The world of sports fandom is alive and well as The Athletic provides live coverage of Super Bowl LIX, featuring the Kansas City Chiefs versus the Philadelphia Eagles, with the added excitement of Kendrick Lamar’s highly anticipated halftime performance. However, amidst the roar of sports debates and predictions, there’s another rallying cry among food enthusiasts: the age-old question of which Super Bowl party foods reign supreme. With the culinary world as competitive as the football field, the clash of flavors and dishes has become an annual tradition. Pizza, nachos, and beer are often at the center of this edible showdown, but the debate goes far beyond these staples. Enter Jake Ciely, a fantasy football cuisine expert, who has crafted a definitive ranking of Super Bowl party foods, blending iconic dishes with some unexpected surprises, all while paying homage to the culinary delights of Philadelphia, Kansas City, and New Orleans, the host city of this year’s big game.
The process of determining the ultimate Super Bowl spread was no small feat. A team of journalists, armed with nothing but their taste buds and a willingness to participate, gathered for a draft that would decide the most sensational Super Bowl food lineups. Each participant was tasked with selecting their favorite dishes across six key categories: snacks, dips, appetizers, main courses, desserts, and beverages. Two additional “flex” picks were allowed to ensure maximum versatility. To add a touch of authenticity, each drafter was required to include at least one dish commonly associated with New Orleans, the birthplace of iconic foods like beignets, gumbo, and jambalaya. The result was a meticulously curated selection of dishes that promised to elevate any Super Bowl party to new heights.
Jake Ciely’s rankings were the starting point for this culinary draft. Topping the list was buffalo chicken dip, a crowd-pleasing favorite, followed closely by soft giant pretzels and lumpia, a crispy, savory treat that has gained cult status. Pizza ranked a respectable fifth, solidifying its place as a mainstay of any Super Bowl spread. Chicken wings, a fan favorite, claimed the sixth spot, while nachos, the understated workhorse of party foods, came in at number 27. The list also included some unexpected entries, such as beignets, king cake, and shrimp po-boys, all paying tribute to New Orleans’ rich culinary heritage. Beverages, while not officially ranked, were a critical component of each draft, with options ranging from champagne to Citywide, a bold mix of Jim Beam and PBR.
The journalists’ draft picks were as varied as the dishes they selected, reflecting their unique preferences and strategies. Jess Bryant, author of the “Champagne-Poppin’ Po-Boys” spread, surprised everyone by selecting lumpia as her first pick, a bold move that paid off with its crispy, finger-friendly appeal. Dan Santaromita, drafting for “Don’t Be Guacing My Poppers or I’ll Jambalaya You,” opted for guacamole as his top pick, emphasizing its status as a Super Bowl party essential. Meanwhile, Brandon Funston’s “Citywide Heartburn” spread took a more traditional approach, selecting pizza as his main course, a choice he defended as universally loved and hassle-free. Each drafter brought their own flavor to the table, literally and figuratively.
The results of the draft were as diverse as they were delicious. Steven Goldstein’s “JuJu Smith-Sushi” spread took a risk with sushi as his main course, offering a lighter, fresher alternative to the usual heavy party fare. Hannah Vanbiber’s “Roux Dat! (Taylor’s Version)” draft championed New Orleans cuisine, with gumbo and beignets making starring appearances. And Mike Hume’s “KC Ice Water In My Veins” spread showcased a mix of classic comfort foods, including chili and shrimp cocktail, all paired with a carefully curated selection of beverages. Each draft reflected not only the drafter’s personal preferences but also their strategy for creating a balanced and crowd-pleasing spread.
In the end, the rankings and draft picks served as a testament to the power of food to bring people together. From the humble tortilla chip to the indulgent beignet, each dish played its part in creating an unforgettable Super Bowl experience. While there were some notable omissions—tater tots, anyone?—the final spreads were a celebration of flavor, variety, and the shared joy of good food. Whether you’re a Kansas City Chiefs fan or a Philadelphia Eagles supporter, one thing is certain: the real MVP of Super Bowl Sunday is the food. So, grab a plate, fill it with your favorite dishes, and let the feast begin!