Thirty-six official new Minnesota State Fair Foods for 2026 have just been announced, and it’s time for my annual ridiculous list of them RANKED! These are my guesses, based on virtually nothing, as to which foods are going to be hits. Is there logic behind this? I can pretend there is—I’ve been ranking foods at the Fair for more than a decade. However, plenty of times I’ve expected foods to be good and they’ve been awful. The inverse has happened often, too, where I expected something to be awful and it turned out great. And yet, this is something normal people do with the giant list of new foods—take a look and prioritize. So, here we go!
A couple trends I’m seeing in the 2026 new foods list:
Asian Flavors are Everywhere: Two bao bun dishes with Korean barbecue flavors, a strawberry ube tart, and one new vendor is serving Japanese confections called Tanghulu (fruit skewered and coated in a hard candy shell).
Pork Rinds: Both Blue Barn and San Felipe tacos are using chicharrones in a new food.
Still No Juicy Lucy: How on earth is Minnesota’s main contribution to the food scene not represented at the Minnesota State Fair?
Experienced New Vendors: Saturday Dumpling Co. dipped their toe into the Fair with a couple collaborations with O’Garas; dodopop has an existing dirty soda drive-thru in Shorewood; and the other vendors have experience in the Fair circuit.
JASON’S BEST NEW STATE FAIR FOODS, RANKED!
Based on the Descriptions provided by the Minnesota State Fair; I’ve also inserted the new food vendors into this list, even when they aren’t on the “official” list from the State Fair.
1. Walking Chopped Italian Grinder at Mancini’s: Heck yes. Is this served in a literal bag of potato chips, or is the flattened bag as pictured more of a display prop? I hope it’s in the bag like at everyone’s high school graduation. A riff on the walking taco, but a chopped Italian grinder sandwich-style blend of sliced salami, pepperoncinis, green olives, artichokes, roasted red peppers, and fresh mozzarella pearls, tossed in Italian dressing. That’s Calabrian chili aioli on top. At Mancini’s al Fresco, located on the north side of Carnes Avenue between Nelson & Underwood streets
2. Hmong Corndog at Union Hmong Kitchen: This is a terrific Hmong sausage that’s already at the counter at Kramarczuk’s, and Chef Yia Vang is brilliant to take this fabulous sausage and turn it into a corn dog. Simple, should be easy to execute, almost impossible for this to not be great. At Union Hmong Kitchen, located at the International Bazaar, south wall, west corner
3. Bao Belly at RC’s BBQ: I’m always inclined to give RC’s BBQ the benefit of the doubt because the barbecue master Charlie Torgerson is one of the best in the country. If the steamed bao buns are good, smoked barbecue pork belly drizzled with RC’s hot sauce and yum yum sauce and pickled veg should be a winner. At RC’s BBQ, located on the north side of West Dan Patch Avenue between Liggett & Chambers streets
4. Shakshuka Lamb Meatballs at French Meadow: I love shakshuka—tomatoes, peppers, onions, and spices, and the idea of serving seasoned lamb and pork meatballs stuffed with whipped garlic herb goat cheese and flash-fried on top works for me. What a breakfast idea! At French Meadow Bakery & Cafe, located on the north side of Carnes Avenue between Nelson & Underwood streets
5. Cracklin’ Corn Ribs at Blue Barn: This looks like a State Fair salad, if you replaced the concept of greens with pork rinds and your main event was a quartered corn cob with a light tempura batter. Topped with bacon ranch, green onion, and candied jalapeños—flavors are going to be great, the eat-a-bility is the question mark. At The Blue Barn, located at West End Market, south of History & Heritage Center
6. Tanghulu at Iemochi Japanese Confections: I’m so intrigued by this—fruit skewered and coated in a hard candy shell that looks like a sheer glaze. Four varieties: strawberry, green grape, Mandarin orange, and dual-mix with strawberries and grapes. At iemochi Japanese Confections, located at the International Bazaar, south wall
