AT&T Stadium Food Guide 2026: Dallas Cowboys Food & Drinks
Feeding 80,000 Dallas Cowboys fans requires a lot of brisket, a small mountain of tortilla chips and, apparently, more than one interpretation of what can reasonably be stuffed into a 17-inch tortilla.
But one of the more interesting things happening inside AT&T Stadium this season has nothing to do with what Legends Global is putting on a plate.
When the Cowboys open their 2026 home season against the Washington Commanders Sept. 20, people with disabilities will once again be working alongside the enormous food and beverage staff that keeps the Arlington stadium fed. They’re part of Blazing Trails, a partnership between Legends Global and Blazing Trails International Center that has been quietly operating at AT&T Stadium since the building opened in 2009.
More than 80 people have participated in the program, which helps people with disabilities prepare for, obtain and retain meaningful employment. Participants work Cowboys games and other AT&T Stadium events, learning skills that can translate to jobs elsewhere.
That’s worth knowing before we get to the butter chicken nachos.
“We are continuing to work with amazing team members with disabilities to train them with skills to grow professionally and earn a living,” says George Wasai, vice president of food and beverage for Legends Global at AT&T Stadium.
Blazing Trails is part of a broader food program that’s increasingly connected to North Texas. Paul Quinn College’s WE Over Me Farm supplies produce. Local restaurant owners and chefs get stadium concessions. High school culinary students cook for fans. And a Dallas-made zero-sugar margarita will once again be poured at Cowboys games.
There are plenty of new things to eat, too.
What’s new to eat at AT&T Stadium for the 2026 Dallas Cowboys season
Nachos have gone international.
The three new Doritos Loaded dishes were developed by Frito-Lay and the Legends Global culinary team and got a substantial trial run during the 2026 FIFA World Cup matches at AT&T Stadium.
The Peri Peri Chicken version piles house-made chicken, peri cheese sauce, pico de gallo and garlic perinaise over Doritos. Texas BBQ gets smoked brisket, nacho cheese, barbecue sauce, sweet and spicy pickles, coleslaw and green onion. Butter Chicken comes with butter sauce, tomato, red onion, cucumber, cilantro, spiced yogurt and raita.
All three are at Doritos Loaded carts near the upper-level 50-yard lines at Sections 412 and 442.
There’s also a new Tostitos Cantina at Section 423. Look for Peri Peri Chicken Nachos or Island Jerk Nachos with jerk chicken, mango salsa, cilantro and lime crema.
For anyone who considers globalism a perfectly good idea until it interferes with brisket, there’s the new Kraft BBQ DCQ. A hoagie gets grilled jalapeño-cheese sausage, Cowboys mac and cheese, chopped brisket, barbecue sauce and jalapeños. Find it at Smokehouse stands at Sections 412 and 442 and Bent Buckle locations at Sections 410 and 444.
A new crispy chicken sandwich with lettuce, tomato and Buffalo aioli is sold at Crisp stands at Sections 218, 243, 409 and 439.
The AT&T Stadium food worth looking for
Some of the stadium’s better-known excesses are back.
The Lineman Burrito is a 17-inch flour tortilla loaded with Cowboys mac and cheese, smoked brisket, jalapeño-pepperjack sausage, pico de gallo and candied jalapeños. The Fritos Brisket Mac n Cheese Balls combine smoked brisket and mac and cheese, bread the mixture with barbecue Fritos, fry it and then, because restraint has already left the building, serve the balls on more mac and cheese.
The Cowboys Cheesesteak piles sliced sirloin and onions onto a hoagie under white queso. The Rowdy Dog is a bacon-wrapped Nathan’s frank with candied jalapeños, pico de gallo and spicy crema.
We’re particularly partial to the al pastor tacos at Sections 408 and 438. The pineapple-pork adobo is slow roasted, shaved to order and piled onto fresh tortillas. They’re considerably closer to something you’d expect from a good neighborhood taqueria than from an NFL concession stand.
Corn Dog With No Name, the Dallas company descended from the family that created the Fletcher’s State Fair corn dog, returns on the East Plaza. Black Rifle Coffee has hot, iced and frozen coffee at Sections U411 and U441 and on the Main East and West Platforms.
For something lighter, there’s a smoked salmon BLT with bacon, arugula, heirloom tomato, avocado and chipotle aioli in upper-concourse Grab N Go markets.
And yes, the star-shaped Cowboys chicken nuggets are back.
Liquid Zero Margaritas return to AT&T Stadium in 2026
The stadium’s zero-sugar Liquid Zero Margarita returns for every Dallas Cowboys home game, made with Hornitos Plata tequila.
The drink has become a regular part of the stadium’s cocktail program, offering a zero-sugar alternative to the traditional Cowboyrita. The Cowboys Michelada is also back, made with Clamato and Miller Lite.
The significance of the Liquid Zero drink isn’t that a cocktail mixer made it into a football stadium. It’s that it stayed there. High-volume stadium beverage programs don’t have much patience for products that can’t deliver consistent drinks quickly when tens of thousands of people want something at roughly the same time.
AT&T Stadium has been pouring Liquid Zero margaritas for multiple Cowboys seasons, and they’ll be there again in 2026. (Fans can purchase it to use at home, too, from Amazon and the company’s website, drinkliquidzero.com.)
AT&T Stadium’s Blazing Trails program employs people with disabilities
This may be the part of the Cowboys food program most fans never notice.
Blazing Trails began at AT&T Stadium in 2009, the stadium’s inaugural year. Legends Global works with Blazing Trails International Center to train people with disabilities for meaningful employment.
