For Aarón Sánchez, Super Bowl Food Is About New Orleans Soul

Sticky, smoky-sweet ribs slathered in chile colorado sauce. Spicy, saucy tortas ahogadas that demand extra napkins. And chicken wings that balance sweet, heat, and umami in every bite. For Aarón Sánchez, cooking for the Super Bowl isn’t just about game-day eats—it’s about bringing New Orleans’ bold, soulful flavors to the table.

This year’s Big Game is personal for the MasterChef judge and award-winning chef. New Orleans isn’t just where he lives—it’s a city that has shaped him as a cook and storyteller. And while his Super Bowl menu is packed with unapologetically big flavors, it’s also a reflection of how his Mexican roots naturally blend into the city he now calls home.

“New Orleans isn’t just where I live—it’s a city that has shaped me as a chef in every way,” Sánchez says. “The mix of Creole, Cajun, and Southern influences blends perfectly with my own Mexican roots, and I love marrying those bold, soulful flavors in everything I cook.”

New Orleans Cooking Is Built for Game Day

If any city understands how to cook for a crowd, it’s New Orleans. The city thrives on big, messy, hands-on food meant to be shared— from crawfish boils to po’boys dripping with remoulade. Super Bowl menus follow the same philosophy: bold, communal, and made for gathering together.

“New Orleans is a city that lives and breathes bold flavors, and that’s exactly what I wanted to bring to this year’s Super Bowl menu,” Sánchez explains. “Whether you’re grilling, roasting, or frying, it’s all about layering spices, using fresh ingredients, and making food that brings people together—just like we do in New Orleans.”

Sánchez’s menu for game day leans into that philosophy, with a mix of deep, soulful flavors and Mexican influences woven naturally into the dishes.

A Game-Day Menu with a Taste of Place

For Sánchez, Super Bowl food is an extension of his flavor-first approach to cooking. His menu is built on rich spices, slow-cooked depth, and just the right amount of heat—a reflection of both his heritage and his adopted home city. All of these recipes, along with step-by-step instructions, are available now on Aarón Sánchez’s online food destination, COCINA.

Pineapple-Ginger Chicken Wings

Sticky, spicy, and balanced with just the right amount of sweet heat, these wings aren’t your standard buffalo fare. Pineapple and ginger bring brightness, while Mexican chiles add smoky depth, making them a true showstopper.

Banging Baby’s-Got-Back Ribs

Coated in a smoky-sweet chile colorado sauce, these ribs are fall-off-the-bone tender, with a depth of flavor that comes from slow-cooked patience and just the right spice blend. It’s New Orleans barbecue meets Mexican chile mastery.

Mexican Street Corn

A game-day staple, but with Sánchez’s signature bold, tangy, creamy layers of flavor. New Orleans’ love of corn-based dishes meets Mexican elote traditions for a side dish that refuses to be ignored.

Tio Mario’s Famous Chili Con Carne Colorado-Style Burritos

A hearty, rich take on a football-watching essential. This dish brings Mexican slow-braised meat traditions into the Super Bowl mix, showing how flavors from different food cultures fit naturally into game-day eating.

Torta Ahogada

The drowned sandwich of Guadalajara—a crispy bolillo roll stuffed with slow-braised pork, then smothered in a bold, spicy tomato sauce. Messy, deeply satisfying, and exactly what you want in the middle of a high-energy game.

Super Bowl Sunday as a Reflection of American Food Culture

This game isn’t just the biggest night for football—it’s also one of the biggest food-focused celebrations of the year. It’s a day when many Americans reach for comforting, shareable dishes that reflect their own traditions and regional dishes from where they call home.

For Sánchez, his New Orleans-meets-Mexican menu is a perfect example of what American cuisine actually is: a mix of place, heritage, and personal identity.

“Whether it’s using chiles and citrus to brighten up a classic NOLA dish or bringing the depth of Mexican spice to Southern barbecue, my cooking is all about celebrating culture through food,” Sánchez says. “In New Orleans, we cook with passion, we gather around the table, and we never hold back on flavor—just like in Mexico. That’s the energy I bring to my food.”

And on Super Bowl Sunday, when the country gathers around TVs and kitchen tables, that philosophy feels more fitting than ever.

MORE FROM FORBES