N.L. WEST

Arizona Diamondbacks Baseball Club

CHASE FIELD

LOCATION

Phoenix, Arizona

OPENED

1998

CAPACITY

48,519

NICKNAMES

The BOB, The Snake Pit, The Aircraft Hangar

The Diamondbacks are one of the youngest teams in the MLB, joining the National League in 1998. So of course they had to have one of the best and largest scoreboards, standing 47 feet tall, and one of the coolest stadiums in the league. And they literally needed it. On those sunny summer days, Arizona’s sweltering heat would be unbearable for players and fans alike. Chase Field was the first baseball park to have both a retractable roof, which is closed during those hot day games and open for the cooler night games, and a grass field. The cool, new stadium must have been lucky for the Diamondbacks. Shortly after entering the MLB, they won a World Series (2001). And no wonder, they had the Big Unit, Randy Johnson, on the mound that year.

FOOD TRUCK ALLEY

The popularity of mobile food trucks has exploded across the country, and the Arizona Diamondbacks are capitalizing on this trend — to the benefit of hungry fans! On weekends, a rotating schedule of Phoenix’s all-star food trucks park just outside Gate A at Chase Field. With local options from grilled cheese sandwiches to quesadillas to signature burgers, Diamondback fans never have to eat the same thing twice!

ARIZONA HOT DOG
WITH SOPAIPILLAS

A trendy new stadium deserves some trendy new eats. So think food trucks. Food Truck Alley features different food trucks every game, with many eats having a southwestern flare. For fans with a sweet tooth, there is the churro dog, topped with frozen yogurt, caramel, and chocolate sauce.

N.L. WEST

Arizona Diamondbacks Baseball Club

ARIZONA HOT DOG

PREP TIME

15 minutes

COOK TIME

5 minutes

MAKES

4 dogs

INGREDIENTS

• 4 slices bacon
• 1 small tomato
• 1 small onion
• 4 ounces cheddar cheese
• 4 hot dog buns
• 4 tablespoons salsa verde, divided
• 4 teaspoons mayonnaise, divided
• 1 teaspoon hot sauce, divided

INSTRUCTIONS

1. In a skillet over medium heat, fry the bacon until crisp. Remove and set aside.
2. In a second skillet, add hot dogs and 3 cups water. Simmer over medium heat for 5 minutes or until hot.
3. While the hot dogs are cooking, chop the onion and tomato into small pieces and set aside.
4. Grate the cheese and set aside.
5. To assemble the hot dogs, place hot dogs in the buns, followed by a slice of bacon on each. Sprinkle 1 tablespoon of tomato, followed by 1 tablespoon onion, 1 tablespoon salsa verde, and drizzle 1 teaspoon mayonnaise, and a 1/4 teaspoon hot sauce on each hot dog. Top with cheese before serving.

N.L. WEST

Arizona Diamondbacks Baseball Club

SOPAIPILLAS

PREP TIME

5 minutes

COOK TIME

5 minutes

MAKES

4 pieces

INGREDIENTS

• 4 small flour tortillas
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons oil

INSTRUCTIONS

1. Cut the tortillas into wedges. Set aside.
2. In a mixing bowl, combine the sugar and cinnamon. Stir well and set aside.
3. In a skillet, heat the oil over medium-high heat.
4. Working in batches, add some tortillas. Cook for about 30 seconds and turn over carefully with a tongs. Cook an additional 30 seconds.
5. Carefully remove from the hot oil to a space lined with paper towels to drain.
6. Allow to cool slightly before dipping in the cinnamon sugar.
7. Serve warm. Store leftovers in an airtight container at room temperature for up to 1 day.

WHAT’S THE COUNT?

The United States Department of Agriculture recommends a daily intake of 2,640 calories for men and 1,785 calories for women. So what’s the calorie count on some baseball classics?

• Foot-long Hot Dog: 475 calories
• Cotton Candy: 225 calories
• Corn Dog: 450 calories
• Peanuts (1 ounce): 125 calories
• Soft Pretzel: 390 calories