Participants have included people with Autism Spectrum Disorder and other disabilities. They work Cowboys games and other stadium events, learning how to function in an enormous hospitality operation where showing up on time, mastering a job, working alongside a team and dealing with customers aren’t theoretical exercises.
They’re doing the work.
More than 80 participants have gone through Blazing Trails since it began, according to Legends. Some have subsequently used their stadium experience to find employment with other businesses.
NFL stadium food announcements tend to be about spectacle. Bigger burgers. More cheese. Stranger things to do with brisket.
Giving someone the experience and confidence to earn a paycheck is a different kind of accomplishment.
Paul Quinn College is growing some of the food served at Cowboys games
Another program has roots almost as deep.
Legends began buying produce from Paul Quinn College’s WE Over Me Farm in 2009. The college famously converted its former football field into an organic farm, and its expanding hydroponic operation now grows greens, herbs and other produce used in AT&T Stadium kitchens.
That produce helps supply Plant-Based Touchdown, the vegetarian program Legends launched in 2021.
The relationship is becoming more than farm-to-stadium sourcing. Paul Quinn College President Michael Sorrell is developing a hospitality business curriculum designed to teach students the economics and mechanics of food supply systems.
In other words, food grown on a former college football field in Dallas can end up feeding people watching professional football in Arlington while the farm itself becomes a classroom.
That’s a pretty good supply chain.
Vegan and vegetarian food at AT&T Stadium
Plant-Based Touchdown returns for 2026, and the stadium continues to expand its vegan offerings.
Suite menus this season include vegan burgers and bratwurst, barbecue meatless meatballs, plant-based chicken nuggets, buffalo cauliflower bites with plant-based ranch, a Garden Fiesta Salad with corn, black beans and pepitas, gluten-free penne pasta salad, vegan cookies and dessert bars.
That may not sound revolutionary in a restaurant. In a building whose culinary vocabulary once consisted largely of hot dogs, nachos and beer, it’s evidence of how dramatically stadium dining has changed.
Dallas restaurants and young chefs get a place at the table
New for 2026 is the Pepsi Local Restaurant Spotlight, which brings DFW restaurant owners and small independent operators into a concession space on the Pepsi Fan Deck on the upper concourse.
The Cowboys’ Celebrity Chef series also returns to the Main Clubs.
At the Sept. 20 home opener, however, some of the cooks aren’t celebrities at all. They’re students.
Mesquite High School and Duncanville High School took first and second place in the annual Taste of the Cowboys Youth Challenge and will cook for fans at the opener. Mesquite High earned a $10,000 grant and Duncanville High received $5,000.
Put that beside Blazing Trails and Paul Quinn College and a pattern starts to emerge. The stadium isn’t merely importing food and labor. Parts of its food operation are being used as a platform for North Texas restaurants, farmers, students and people entering the workforce.
New AT&T Stadium wayfinding can help you actually find the food
This solves a real problem.
Finding Section 423 in an 80,000-seat stadium while carrying two beers and trying not to miss kickoff isn’t an especially compelling game-day experience.
For 2026, AT&T Stadium has added web-based wayfinding that provides routes from parking areas to seats, concessions and restrooms. Fans can access it through the Dallas Cowboys app or at four AT&T kiosks, two on the East Platform and two on the West. There’s no separate app to download.
That’s particularly useful when many of the stadium’s best food items are sold at only a handful of stands.
In-seat delivery through the Cowboys app also returns, as does in-suite delivery. Grab N Go markets and Miller Lite House continue to use Zippin frictionless purchasing.
Miller Lite House, suites and premium food at AT&T Stadium
Miller Lite House on the West Plaza remains the stadium’s sprawling pregame and postgame option, with 87,000 square feet, food trucks, two beer gardens, a 1,200-square-foot walk-in cooler and 34 points of sale offering 12-ounce Miller Lite beers for $5.
Suite dining operates in another universe.
New 2026 dishes include Caribbean jerk chicken with tamarind glaze, cornmeal-fried catfish with hush puppies, chicken empanadas with chimichurri, a Cowboy Crunch Salad and Reese’s peanut butter pie. The suites also offer themed packages including the Gran Cantina, Texas Barbecue, Gridiron and Football Fiesta.
Behind all of this is an enormous kitchen operation led by Culinary Director and Executive Chef Marcelo Vasquez, Executive Pastry Chef Marcello Guevara and Concessions Chef Heather Prince.
The bigger AT&T Stadium food story
We’ve been covering AT&T Stadium food and the Dallas Cowboys game-day menu from year to year, and the interesting part isn’t simply that this year’s nachos have mango salsa.
Our 2024 look inside the AT&T Stadium food and beverage program showed how far the operation had already moved beyond the old transaction of exchanging too much money for an indifferent hot dog. The 2026 program pushes that evolution further.
Produce is being grown at a historically Black college in Dallas. High school culinary students are cooking for NFL fans. Small DFW restaurants are getting access to one of the region’s largest audiences. People with disabilities are being trained for jobs. A Dallas-developed zero-sugar margarita is being poured alongside one of the stadium’s oldest signature cocktails.
And, because this is still a football stadium in Texas, someone has figured out how to put brisket, sausage and mac and cheese into the same sandwich.
Some traditions are worth preserving.
AT&T Stadium
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The 2026 Dallas Cowboys home food and beverage menu debuts Sept. 20, 2026, for the Cowboys-Washington Commanders home opener.