State Farm Stadium

Hand dipped and battered buttermilk fried chicken tenders with kale slaw, pickles, and tanker sauce on a potato bun, served with Frites Street steak fries.

Sliced grilled chicken and smoked peppered bacon with lettuce and vine-ripened tomato, covered in tanker sauce in a whole wheat wrap.

An Italian beef sandwich from Spinato's, the Phoenix-area pizzeria institution, at its dedicated concourse pizza stand.

A Mexican street-corn-inspired taco from Barrio Queen, the Scottsdale-born modern Mexican restaurant group, at its own concourse stand.

Slow-braised beef short rib birria over fries with birria "gravy," Oaxaca cheese, red onions and cilantro, crema, and roasted jalapeño.

Beer cheese cavatappi mac and cheese topped with roasted garlic sriracha BBQ smoked brisket burnt ends and crispy onions.

A salad with cucumbers and crispy rice noodles, lightly tossed in a Thai peanut dressing.

A loaded nacho platter served in a souvenir plastic football, one of the stadium's signature novelty items.

A hibachi-style rice bowl from Kaizen, the stadium's Asian-fusion stand, which also serves a yakisoba noodle bowl at the same location.

Pretzel bites loaded nacho-style with nacho cheese, candied jalapeños, crispy onions, guacamole, crema, and pico de gallo.

Three crème brulee-filled donuts with torched turbinado sugar, one piece of maple candied bacon, and Cardinals sprinkles, whipped cream, and mini M&Ms.

A dessert pizza topped with Nutella, seasonal berries, whipped cream, and sprinkles.

Mango, watermelon, pineapple, jicama, and cucumber topped with lime, chamoy, and Tajín.

Four Peaks Brewing Co.'s flagship Scottish-style ale, from the Tempe, Arizona brewery, on draft at premium bars and portables throughout the stadium.

Champagne by the glass from Veuve Clicquot, at the stadium's dedicated Bubble Lounge and champagne carts.