Comerica Park

A natural-casing hot dog under all-meat chili, diced onion, and a stripe of yellow mustard. Detroit’s defining food.

Michigan craft taps at the Michigan Craft stand behind the Rocket Entry. The state has one of the deeper craft scenes in the country.

Thick square slices with crispy caramelized cheese edges and sauce ladled on top.

Potato and cheddar pierogi topped with hatch chile queso, Polish kielbasa crumbles, caramelized onions and sauerkraut, at the Hamtramck stand.

A hand-battered footlong corn dog rolled in cheese powder and topped with Coney chili, orange mustard and diced onions.

Slow-smoked bone-in short rib topped with elote slaw and BBQ mayo on a Martin’s potato roll.

Spicy andouille sausage with tajin-spiked sweet potato, roasted orange peppers and onions under Slow’s Tiger-Style sauce and lime, at Slow’s BBQ.

Bert’s BBQ signature mac and cheese topped with Cheetos.

A classic smoked turkey leg from Bert’s BBQ.

A bacon-wrapped hot dog topped with beans, pico de gallo and cotija, served on a grilled cheese bun at Taqueria El Rey in Big Cat Court.

French fries topped with Fairway-exclusive USDA Choice Angus Peninsula steak and zip sauce.

Fairway-exclusive USDA Choice Angus Peninsula steak with garlic aioli, provolone, arugula and balsamic glaze on an onion roll.

Cheese puffs topped with nacho cheese and jalapeños, at the Big League Grill.

Nacho chips under barbacoa, hatch chile queso, jalapeños, pico de gallo, sour cream and Flamin’ Hot Cheetos.

Fresh strawberries topped with kunafa, dark chocolate, whipped topping and pistachio crumbles.

Orange sherbet in a wafer cone, waffle cone, or souvenir baseball helmet, at Big Cat Court.

A fried elephant ear topped with two scoops of vanilla ice cream, apple pie filling, hot dog caramel sauce, Cracker Jack sprinkle and whipped topping.

Chopped hot dogs and coney chili on a tostada shell with mustard, shredded cheddar and diced onions, wrapped in a tortilla.

A burrito built around smoked chicken.