7. Apple Fries at Minnesota’s Original Apple Fries: Seems simple. I’m surprised we haven’t seen this yet. New vendor Minnesota’s Original Apple Fries serves fried fresh-cut apples, tossed in cinnamon sugar, and served with a side of caramel. Apple cider, too. All gluten-friendly and vegetarian. Located on the north side of Dan Patch Avenue between Underwood & Cooper streets
8. Tacos de Mole at El Burrito Mercado: Take one of my favorite moles in the state, put it in the chicken in a deep-fried empanada, and then drizzle it on top? Feels like a lay-up. Dryness is the main danger here. At El Burrito Mercado, located at the International Bazaar, south wall
9. Chinese Sausage & Cheese Poppers at Saturday Dumpling Co.: New vendor in the Food Building, but Instagram-favorite in Minneapolis for years. Saturday Dumpling Co. has fried dumpling poppers stuffed with savory and sweet Chinese sausage and provolone cheese, and a sweeter deep-fried wonton filled with ube cheesecake and drizzled with sweetened condensed milk. Salted Mango Yuzu-ade is going to be a hit drink, too. At Saturday Dumpling Co., located in the Food Building, east wall
10. Apple Donut Ham Grinder at Minnesota Farmers Union: Texturally this looks good—but are you into the combo of fruit and ham? It’s deep-fried First Kiss® apples from Pleasant Valley Orchard sort of playing the role of a fried green tomato, atop a stack of uncured ham from Hidden Stream Farm. Put some arugula, herb-whipped ricotta, and drizzled with Crybaby Craig’s Hot Honey (love ya Craig, but my goodness I’m over hot honey). At Minnesota Farmers Union Coffee Shop, located on the north side of Dan Patch Avenue between Cooper & Cosgrove streets
11. Longanisa Cheese Curd Lumpia at Lumpia City: Will a cheese curd ruin or elevate a thin, homemade Filipino pork sausage wrapper? This has potential to be weirdly delicious—I liked the sweet dessert ube lumpia these guys did last year. At Lumpia City, located on the west side of Liggett Street between Carnes & Judson avenues
12. Butter Brew Mustache Pretzel at Blue Moon: I’m intrigued by the mustache-shaped soft pretzel, coated in butter, tossed in butter brew sugar that has caramel, vanilla, and butterscotch. Served with a side of vanilla soft-serve dip. At Blue Moon Dine-In Theater, located on the northeast corner of Carnes Avenue & Chambers Street
13. Banana Butterscotch Barnraiser at Minnesota Farmers Union: Breakfast decadence—start with vanilla pound cake, layer with roasted bananas, butterscotch sauce, and caramelized croissant croutons made by Patisserie 46. A little whipped cream, a cereal mix topping made with Corn Chex®, Biscoff® cookie butter, chocolate chips, butter, powdered sugar, vanilla, and salt. At Minnesota Farmers Union Coffee Shop, located on the north side of Dan Patch Avenue between Cooper & Cosgrove streets
14. Dockside Poppers at Summer Lakes Boat House: A new vendor making the new foods list with a jalapeño and artichoke heart popper. Sounds good served with a side of homemade tomato chili jam. They’ll also serve Bacon-Wrapped Shrimp Skewers; Crispy Chicken Sandwiches; Riblets ‘N’ Chips; Hand-cut Chips and Dips; and sliders in two varieties: slow-roasted ribeye and wild rice walleye. In a brand-new building, with live entertainment daily. At Summer Lakes Boat House, located on the southwest corner of Randall Avenue & Underwood Street
15. Elote Tots at Tot Boss: This is a version of totchos with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema, and cream cheese. Throw in Tajín on the tots and on the top and some cheese and it’s going to be great. At Tot Boss, located on the east side of Underwood Street between Wright & Dan Patch avenues, south of Kidway
16. French Chouxnut Sundae at Bridgeman’s: Salted Caramel Espresso on an eclair-style donut (choux is pronounced like shoe) topped with dark chocolate fondant icing and chocolate curls. Sounds good to me. At Bridgeman’s Ice Cream, located on the northeast corner of Judson Avenue & Liggett Street
