26-03-2025
Forget peanuts and Cracker Jack, Isotopes unveil 2025's new batch of ballpark concession items
Mar. 25—Some kids lay in bed dreaming of standing at home plate and hitting a home run to the roar of a stadium crowd.
Jim Griego's dream was about how to fry pork ends in just the right way to mix with red chile flakes and the perfect amount of maple syrup to feed all those screaming baseball fans.
"Pig Candy is my favorite," said Griego, executive chef of the Albuquerque Isotopes, when talking Tuesday about one of his favorite ballpark food concoctions.
Pig Candy was created two years ago and remains one of the best selling items at Isotopes Park.
"It's an invention that I laid in bed for many nights trying to figure out," Griego said. "I love pork because it's such a versatile product. And I kept trying to think, how can you get sweet, spicy, crunchy, and it goes perfect with our main beverage here? We'll just call it a 'beverage.'"
He can call it a "beverage." We'll call it by it's more common name: "beer".
After all, what's taking in a game at the ballpark without a beer in one hand and an order of Pig Candy in the other?
"We challenge them to come up with new and creative ways to elevate the culinary experience for the fan," said Isotopes General Manager John Traub, "Whether it's something savory, whether it's something sweet, whether it's whatever it's going to be, it's going to be delectable."
So, with a grin on his face that resembled a cross between kid in a (pig) candy store and mad scientist revealing his latest invention, Griego on Tuesday led the Isotopes' annual presentation of new ballpark menu items — a collection of savory barbeque-based entrées and five new deserts sure to satisfy on a summer day at the yard.
"I always ask my team, what should we do this year? What looks different? What are things you're seeing out there?" he said, standing in front of a plate chicken wings, a loaded brisket sandwich and several melting ice cream desserts. "And we'll sit down and talk about it, and then I'll start creating. ... This is the way I kick off my baseball season."
Enough of the appetizers. Let's get to this year's new ballpark items — the ones hoping to stick around on the menu at Isotopes Park, like the home run 'Pig Candy' of 2023, and not get sent back down to the minors like some of the items of yesteryear, like the Tumbleweed Burger, a cotton candy green chile cheeseburger that took a swing and a miss in 2019, before Griego was working at Isotopes Park.
New food entrées
Each of this year's three new food items will be available in the Pecos River concession stand near Section 120.
The Ballpark Sandwich: The headliner of this year's unveiling, the "Ballpark" is a brisket sandwich that combines several (you guessed it) ballpark staples from hot dogs to peanuts to pretzels and more.
"It starts out with a pretzel bun," Griego explained. "It has smoked brisket. ... (and) South Carolina mustard barbecue sauce on that. On top of that, I have hot dog bacon (yes, hot dog bacon), and that hot dog bacon is made with a little teriyaki sauce. On top of that, we've got some white onions ... crispy pickles ... and beer nuts.
"So we have everything that you can get at the ballpark, all in one sandwich."
Spicy Roasted Half Chicken: "Coated in a flavorful dry rub, the chicken soaks in a combination of house blended spices, bringing a savory kick with every bite," the Isotopes said in a news release. "As it cooks low and slow, the dry rub caramelizes into a slightly crispy, flavorful crust, sealing in all the juiciness. ... Served with a side of red-chile-infused barbeque sauce."
Hungarian Hot Smoked Paprika Chicken Wings: Air-fried chicken wings with Hungarian hot smoked paprika to bring "a deep, smoky mild heat" paired with a cucumber ranch dressing.
New dessert options
Dessert options are available at "The Sweet Spot" stand near Section 117.
Fanfare Milkshake: Griego said this was his attempt at coming up with a "Bloody Mary milkshake" treat. The frosty dessert features a homemade ice cream cookie dipped in a milkshake with chocolate straws, marshmallow whipped cream, chocolate sauce at the bottom and, of course, a cherry on top.
Ice Cream Nachos: Wafer cookies dusted with cinnamon and sugar and drizzled in chocolate and caramel sauce. Replace the traditional tortilla chips and forget queso, these get dipped in ice cream and whipped cream.
Piña Colada Ice Cream Float: "This delectable float begins with a scoop of creamy soft-serve ice cream served in a delicious non-alcoholic Piña Colada and garnished with a pineapple wedge," said the Isotopes news release. "Topped with whipped cream and a cherry, this is a decadent delight."
Brownie Sundae: It's a classic. It's ice cream on a chocolate brownie topped with a drizzle of caramel sauce and chocolate syrup.
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