*As Disneyland Resort gears up to mark its incredible 70-year milestone, the celebration is getting a flavorful boost with more than 70 new food and drink offerings. Starting May 16, the resort will debut an array of limited-time treats that fuse nostalgia with creative flair, all part of Disney’s official 70th Anniversary Celebration, per the news release.
From reinvented classics to Instagram-worthy creations, the Disneyland 70th Anniversary menu promises to satisfy longtime fans and curious newcomers alike. Disney Eats, the official source for all culinary updates across the parks, has dropped its much-anticipated Foodie Guide, and it’s brimming with festive flavors.
One of the standout treats is the 70th Celebration churro, a twist on the beloved park snack. This version is rolled in vibrant ube sugar and finished with a drizzle of marbled blue raspberry icing and colorful sprinkles. Sweet tooths can also look forward to a Mickey-shaped celebration waffle at Schmoozies!, piled high with strawberry whipped cream and a dusting of powdered sugar and sprinkles.
Over at the Tropical Hideaway, guests will find the pineapple upside-down sundae, a tropical delight featuring DOLE Whip pineapple, caramel drizzle, and chunks of pineapple upside-down cake topped with a cherry.
Disney is also offering a taste of the past with modern updates. Nostalgic nods include the Mickey Hat cookie, reminiscent of the 1955 Mickey Mouse Club, and the W.E.D. chili cheese baked potato, named in honor of Walt Disney Imagineering, topped with classic chili fixings and cornbread. Fans of savory fare can try Hook’s Galley tuna melt at Red Rose Taverne, a fresh take on a classic sandwich.
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To elevate the celebration, Disneyland is also introducing bookable dining experiences tied to nighttime spectaculars like Paint the Night, World of Color – Happiness!, and the Better Together: A Pixar Pals Celebration! dessert party. Guests can reserve these premium events at Disneyland.com.
Check out the Disney Eats: Disneyland Celebration Foodie Guide HERE.
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