The new menus offerings at ballparks have raised some eyebrows — and loosened some belts.

From a $27 two-foot-long cheesesteak at Yankee Stadium to the $26 “burgerizza” (a huge burger with pizzas on either side instead of a bun) at the Atlanta Braves’ Turner Field, ballparks are continuing to push limits when it comes to outlandish and oversized concessions.

At the Arizona Diamondbacks’ Chase US:JPM Field, fans bought more than 17,000 “churro dogs,” a churro wrapped in a doughnut and topped with ice cream and chocolate and caramel sauces, last year. Another bestseller at the stadium is the “D-bat dog,” an 18-inch corn dog. Fans bought more than 15,000 of them last year, a slight decline from its debut in 2014, when the stadium sold more than 20,000.

Items like the churro dog and D-bat dog get a special designation at Chase Field: Diamondbacks president Derrick Hall calls them “Wow items.”

“There’s a big demand for it, and we’ve become known for it as well,” Hall said. “Fans travel from out of state for it. You ask people to come here for so many games, so you have the normal ballpark fare, and you want to have as much variety as you can.” They were so successful that this year the stadium is offering a cheeseburger dog, which is ground beef, deep fried into the shape of a hot dog, served on a bun.

Until the 1980s, baseball stadiums mostly stuck to basic snacks including hot dogs, peanuts and ice cream. Then, the menu expanded, starting with the San Diego Padres offering fish tacos, said Bennett Jacobstein, the author of the 2015 book “The Joy of Ballpark Food.” Stadiums began to realize the money potential of concessions and started to redesign stadiums with more room for vendors in the 1990s and 2000s.

Many stadiums have incorporated local restaurants, including the Mets’ Citi Field, which has vendors including Shake Shack US:SHAK and Two Boots Pizza and the San Francisco Giants’ AT&T US:T Park, offering Ghirardelli Chocolate items. At Safeco Field, the Seattle Mariners have local craft beers, seafood and even brioche bread from Baker Boys Northwest, a family-owned bakery in Tacoma, Wash. Miami’s Marlins Park has an entire “Taste of Miami” section with ceviche, empanadas and Cuban coffee.

A Dungeness crab sandwich, sold at Safeco Field. Geoff Smith, courtesy of Seattle Mariners

Stadiums have also increased their vegetarian and healthy items, Jacobstein said.

Seattle’s foodie culture outweighs the appeal of more outlandish items, said Rebecca Hale, a spokeswoman for the Mariners. “We don’t go in for the stunt food menu items, like the hamburger that has pizza for the bun,” she said. “We’d rather focus on the fresh and the local.”

Hot dogs, garlic fries and peanuts are the best sellers at Safeco Field, Hale said, but there’s an entire concession stand called “The Natural” with salads, deli sandwiches and gluten-free foods.

At the Diamondbacks’ Chase Field, there is a gluten-free stand, as well as a vegan tamale and new this year a vegan po’ boy sandwich and vegan “chick’n” wrap. Frozen yogurt is popular too, Hall said.

Stadiums began offering vegetarian hot dogs in 2005, Jacobstein said, and stadiums including the Detroit Tigers’ Comerica Park and the Washington Nationals’ National Park stand out for offering a variety of meatless options.

PETA creates its own list of the most vegetarian-friendly baseball stadiums, and the Los Angeles Dodgers’ Dodger Stadium came in first.

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Fans seem to demand more indulgent items, though, Hall and Hale said. Many Mariners fans attend one or two games each season, Hale said. “It’s not as if they’re coming 81 times and eating things they normally wouldn’t eat 81 times a year.”

And of course, the stadiums benefit when fans eat salty items that would go well with more pricey beverages, Jacobstein said. “When people are at the ballgame, they’re less likely to think about what’s healthy for them. They’re out, drinking beer, spending money, they’re with their friends,” he said.

And of course, the stadiums benefit when fans eat salty items that would go well with more pricey beverages, he said.

So although there are healthy options at the stadiums, the extreme foods stand out. Tom Lohr has visited every major ballpark for his website, Blog About a Dog, and even created his own ranking system for the hot dogs.

Some of his favorites were the 18-inch $20 “Down Wisconsin Avenue” brat at the Milwaukee Brewers’ Miller Park, which is topped with fries, gravy, cheese curds, fried sauerkraut, cheese sauce, fried jalapenos, sour cream and chives and the Boomstick, a $26 two-foot hot dog at the Texas Rangers’ Global Life Park, which is covered with chili, nacho cheese, jalapenos and caramelized onions.

The one-upping in stadium food is part of the overall entertainment experience, Lohr said, with playgrounds and upscale restaurants rather than just a focus on the on-field action. “It’s become more of a circus now, and who’s got the biggest elephant in the circus,” he said.

Social media has also likely played a role. “There are a lot of selfies with the food item first and then afterwards, when it’s empty,” Hall of the Diamondbacks said. “There is that high demand for the oversized items that even have a higher price point of $20 or $30.”

Lohr said he sees countless people taking photos of themselves with the strange food items, and he does the same. “It used to be, ‘I did the walking through hot coals’ or ‘I did the zip line through the jungle,’ and now it’s, ‘I ate some of that two-foot-long hot dog,’” he said. “It’s more of an attraction and an interesting competition of who’s got the biggest, craziest hot dog.”