SU­PER BOWL Snacks

NEW TWISTS ON STA­DIUM FA­VORITES AND WIN­NING PARTY TIPS FROM HOST-WITH-THE-MOST

Albuquerque Journal - Parade - - FRONT PAGE - MICHAEL STRA­HAN

Su­per Bowl Sun­day is as much about the food as it is the ac­tion on the field. We gorge on an es­ti­mated 2,400 calo­ries while watch­ing the game ( mak­ing it se­cond only to Thanks­giv­ing as an all-Amer­i­can eat­ing hol­i­day). Fill­ing our plates? Ev­ery­thing from wings and pizza to chips and salsa. Here’s a look at what fans gob­ble at foot­ball sta­di­ums— and in liv­ing rooms— across the coun­try.

PASS THE na­chos

You can’t beat the share­able, crunchy gooey­ness of na­chos, and sta­di­ums can’t re­sist pil­ing on the top­pings. Sol­dier Field, home of the Chicago Bears, serves pork rinds in place of tra­di­tional tor­tilla chips, topped with pulled pork and ba­con (pig three ways!). Both Mercedes-Benz Su­per­dome (home of the New Or­leans Saints) and Levi’s Sta­dium (the venue for this year’s bat­tle on Feb. 7) of­fer seafood na­chos. But for clever (and func­tional) pre­sen­ta­tion, the prize goes to the Pizza Box

Na­chos— clas­sic na­chos served in a pizza box—at the Ari­zona Car­di­nals’ home field, Univer­sity of Phoenix Sta­dium. Try th­ese vari­a­tions at home.

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