N.L. WEST

Colorado Rockies Baseball Club

COORS FIELD

LOCATION

Denver, Colorado

OPENED

1995

CAPACITY

50,398

NICKNAME

Jurassic Park

In 1991, the Colorado Rockies were selected to be one of two expansion teams to join the MLB. The team initially shared Mile High Stadium with the NFL’s Broncos until Coors Field opened in the spring of 1995. With the thin mountain air, the park is known as a hitters park, in which sluggers like Todd Helton, Larry Walker, and Carlos Gonzalez have thrived. The Rockies’ stadium is built in downtown Denver, but to keep it from towering over nearby buildings, Coors Field is set 21 feet below street level. A purple row of seats wrapping around the stadium — twenty rows up on the upper deck — marks one mile above sea level.

MILE-HIGH MEALS

Playing baseball at 5,280 feet is not without its difficulties. In 2002, the Colorado Rockies installed a humidor at Coors Field. The team stores baseballs inside the humidor to combat Denver’s low humidity, which can make baseballs travel farther. Keeping baseballs at a constant 70 degrees and 50 percent humidity has helped reduce the relatively high number of home runs at the stadium.

When cooking at high elevations, chefs have to switch up their game plan too! At a mile above sea level, water boils at a lower temperature, so steamed or boiled foods take longer to cook. Baked goods often rise quickly, then fall. To combat this, increase baking temperatures by 15–25 degrees Fahrenheit.

ROCKY MOUNTAIN BURRITO
WITH CHOCOLATY BERRY KABOBS

Coors Field is said to have one of the best burgers in baseball, the Helton burger, named after one of the team’s most-beloved players. Hot dogs are taken to a new level at Xtreme Dog, whose dogs are topped with everything from bacon to chili sauce. But those looking to stuff themselves look no further than this overstuffed Rocky Mountain Burrito!

N.L. WEST

Colorado Rockies Baseball Club

ROCKY MOUNTAIN BURRITOS

PREP TIME

5 minutes

COOK TIME

30 minutes

MAKES

4 burritos

INGREDIENTS

• generous sprays cooking spray
• 1 medium onion
• 1 tablespoon olive oil
• 1 pound lean ground beef or turkey
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 8-ounce can diced green chiles, drained
• 1 8-ounce can Mexican tomato sauce
• 1 15-ounce can pinto beans in chili sauce
• 8 ounces Monterey Jack cheese
• 4 burrito-sized flour tortillas
• optional toppings: sour cream, salsa, and guacamole

INSTRUCTIONS

1. Preheat oven to 425ºF. Spray baking dish with cooking spray and set aside.
2. Chop the onion into small pieces and place in a skillet with olive oil over medium heat. Cook for about 5 minutes, stirring occasionally.
3. Add meat, breaking up gently with a spoon as it cooks.
4. When the meat is browned, add the crushed garlic, salt, cumin, chili powder, smoked paprika, diced green chiles, Mexican tomato sauce, and pinto beans.
5. Bring to a simmer and reduce heat to medium-low. Simmer for about 15 minutes.
6. While the filling simmers, grate the cheese and set aside.
7. When the filling is simmered, scoop out about 1 cup of the filling into each of the tortillas, then roll up, folding in the sides as well. Place them seam-side down in the baking dish.
8. Pour the remaining filling over the top of the burritos, then sprinkle with the cheese.
9. Place in the oven for about 10 minutes or until slightly browned.
10. Serve hot with fixings such as guacamole, sour cream, or salsa.

N.L. WEST

Colorado Rockies Baseball Club

CHOCOLATY BERRY KABOBS

PREP TIME

10 minutes

COOK TIME

0 minutes

MAKES

8 kabobs

INGREDIENTS

• 6 large strawberries
• 24 blueberries
• 24 raspberries
• 2 ounces chocolate almond bark

INSTRUCTIONS

1. Place a large sheet of parchment paper on a flat surface.
2. Cut the tops off of each strawberry, then cut in quarters. Set aside.
3. Thread each skewer with 1 blueberry, followed by a raspberry, then a strawberry. Repeat 2 more times on each skewer.
4. Place finished skewers on parchment paper and set aside.
5. In a microwave-safe dish, heat the chocolate almond bark in the microwave at 50% power in 30 second increments until melted, stirring in between.
6. When the chocolate is melted, dip a fork in the chocolate and drizzle all over the kabobs.
7. Allow chocolate to cool before serving.