Globe Life Field Food, Rated

A three-bone rack of beef short ribs, smoked in oak and black pepper, then cut down to a half rack for each order.

Brisket sliced to order, lean or fatty, stacked on a toasted bun. Hurtado says it's the only stand in the park that slices brisket fresh instead of serving it pre-chopped.

Shredded brisket birria, crisped on the flattop with melted jack cheese, cilantro, and onion. There's no side of consomme for dipping.

Tortilla chips topped with Hurtado's shredded brisket. It's the only item sold at the smaller Section 200 counter.

Tortilla chips topped with Hurtado's smoked tri-tip, the beef alternative to the brisket nachos at the same counter.

A large baked potato stuffed with butter, cheddar cheese, and Hurtado's shredded brisket, topped with Sweet Baby Ray's barbecue sauce.

Four whole smoked wing sections tossed in Sweet Baby Ray's barbecue sauce.

A two-foot hot dog topped with brisket, nacho cheese, and jalapenos, named for Nelson Cruz's bat.

Frozen margaritas sold at roughly 16 stands across the park, with Teremana cocktails at the terrace by Sections 134-135.

The chain's flagship burger: a fresh beef patty on a toasted five-inch bun with mustard, lettuce, tomato, and pickles.

Whataburger's standard fries, sold at the chain's Section 105 ballpark stand.

Battered onion rings, one of four Whataburger items sold at the Section 105 stand.

A Whataburger milkshake, sold at the chain's Section 105 ballpark stand.

Golden Chick's fried chicken tenders, served with fries at the Section 128 stand.

A fried chicken breast sandwich from the Golden Chick stand.

A fried chicken tender folded into a fresh waffle shaped like a taco shell, drizzled with honey sriracha sauce and topped with bacon bits. Two to an order.

Funnel cake batter fried into strips instead of a full cake, usually dusted with powdered sugar.

A stand that rotates different local Arlington restaurants through its menu.

Shaved ice from Bahama Buck's, sold at Sections 109 and 206.

A named Tex-Mex item on the concessions lineup.

A named Tex-Mex item combining elote (Mexican street corn) with a hot dog.

Grilled Nolan Ryan Beef ribeye with chimichurri, sliced tomato, and arugula on a soft roll, served with fries.

Sliced Nolan Ryan Beef tenderloin on a brioche bun with gouda, dijonnaise, and balsamic-dressed arugula. It comes with fries.

High Steaks tops its tortilla chips with white queso, chopped Nolan Ryan Beef tenderloin, pico de gallo, salsa, and sour cream.

Smoky pork 'wings' tossed in Sweet Baby Ray's BBQ sauce and a peppery seasoning blend.

A teriyaki-glazed pork patty with peanut butter sauce and a grilled pineapple ring on a four-inch bun, served with potato chips.

The Hawwt Dawwg is a Texas Chili jumbo all-Angus beef hot dog, double-battered and deep-fried, then served on a split buttermilk biscuit and smothered in country gravy. This is breakfast, lunch, and a nap, all on one plate.

Nine-layer dip served inside a 26-inch fried tortilla shell, with tortilla chips. The layers include refried beans, cheddar, sour cream, guacamole, pico de gallo, black olives, jalapenos, and shredded lettuce.

Blue Bell ice cream, warm churros, and sundae toppings served in a souvenir batting helmet.

Build-your-own fountain soda, with a choice of syrup flavors and toppings.

Balcones Texas whiskey with lemon juice, simple syrup, and a splash of soda.

Teremana tequila and orange juice, topped with a light Texas beer.

A whiskey sour made with Balcones whiskey, Cointreau, lemon juice, simple syrup, and orange juice, finished with a cherry syrup float.

A warm lobster roll with garlic herb butter on a brioche bun.

A cold lobster roll with light mayo, lemon, celery, and Old Bay on a brioche bun.