N.L. WEST

Los Angeles Dodgers Baseball Club

DODGER STADIUM

LOCATION

Los Angeles, California

OPENED

1962

CAPACITY

56,000

NICKNAMES

Chavez Ravine, Blue Heaven On Earth

A long with the Giants, the Dodgers left New York in 1958 to find a new home in sunny California. Soon after, the city of Los Angeles had a new stadium built for their new baseball team. Opening April 10, 1962, Dodger Stadium is the third oldest MLB park currently in use. That means a lot of baseball history has happened here, including four of the Dodgers’ six World Series titles. And some of the sport’s greatest players have called Dodger Stadium home at one point during their careers, including pitchers Sandy Koufax and Don Sutton, and catcher Mike Piazza.

SOCAL HOT DOG
WITH MEXICAN CORN ON THE COB & BERRY-GRAPE COOLER

Like the local culture, the area’s food is influenced by a large Hispanic population. Elote, Mexican corn on the cob with cheese and chili, is a must try to complete any Dodger Stadium experience. Carne asada nachos served in a plastic helmet is another fan fave. However, the simple yet uniquely sized, 10-inch hot dog is Dodger Stadium’s bestseller.

N.L. WEST

Los Angeles Dodgers Baseball Club

SOCAL HOT DOG

PREP TIME

5 minutes

COOK TIME

5 minutes

MAKES

4 dogs

INGREDIENTS

• 4 hot dogs
• 4 tablespoons sweet pickle relish, divided
• 4 teaspoons yellow mustard
• 4 hot dog buns

INSTRUCTIONS

1. In a skillet, add the hot dogs with 3 cups water. Heat to simmering over medium heat. Cook for 5 minutes or until hot.
2. To assemble hot dog, place a hot dog in a bun, followed by 1 tablespoon of sweet pickle relish. Drizzle 1 teaspoon yellow mustard on top. Repeat for remaining hot dogs.

CITY OF HOT DOGS

In 2015, the National Hot Dog and Sausage Council predicted that Dodger Stadium would sell more hot dogs than any other Major League park. The more than 2.5 million hot dogs puts Dodger fans one million dogs above the next closest ballpark, Yankee Stadium. Most hot dogs sold at Dodger Stadium are “Dodger Dogs,” a beloved 10-inch frankfurter that remains as simple and classic as when it was introduced in 1962.

N.L. WEST

Los Angeles Dodgers Baseball Club

MEXICAN CORN ON THE COB

PREP TIME

5 minutes

COOK TIME

10 minutes

MAKES

8 pieces

INGREDIENTS

• 8 ears frozen sweet corn
• 4 ounces Mexican cheese, such as cotija
• 8 tablespoons mayonnaise, divided
• optional sprinklings: salt, pepper, and paprika

INSTRUCTIONS

1. Fill a large pot with water and bring to a boil. Add corn and reduce heat to simmering. Cook until tender, about 8 minutes.
2. Meanwhile, grate the cheese and set aside.
3. When the corn is cooked, remove carefully with a tongs. Allow to cool slightly before finishing, about 2 minutes.
4. Carefully spread 1 tablespoon of mayonnaise on each ear of corn. Sprinkle cheese generously all over the corn, followed by a dash of salt, pepper, and paprika. Serve hot.

N.L. WEST

Los Angeles Dodgers Baseball Club

BERRY-GRAPE COOLER

PREP TIME

5 minutes

COOK TIME

0 minutes

MAKES

2 quarts

INGREDIENTS

• 2 cups mixed berry juice
• 2 cups grape juice
• 1 quart lemon-lime soda
• ice cubes

INSTRUCTIONS

1. In a pitcher, combine the mixed berry juice, grape juice, and lemon-lime soda. Stir well.
2. Serve in glasses with ice cubes.