{"id":641118,"date":"2026-03-24T18:31:28","date_gmt":"2026-03-24T18:31:28","guid":{"rendered":"https:\/\/www.rawchili.com\/mlb\/641118\/"},"modified":"2026-03-24T18:31:28","modified_gmt":"2026-03-24T18:31:28","slug":"citi-fields-grub-champs-this-season-from-cheesy-pulled-pork-cornbread-and-cactus-tacos-to-a-mets-legends-smoky-sliders","status":"publish","type":"post","link":"https:\/\/www.rawchili.com\/mlb\/641118\/","title":{"rendered":"Citi Field\u2019s grub champs this season, from cheesy pulled-pork cornbread and cactus tacos to a Mets legend’s smoky sliders"},"content":{"rendered":"

At Citi Field, there are the usual heavy hitters when it comes to food choices \u2014 not to mention on-field stars<\/a> \u2014 but new additions make this year\u2019s options a well-rounded food lineup with plenty of depth.<\/p>\n

The food is just part of what goes into the decision-making for the partners the Mets bring in each season, as there are unique stories and backgrounds all across the diamond that they hope satisfy hungry fans.<\/p>\n

This year will see a wide array of additions, such as 1986 World Series hero Mookie Wilson bringing his take on barbecue and Bronx-born chef Zina Bunch taking her brand of Puerto Rican empanadas to the major leagues.<\/p>\n

Mets legend Mookie Wilson is bringing his sliders to Citi Field this season. Brian Zak\/NY Post<\/p>\n

\u201cI think that those stories are really great, and that\u2019s what I mean when literally everywhere you look in the ballpark, there\u2019s a cool story, there\u2019s a cool food item, and there\u2019s just something amazing,\u201d Jason Eksterowicz<\/a>, Aramark senior executive chef for Citi Field, told The Post.<\/p>\n

\u201cWhen you look around here, and you talk to all of these different partners, it literally is like a food family that we\u2019ve built here.\u201d<\/p>\n

The Mets are selling 37 new offerings for the 2026 season in partnership with 27 vendors. The Amazin\u2019s may be looking for their first World Series crown in 40 years<\/a>, but Citi Field\u2019s culinary concoctions continue to be champs \u2014 now having won USA Today\u2019s 10Best Readers\u2019 Choice Award<\/a> for best baseball stadium food for three straight years.<\/p>\n

Ahead of the Mets\u2019 home opener on Thursday, March 26, against the Pittsburgh Pirates, here are some of The Post\u2019s favorite dishes for this season after sampling items at the team\u2019s annual tasting event.\u00a0<\/p>\n

Twenty-seven vendors will be featured at the Mets\u2019 home this year. Aristide Economopoulos<\/p>\n

Eat in the Cave<\/p>\n

The Puerto Rican soul-food kitchen brings its delectable empanadas to Citi Field, with its veggie nadas being the star of the show. Described as a savory blend of rice, cilantro, sweet pumpkin, chickpeas and potato, they pair with the aptly named Cave sauce that bolsters the flavor of the dish.<\/p>\n

Husband-and-wife team Eddie and Zina\u2019s Eat in the Cave offers savory veggie nadas. Brian Zak\/NY Post<\/p>\n

The veggie nadas are a treat for vegetarian Citi Field visitors. Brian Zak\/NY Post<\/p>\n

Chef Bunch told The Post that the veggie nadas are one of the best-selling items for their New Jersey-based food truck, and the inclusion of the vegan-friendly option \u2014 the Cave sauce, however, is not \u2014 was because she \u201cwanted to touch the crowd of vegans and vegetarians, and Citi Field thought it would be a great touch.\u201d<\/p>\n

Eat in the Cave will also offer beef and cheese nadas, and fans looking to try them can find the empanadas in the Hudson Whiskey NY or Clover Home Plate clubs.<\/p>\n

Pig Beach BBQ<\/p>\n

A fan favorite at Citi Field the past few seasons, this barbecue joint is throwing a change-up with a new menu item \u2014 loaded cornbread with decadent cheddar cheese sauce, BBQ sauce and, the pi\u00e8ce de r\u00e9sistance, pulled pork. The cornbread is moist and sweet and balances out nicely with the pork.<\/p>\n

Because this isn\u2019t exactly your garden-variety cornbread, Pig Beach founding partner and chef Shane McBride recommends to The Post that fans use a fork to enjoy this indulgent item, which he considers a main attraction and no mere side dish.<\/p>\n

\u201cThe pulled pork just naturally goes with it \u2014 it\u2019s just juicy, succulent,\u201d McBride said. \u201cThere\u2019s a little bit of sweet and sour from the vinegar sauce, and it pairs really well with the cornbread. It\u2019s quick and easy \u2026 This is probably the fastest dish we\u2019ve ever done here.\u201d<\/p>\n

