and extra virgin olive oil.

Santa Maria Grill's Baja lobster roll is one of the dishes the Padres feature in their Taste of San Diego lineup.

Pulled pork, bacon, and a pork loin schnitzel on a brioche bun, with pepperoncini relish and Shack Aioli.

Blue Water Seafood serves its fish tacos grilled.

Blue Water Seafood also makes poke.

Mexican street corn, served on or off the cob. One version comes topped with Pop Rocks.

The Turkado is a sandwich from Board & Brew, which pairs its sandwiches with craft beer.

The Veggie Supreme is the vegetarian sandwich the Padres highlight at Board & Brew.

Gaglione Brothers makes a San Diego-style cheesesteak.

These garlic fries from Gaglione Brothers are gluten-free, according to the Padres.

Spiro's, a Greek restaurant group with locations in Coronado and La Jolla, brings its gyro to the park.

The Hot Hen is a hot chicken sandwich with Fresno chile slaw and fuego sauce.

A Hawaiian-inspired short rib rice bowl from Kona Patio.

Jack in the Box got its start in San Diego, and its ballpark stand serves tiny tacos.

The Purple Haze is Cutwater vodka, sweet and sour, and Welch's grape juice, poured at the Jack in the Box stand.

An's Field Services makes its gelato locally, in baseball-themed flavors like Chalk, Clay, and Sand.

A berry açaí bowl from Sambazon, and it's vegan.

This margarita is made with Sambazon's açaí.