17. Pickle Pie at LuLu’s Public House: The pickle trend will not die, but might this kill it? I’ve been impressed over the last several years at the quality at LuLu’s, but do we want a pie crust filled with a blend of chopped pickles, pickle juice, and cream cheese and topped with a ranch/hot sauce savory whipped frosting? At LuLu’s Public House, located at West End Market, south of Schilling Amphitheater
18. Sligo Slider Bites On-A-Stick: These look like mini-corn dogs. I suspect they’re fluffier as O’Gara’s calls them deep-fried “homemade dumplings.” Deep-fried dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle, and onion is probably good. On a stick, served with homemade Thousand Island dressing. At O’Gara’s at the Fair, located on the southwest corner of Dan Patch Avenue & Cosgrove Street
19. Jamaican Jerk Chicken Loaded Fries at Midtown Global Market: This sounds good, but is it too direct of a rip-off of last year’s huge hit Somali Fries? This is battered french fries topped with Jamaican jerk chicken, melted cheese, and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only) At Midtown Global Market’s Irie Jamaican Express, located in the Taste of the Midtown Global Market booth at the International Bazaar, east wall
20. Strawberry Ube Sundae Tart at Sara’s Tipsy Pies: I tend to favor savory over sweet, but the combo of red strawberry, purple ube, and white marshmallow all in a tartlet shortbread crust sounds appealing to me. This is a spoon and fork scenario, I suspect, unless we’re just chomping into whipped cream, strawberry sauce ,and edible glitter sprinkles. At Sara’s Tipsy Pies, located in the Food Building, northwest wall
21. Soul Rolls at Jive Turkey BBQ: Jive Turkey is a new vendor, and while I imagine the stuffed turkey legs will get a lot of attention, I’m intrigued by both the Crack-n-Cheese® Bowl (homemade macaroni and cheese, hickory-smoked turkey barbecue, deep-fried turkey cracklins’, and signature sauce) and the mac and cheese/collard greens-stuffed-egg roll called “Soul Rolls.” At Jive Turkey BBQ, located on the north side of Lee Avenue between Underwood & Cooper streets
22. The Fried and the Furious: Cubano Drift at Herbivorous Butcher: My track record on liking vegan food at the State Fair has been abysmal, and yet this sounds like high potential thanks to the deep-fried tortilla and the saucing. Vegan “pork,” vegan Swiss “cheese,” dill pickle relish, vegan garlic mayo, and mustard. Served with a side of jalapeño citrus sauce. At The Herbivorous Butcher, located in the Food Building, west section, south wall
23. Strawberries & Blueberry Creme Parfait at Strawberries ‘N Creme: This is boring to me, but the simplicity actually may hit the spot on like day six of being at the State Fair. Fresh whole strawberries layered with blueberry nondairy whipped topping and garnished with gluten-free waffle chips. At Strawberries ‘N Creme, located on the west side of Underwood Street at Wright Avenue
24. Birria Crunch Bombs at El Taco Torro/Midtown Global Market: Sounds tasty, right? Deep-fried tortilla balls stuffed with birria beef, oaxaca and mozzarella cheese rolled in a tortilla chip coating and drizzled with lime crema, served with a side of consommé dip). El Taco Torro also will serve Fairground Fiesta Tacos (deep-fried flour tortilla cone filled with al pastor pork, pineapple pico, queso, and finished with cilantro and onion). El Taco Torro will be at Midtown Global’s booth the second half of the fair, Sept. 2 through Sept. 7 only, at the International Bazaar, east wall
25. Peri-Peri Bowl at Afro Deli: Could be great, could be too much. Why are we topping fried peri-peri hot chicken with a pile of mini beef sambusas and fried sweet plantains? It’s a bowl with a base of fried peri-peri chicken? The basbaas spicy Somali green sauce here is fabulous. This one confuses me, though. At Afro Deli & Grill, located in the Food Building, east wall
26. When Pigs Fly: A tasting flight of little puff-pastry wrapped sausage bites then served-on-a-stick. Chorizo, Texas Two-Step, and Oktoberfest sausage—looks cute. At Sausage Sister & Me, located in the Food Building, east wall