Shane McBride proudly shows off his loaded cornbread. Brian Zak\/NY Post<\/p>\n

Taqueria Ramirez<\/p>\n

Brooklyn residents have become acutely aware of this Greenpoint eatery\u2019s fresh tacos over the past few years, and now the world\u2019s borough will experience some of that at the Coca-Cola Food Truck in Section 302 from opening day through July 12.<\/p>\n

The stand will offer a nopales (cactus) taco, and with the depth of flavor, even carnivores will have a hard time turning up their noses.<\/p>\n

The nopales (cactus) tacos from Taqueria Ramirez are full of flavor \u2014 and plenty of heat. Brian Zak\/NY Post<\/p>\n

Chef and co-owner Giovanni Cervantes is bringing his best fastball with this one because it definitely doesn\u2019t lack heat. There\u2019s a crunch and je ne sais quoi quality to the flavor profile that Cervantes believes foodies will crave.<\/p>\n

\u201cWe always like to create a little bit of contrast with a little bit of fat, a little bit of acidity that we create with the salsas, a little bit of spiciness that comes with that as well,\u201d Cervantes, who hails from Mexico City, told The Post. \u201cBut I feel, particularly, this taco is really rich in textures you don\u2019t expect.\u201d<\/p>\n

Giovanni Cervantes\u2019 tacos are full of crunch and \u201crich in textures.\u201d Brian Zak\/NY Post<\/p>\n

Legacy Catering by Mookie Wilson and family<\/p>\n

During his playing days, Wilson used to cook up pork chops and yams for himself and some of his teammates. Now, the Mets legend<\/a> is showing off his culinary skills for everyone.<\/p>\n

The smoked pulled-chicken sliders \u2014 available at the Hudson Whiskey NY Club \u2014 feature a classic golden BBQ sauce, bread and butter pickles on a Martin\u2019s slider bun. One could argue that the sandwich is as enjoyable as watching Wilson hit a groundball<\/a> through a certain first baseman\u2019s legs.<\/p>\n

Mookie Wilson\u2019s cooking skills shine through in his smoked pulled-chicken sliders. Brian Zak\/NY Post<\/p>\n

Wilson enjoys the idea that his food will help people see the many layers that baseball players have.<\/p>\n

\u201cI think that it kind of opened people\u2019s eyes a little bit,\u201d he told The Post. \u201cThere\u2019s another side to many, many ball players.\u201d<\/p>\n

Willets Point Brewery<\/p>\n

The 9-9-9 challenge \u2014 nine beers and nine hot dogs over nine innings \u2014 has taken over a subset of baseball culture over the past few years, and Citi Field is now offering fans a more formal way to do it, albeit in a scaled-down variation. Chowhounds can pig out on nine mini Nathan\u2019s hot dogs that come with nine 4-ounce beers (either Coors Light or Heineken).<\/p>\n

Willets Point Brewery\u2019s backyard BBQ burger is a home run. Brian Zak\/NY Post<\/p>\n

But Willets Point is also selling a backyard BBQ burger that is loaded with two 4-ounce Pat LaFrieda patties, New York cheddar, BBQ pulled pork, onion rings, whiskey BBQ sauce, shredded lettuce and pickles on a brioche bun. <\/p>\n

This was one of The Post\u2019s new favorite bites, so if you\u2019re looking for an elevated burger, this should be a go-to.<\/p>\n

The rest<\/p>\n

If any of those items don\u2019t catch your fancy, there are plenty of other options when you\u2019re at the ballpark.<\/p>\n

The Queensboro \u2014 an eatery from Jackson Heights \u2014 will have a kimchi reuben at the Taste of Queens from March 26 to July 12, while former \u201cMan v. Food\u201d host Adam Richman\u2019s Burger Hall of Fame will now offer a caprese burger at its stand. Amazin\u2019 Deli added a chopped Italian sausage sandwich that\u2019s a new spin on a ballpark staple.<\/p>\n

Jackson Heights chef Tony Liu doesn\u2019t have to travel far to bring his kimchi reuben from The Queensboro to Mets fans. Brian Zak\/NY Post<\/p>\n

Pat LaFrieda\u2019s Chop House\u2019s apple pie cheesecake channels Citi Field\u2019s quirky home run apple. Brian Zak\/NY Post<\/p>\n

Those looking for a sweet treat have a few choices, with Long Island-based Hildebrandt Ice Cream bringing a Mets-inspired Blue & Orange Skies flavor, along with Pat LaFrieda\u2019s Chop House adding an apple pie cheesecake that bears a striking resemblance to the ballpark\u2019s iconic home run apple<\/a>.<\/p>\n

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