Foodways

Summary

At Yankee Stadium, béisbol is as American as alcapurrias—those plump, golden-brown plantain patties stuffed with seasoned beef. It’s so from the sunken rye and bluegrass sod field to the breeziest bleacher top. With roughly thirty percent of United States baseball players now of foreign-born Hispanic heritage and the House that Ruth Built smack dab in one of the most established Puerto Rican communities in the nation, large, hungry, thirsty crowds have directed the market toward foods that reflect fans’ cultural heritage.