27. Bucket of Chicharrones at San Felipe Tacos: When you’ve just given up on life at the Fair, and you are too cool for a bucket of french fries or Sweet Martha’s. Why not a bucket of freshly deep-fried chicharrones (pork rinds) sprinkled with chili pepper and lime seasoning? Served with a trio of dipping sauces: hot sauce, creamy chipotle sauce, and chamoy. At San Felipe Tacos, located on the southwest corner of Dan Patch Avenue & Underwood Street
28. Blue Moon Crunch at Minnesnowii Shave Ice: I love this fluffy shave ice, but this sounds sickeningly sweet. Blue moon flavor, dusted with Fruity Pebbles, and drizzled with sweetened condensed milk. Inspired by the flavors of blue moon ice cream. At Minnesnowii Shave Ice, located on the west side of Nelson Street between Dan Patch & Carnes avenues
29. Dubai Whoopie Pie at Dino’s: Nearly three years after Dubai chocolate went viral, Dino’s is riffing on it by taking pistachio cream and stuffing it in a Whoopie Pie. The Dino’s Dubai crunch topping of shredded filo, crushed pistachios, honey, and brown sugar sounds good—but will that pistachio cream be sugar city? (Vegetarian) At Dino’s Gyros, located on the north side of Carnes Avenue between Nelson & Underwood streets
30. Savory Cones at Roon’s Savories: This reminds me of Blue Barn’s Chicken in a Waffle Cone, just more like a slop bowl in a waffle cone. Four choices—I’m not super excited about any of this. BBQ Pulled Pork Mac (slow-smoked pulled pork layered with macaroni and cheese), Chicken Tinga & Rice (chicken and smoky tomato-chipotle sauce layered with seasoned rice—gluten-free), Classic Chicken Salad (house-made chicken salad with fresh herbs—gluten-free), and Three Cheese Mac (three cheese macaroni and cheese—vegetarian). Located on the west side of Liggett Street between Carnes & Judson avenues
31. Pumpkin Bar Funnel Cake at Taulelle’s Jurassic Corn Dogs: Hey Jason, what are the odds that a corn dog guy is gonna make a funnel cake that you want? Not great! These are fall flavors to me: pumpkin, cinnamon, sugar, and vanilla blended with original funnel cake batter, then deep-fried. Lightly brushed with melted butter and topped with homemade cinnamon cream cheese frosting. At Taulelle’s Jurassic Corn Dogs, located on the east side of Underwood Street between Murphy & Lee avenues
32. Chorizo Manchego Croquettes at Paella Depot: Paella Depot does one thing great. I’ll give you three guesses as to what that one thing is and the first two don’t count. PAELLA! So, why are they adding in potato croquettes filled with manchego cheese and Spanish chorizo? They’re doing it so they can be on the new food list, clearly. I’m skeptical and annoyed, and also fried potato with cheese is going to be tasty. At Paella Depot, located on the south side of Judson Avenue between Clough & Nelson streets
33. Strawberry Crunch Mini Donuts at Solem’s: You know what kind of mini-donuts I want at the Fair? Regular. But maybe you need to be soooo creative. So get a bucket of strawberry donuts dusted with vanilla sugar, drizzled with vanilla icing, and topped with homemade strawberry streusel crunch. At Solem’s Mini Donuts, located on the east side of Underwood Street between Murphy & Lee avenues
34. Dill with it, Cookie! At Urban Glow Mocktails: A dill cookie? Dill, the other State Fair trend that won’t go away! I’m prepared to be surprised by this one. White chocolate chips, finely chopped dill pickles, and fresh dill baked into a cookie. Finished with a sprinkle of sugar and Maldon sea salt. Created by Holman’s Table. At Urban Glow Mocktails, located at the North End, northeast section, across from the North End Event Center
35. Honey Brisket Battered Potatoes at Australian Battered Potatoes: I doubt the beef brisket is going to be worth your time, not that it’s going to matter as it’ll be smothered in nacho cheese and drizzled with our state’s most overused condiment, hot honey. At Australian Battered Potatoes, located on the south side of Judson Avenue between Nelson & Underwood streets
