Check out Allianz Field’s new food items, with tips from the chef

Andy Greder, Pioneer Press
Updated ·2 min read

Allianz Field showcased 10 food items during a media tasting event on Tuesday, and the menu was as eclectic as the Minnesota United roster of international players.

While it included classic pizza slices and a twist on a brat, the offerings for MLS games this season hit different parts of the globe and the palate.

“It’s mixing in the new stuff with where we want to show this community,” new executive chef Adam Reitsma told the Pioneer Press. “I and the team thought it was very important to not always be concentrating on those stadium favorites, but we wanted to show the diversity of our footprint in the food presented.”

Reitsma, who is from St. Clair, Minn., helped open U.S. Bank Stadium before working at Churchill Downs in Louisville, Ky. He joined Allianz Field only a month ago, but he’s comfortable sharing his favorite dish on the new menu and some details on others.

Union Hmong Kitchen — United Bowl

Rice noodles, grilled chicken, fresh cucumber, pickled vegetables, shredded cabbage, herbs and coconut ginger vinaigrette (at Street Fare, section 16)

This is “definitely” Reitsma’s favorite, he said. “Extremely refreshing,” he added. “… I was skeptical because it’s a cold item and it might not necessarily be a March hit, but in the warmer months, I think it will do well. It really will hit home.”

Roots for the Home Team — Jalapeno Popper Power Salad

Quinoa, red onion, zucchini, carrot, tomato, jalapeno, corn, cilantro and a vegan herb garlic dressing (at Roots Portable, section 29)

“It ticks a lot of the boxes for people who are looking to get something outside of the traditional nacho stadium fare,” Reitsma said. “I find it refreshing not only as a product but as a piece as you walk around to concession stands, you have that nacho, that brat, that burger, which does exist. It’s nice to see a variety.”

Cubano

Smoked pork, ham, Swiss cheese, pickles and dijon mustard on ciabatta roll (at Street Fare, section 36)

“Pork roasted in house,” Reitsma said. “I’m a big fan of using citrus and aromatics. We roast a pork shoulder for about 4 1/2 hours and get it nice and golden, so it develops those caramelized notes. Then we take it and shred it and add to it. It’s really, really good.”

Quebracho — Beef and Vegetable Empanadas

Beef with green olives, hard boiled egg, cumin and paprika. Ricotta cheese and spinach with garlic, nutmeg and black pepper

“I think they are fantastic,” Reitsma said. “… They have a great crunch to them. The insides stay nice and tender. That is exactly what we need.”

Other selected items

The Herbivorous Butcher’s turkey sub; Cry Baby Craig’s hot honey kicken’ chicken sandwich; Bibigo’s fried rice and chicken; El Sazon’s quesabirra; Grand Casino’s cranberry wild rice bratwurst; and Red Baron pizza.

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