The San Diego Padres’s front office called last week and were like, “Hey Food Republic, it’s almost Cinco De Mayo. Want to know how we make our pork belly carnitas tacos?” And having been to San Diego, where basically all tacos are better, we were like, “Yeah.” So, here goes…

William Todd, executive chef for Delaware North Companies Sportservice at the Padres’ PETCO Park, says of his smoked pork belly carnitas taco (and ballpark fare in general): 

“We really try to emphasize the taste of San Diego, not only in terms of flavor, but also by using locally sourced product. The smoked pork belly carnitas taco is one of my favorite examples of a dish we serve at PETCO Park that truly celebrates Southern California’s fare. In fact, the notion of locally inspired food is something that Delaware North Companies Sportservice brings to each of its 10 MLB ballparks. But for me personally, it’s all about the Padres and making sure my favorite ballpark has the best in class for its fans.”