Bring your appetite and your wallet if you’re coming to Texas Rangers home games this year. The team officially unveiled their new food menu for the 2026 season, and it’s hats above other teams.
The season’s headliner is the $40 9th Inning Rally Sombrero, a nine-layer dip served inside a 26-inch fried tortilla shell filled with refried beans, cheddar cheese, sour cream, guacamole, pico de gallo, black olives, jalapeños, and shredded lettuce, plus tortilla chips. It’s a special treat for vegetarians.
For fans preferring meat and a different kind of hat, there is the Chicken Tender Helmet. Filled with 12 tenders and two pounds of fries, it comes in a full-size souvenir batting helmet.
For those wanting sweets instead of meat in their souvenir helmet, there is the Churro Helmet Sundae, filled with scoops of Blue Bell ice cream, warm churros, and classic sundae toppings.
Globe Life Field Cuisine is in a league of its own. It’s the place where you can basically sample some of the best food in all of North Texas. While the main attraction will be on the diamond, the concessions stands will come a close second.
Fans are definitely thrilled about the new menu.
“I see a new ballpark tradition of a few beers and 9th Inning Sombrero Rally Hats everywhere,” said Randi Thraves of Arlington. “Just watch out for flying guacamole.”
While there is supposedly no crying in baseball, fans will be crying for mucho mas sombrero food.
Photo By Ozzie Garza
Other menu items include:
* Texas Ribeye Sandwich —grilled Nolan Ryan Beef ribeye steak topped with chimichurri, sliced tomato, and fresh arugula on a soft roll, served with French fries.
* Texas Tenderloin Sandwich — sliced Nolan Ryan Beef tenderloin served on a brioche bun with Gouda cheese, Dijonnaise, and balsamic-dressed arugula, served with French fries.
* High Steaks Nachos — crispy tortilla chips topped with white queso, chopped Nolan Ryan Beef tenderloin, pico de gallo, salsa, and sour cream.
Photo By Ozzie Garza
* Grilled Chicken Sandwich — juicy grilled chicken breast on a brioche bun with provolone cheese, Dijon honey mustard, lettuce, and tomato, served with French fries.
* Pork Wings — smoky, succulent pork “wings” tossed in Sweet Baby Ray’s BBQ sauce and finished with a peppery seasoning blend.
* The Pig Kahuna — teriyaki-glazed pork patty topped with sweet and salty peanut butter sauce and a grilled pineapple ring on a four-inch bun, served with potato chips.
* Elote Dawwg — Texas chili jumbo all-Angus beef hot dog topped with roasted corn, chili lime crema, and cotija cheese.
* Hawwt Dawwg Biscuits & Gravy — double-battered and deep-fried Texas chili jumbo all-Angus beef hot dog served on a split buttermilk biscuit and smothered in country gravy.
* Texas Tamale Torta — soft bolillo roll spread with refried beans and filled with pork tamales, salsa verde, chili-lime crema, and cotija cheese.
* Classic Garlic Fries — fresh fries tossed in garlic butter and topped with shaved Parmesan cheese.
* Loaded Pretzels — jumbo Bavarian pretzels available in jalapeño cheddar, everything seasoned, or cinnamon sugar varieties.
* Captain Kids Meal Box — hot dog or chicken tenders served with fries and a drink in a Texas Rangers Captain lunch box.
* Mocktails — a selection of nonalcoholic specialty beverages.
* Dirty Sodas — bringing the viral drink to the ballpark. Fans will have the ability to create their own dirty soda with their choice of fountain soda syrup flavor and various sundae toppings choices.
Photo By Ozzie Garza
Chef Chris Vasquez said they began planning the food menu as soon as the final out was made in the previous season. The culinary team came up with a wide variety of winning creations that are sure to leave fans craving more. It is truly a home run in creativity and taste.
For those unable to meet the cost of the new menu delicacies, there will be, once again, the ever-popular dollar hot dogs every Wednesday night.
As a lifelong baseball fan and ballpark food aficionado, let me just say that a hot dog at Globe Life Field beats a steak at The Lonesome Dove.
Ozzie Garza has been writing about the Rangers for more than 25 years. He is a frequent contributor to the Fort Worth Weekly.
