San Diego’s Petco Park is still king as the No. 1 Major League Baseball park in America, according to this week’s just-released “For the Win” ranking by USA Today.
Billed as “the perfect ballpark” by the news organization, the judges celebrated the venue’s beautiful downtown location, its Park in the Park and wrote that it “has the best food and beer selection in baseball.”
One of things that makes Petco Park’s food and beverage offerings special is its curated mix of vendors — many of them homegrown San Diego restaurants, stores, beer, coffee and kombucha makers.
A sneak peek at the new foods coming to Petco Park this Padres season
More than a dozen San Diego County-based food purveyors are returning for the 2025 San Diego Padres season, which kicks off Thursday, and a couple of new local food vendors have joined the mix.
The most prominent is Michelin-starred chef Drew Deckman, who, with his wife, Paulina, opened 31ThirtyOne By Deckman’s restaurant last summer in North Park. (His other three restaurants, including Michelin-starred Conchas de Piedra, are south of the border in Baja California’s Valle de Guadalupe).
Deckman has created a menu of Baja seafood-related dishes that will be served this season in Draft by Ballast Point restaurant/bar on the stadium’s Garden Level. His menu includes fish tacos, shrimp and vegetarian ceviche options, glazed pork riblets and fresh Baja oysters.
Deckman told the Union-Tribune that serving food at Petco Park is a dream come true.
“I’m without words really,” Deckman said. “We are so excited to be part of the lineup this season at Petco Park. As a longtime Padres season ticket-holder and lifelong baseball fan, it is really an honor to be serving up some of my Baja favorites. The Padres are such an important part of our local culture on both sides of the border. Our team at Deckman’s Restaurant Group hopes to be a small part of that culture through food.”
After taste-testing almost all of the new items on Wednesday, here is our scorecard.
The home run: Market Fish Taco
Most San Diegans have enjoyed a Rubio’s fish taco, and Drew Deckman’s version will stir nostalgic memories with its batter-fried white fish, cabbage, lime and avocado crema. But Deckman’s tacos are made with fresh-caught, locally sourced rockfish that’s filleted in-house and everything is made from scratch. It’s like Rubio’s, but 10 times better. Draft by Ballast Point, above Seaside Market on the Garden Level, Section 107.
The slider pitch: The Bacon Blue Slider
This is one of three new sliders Delaware North has introduced this season. This grilled mini-burger is topped with a creamy, not-too-tangy blue cheese sauce that is surprisingly delicious. A close runner up is the flavor-packed Pretzel Beer Cheese Slider, which is topped with a slice of pastrami. Both, along with the new SoCal Slider, can be found here: Kona Big Wave Patio on the Terrace Level.
Bases are loaded: Banana Bread Padres Helmet
If you grew up eating grandma’s banana pudding recipe like I did, this dish created by Delaware North will bring back memories. One of the plastic Padres helmet cups serves as the cup for a bed of vanilla wafer cookies, topped with banana pudding, glazed banana slices and candied nuts. It’s a big portion, so plan on sharing it. Found in dessert locations.
The triple: Pig Wings
No flying pigs were harmed in the making of this savory snack. Another offering from Drew Deckman, these are pork riblets, prepared chicken wing-style and bathed in a finger-licking harissa honey sauce. A handful of them are served plated with fries and cabbage slaw. Draft by Ballast Point, above Seaside Market on the Garden Level, Section 107.
The double: Park Bark
This delicious and decadent new dessert is courtesy of Petco Park executive chef Phillip Dumlao, who adapted it from his wife’s family recipe. It’s a saltine cracker-style toffee topped with dark chocolate, crushed pecans and walnuts and chocolate chips. It’s definitely addictive. Available in Seaside Market, luxury suites and other locations.
The single: Bacon Cali Dog
Delaware North has introduced this huge flavor bomb that could easily serve two people, if the buyer is willing to share. It’s a large bacon-wrapped dog topped with avocado crema, diced tomatoes, pickled red onions, jalapeño slices and tiny potato crisps. Available at the Elote/Michelada cart in Section 100.
The crowd favorite: Guava Sunset Tea
Teaspoon, with three locations in North County, is the stadium’s new boba tea provider. Teaspoon’s Thai tea variety is mild and delicious, but I strongly recommend the refreshing Guava Sunset Tea. It’s made with freshly blended guava purée and pineapple marmalade, topped with a splash of lemon juice. Available in Gallagher Square.
The woulda-coulda: Lobster-topped chorizo sausage
The one new dish at the park that I most wanted to try was a grilled chorizo sausage topped with lobster salad. What would it taste like? Would the strong sausage flavor overpower the delicate lobster? Unfortunately, I didn’t get to taste it at the media preview Wednesday morning. But as a consolation, I did enjoy the park’s new lobster roll sandwich. It was fresh lobster grilled on a Santa Maria-style grill over white oak, mixed in a light salad sauce and seasoning, served on a brioche roll. There was a generous portion of very fresh lobster, so I give it high marks. Pacifica Market in Power Alley.
San Diego Padres 2025 Season
Season: March 27 through September 28
Where: 100 Park Blvd., San Diego
Online: mlb.com/padres/ballpark
A sneak peek at the new foods coming to Petco Park this Padres season
Originally Published: March 26, 2025 at 2:24 PM PDT
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