36. Korean (Vegan) BBQ Bao Buns at Rooted & Wild: Vegan Chunk plant-based shredded “meat” tossed in hot Korean barbecue sauce. Sounds basic and potentially dry despite the pineapple slaw. I’m a skeptic. At Rooted & Wild by Snack House, located in the Lee & Rose Warner Coliseum, south side
37. Surf ‘N’ Turf Burger at Cafe Caribe: I fear lobster at the potentially sweltering Minnesota State Fair. This is a hamburger topped with lobster and drizzled with chipotle mayo. I’m afraid. Caribe dropped lobster on french fries last year, and it was actually ok, so maybe my fear is misplaced – still, last year’s amped-up silly burger the Uncrustaburger from nearby Coasters has me concerned about this one. At Cafe Caribe, located on the south side of Carnes Avenue between Chambers & Clough streets
38. Brandy Old Fashioned Cookie Dough: I don’t want edible cookie dough; I don’t want it to be sweet like brandy unless it’s getting me drunk (this is nonalcoholic). I do love the combo of orange zest and dark chocolate chips, but nothing about this is for me. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff® cookie crumbs. At Kora & Mila’s Cookie Dough, located on the south side of Dan Patch Avenue between Cooper & Cosgrove streets
39. Fries at Solem’s French Fries: Who cares? Why does the Fair allow another French Fry vendor? Boring! Solem’s French Fries serves fresh-cut french fries in four sizes with a dedicated sauce bar offering a variety of self-serve spices and dipping sauces. At Solem’s French Fries, located on the east side of Underwood Street between Murphy & Lee avenues
NEW DRINKS
I have an issue with a handful of nonalcoholic drinks being lumped into the “new foods” category—there will be a separate list of alcoholic drinks coming out in a couple weeks. I feel that all drinks should be on the same list, so I’ve separated them here.
Mango Sticky Rice Refresher at Chan’s: I’m fascinated by this—perfect for a cooler day at the fair, maybe? All the milks: coconut, evaporated, condensed, with mango flavoring and half-and-half poured over ice and topped with fresh and dried mango. Finished with a dried mango sugar rim. Inspired by the flavors of mango sticky rice. At Chan’s Eatery, located on the east side of Underwood Street between Murphy & Lee avenues
Two-Tone Bloody Mary Mocktail at Urban Glow: This sounds so fresh and delicious. Homemade tomatillo salsa layered with a zero-alcohol blend of tomatoes, herbs, spices, and olive brine. Garnished with a skewer of pickle, cheese, tomato, olive, and an Urban Glow Cheweenie™ sausage. At Urban Glow Mocktails, located at the North End, northeast section, across from the North End Event Center
Dirty Sodas at dodopop: The kids love dirty sodas. It’s pop plus cream; it seems gross to me in theory, but I’ve tried them and they’re pretty good. Since much of the state doesn’t have a dirty soda shop yet, this reminds me of the boba tea trend, where if you’ve had it it’s not that thrilling, but if it’s new to you, you’re gonna be enchanted. Six flavors, including megalodon (Dr Pepper®—diet available—raspberry syrup, and coconut cream); and golden yeti (orange pop, vanilla syrup, and vanilla cream); liger (lemonade, Starry™, and cherry syrup). At dodopop, located on the northeast corner of Dan Patch Avenue & Cooper Street
Caramel Apple Iced Tea at Loon Lake Iced Tea: Ice tea gets a caramel apple glow up. It’s a black tea with a natural tart apple in the brew, then topped with caramel-infused cold foam. Garnished with a Caramel Apple Pops® lollipop. At Loon Lake Iced Tea, located on the west side of Underwood Street between Wright & Dan Patch avenues
Sweet Peach Lemonade Sparkler at Quench’d: Peach sweet cream cold foam and popping candy, this is going to be an Instagram darling. Too sweet? We’ll see. Fresh-squeezed lemonade layered with peach syrup and peach sweet cream cold foam. At Quench’d: Lemonade/Bottled Water, located on the south side of Dan Patch Avenue between Nelson & Underwood streets
