Northwest Stadium

The signature half-smoke from DC institution Ben's Chili Bowl, dressed all the way with chili, mustard, and onions at its Main Concourse stand.

A bowl of Ben's chili in beef or veggie, the same recipe that's made the U Street original a DC landmark since 1958, now on the Main Concourse.

BBQ Country's chopped brisket sandwich, the anchor item at its two Main Concourse locations alongside Raise Hail Nachos and a Vienna hot dog.

A Commanders-branded loaded nacho build from BBQ Country, distinct from the stand's more traditional nacho option.

Brisket smoked in-house for 17 hours at DC Que's Upper Concourse counter, served with kettle chips alongside loaded brisket nachos and an Italian sausage.

A spicy Chesapeake-style sausage finished with brown mustard, served at the same Main Concourse stand as the crab-stuffed pretzel grilled cheese.

A crab-shaped soft pretzel roll stuffed with lemon-tarragon crab filling, mozzarella and provolone, brushed with garlic butter and parmesan — a Chesapeake spin on stadium comfort food.

Peruvian Brothers' grilled chorizo sandwich, part of an Upper Concourse menu built around South American street food rather than typical stadium fare.

A hand-held beef empanada from Peruvian Brothers, sold alongside chicken and spinach-and-cheese versions plus the Pollo and Chicharron sandwiches.

Roaming Rooster's Nashville-hot take on its fried chicken sandwich, one of three heat levels (Original, Nashville, Honey Butter) at its Upper Concourse stand.

A pair of griddled Salvadoran pupusas — pork and cheese, bean and cheese, chicken and cheese, or cheese only — from the Main Concourse pupuseria.

A milkshake blended with peach cobbler at the Club Level dessert stand, which also serves the cobbler itself, puddings, and a giant cookie.

The stand's namesake cobbler, served warm alongside an apple version and a rotating variety of puddings.

Dulce-de-leche-filled alfajor cookies from Peruvian Brothers, the dessert option on an otherwise savory Upper Concourse menu.