New Food Items at Highmark Stadium

A Portuguese roll piled with chicken cutlet, pomodoro, mozzarella, parmesan, roasted peppers, and garlic parmesan dressing — from celebrity chef and "The Bear" star Matty Matheson, exclusive to Highmark Stadium.

Prime brisket, ancho-cardamom pork spare rib, and house-made kielbasa with pickles, mild BBQ, and coconut curry — the "Texish" barbecue blend of Texas smoking technique and South Indian flavor from James Beard Finalist chef Ryan Fernandez's Buffalo restaurant Southern Junction.

Smoked charred corn with paprika aioli, crema, spiced paneer, crushed papadum, and cilantro, from Southern Junction.

Handcrafted dumplings rooted in Western New York's Polish heritage — farmers cheese and caramelized onions, topped with sour cream.

Fresh-dough empanadas with beans and cilantro sauce, from Half Luna Empanadas, founded by Stephanie Rivera and rooted in her Peruvian and Puerto Rican heritage.

French baguette with Viet bologna and pork, pickled daikon and carrots, cucumber, jalapeño, and cilantro, from Buffalo Vietnamese kitchen Pham's Kitchen.