36 NEW Minnesota State Fair Foods + 9 NEW Vendors

Anyone who has spent any time at the Minnesota State Fair knows that food is a big part of the experience! We’re in luck as the new State Fair Food list was just released. With over 500 foods to choose from 300 concession locations throughout the fairgrounds, there is certain to be something for everyone. If you love food on a stick, you are in luck! There are DOZENS food options that come on a stick. We all know that eating food on a stick is all part of the state fair experience!

The Minnesota State Fair will kick off on August 27 and will run through Labor Day, September 7. In 2026, there are 36 NEW Minnesota State Fair Food options and 9 new food vendors to check out. Make sure to check out our Guide to the Minnesota State Fair! We’ll be updating that resource as information becomes available.

36 New Minnesota State Fair Food Items to Try

1. LULU’S PUBLIC HOUSE – Pickle Pie: Pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill. (Vegetarian)

   

2. THE BLUE BARN –  Cracklin’ Corn Ribs: Corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapeños. Served on a bed of pork rinds.

   

3. LUMPIA CITY – Longanisa Cheese Curd Lumpia: Homemade Filipino longanisa pork sausage combined with garlic and Wisconsin cheese curds, stuffed and rolled in a lumpia wrapper and deep-fried. Served with a side of sweet chili sauce.

   

4. BRIDGEMAN’S ICE CREAM – French Chouxnut Sundae:Bridgeman’s Salted Caramel Espresso ice cream piled atop a choux pastry donut filled with milk chocolate mousse and topped with dark chocolate fondant icing and chocolate curls. Finished with caramel drizzle, whipped cream and a cherry. (Vegetarian)

   

5. ROOTED & WILD by SNACK HOUSE — Korean BBQ Bao Buns: Vegan Chunk plant-based shredded “meat” tossed in hot Korean barbecue sauce. Topped with pineapple slaw and served on folded, steamed bao buns. (Vegan)

   

6. CAFE Caribe — Surf n Turf Burger: Lobster tossed in garlic-herb butter stacked on a 1/3-pound seasoned grilled beef patty topped with pepper jack cheese. Drizzled with homemade chipotle mayo, served on a toasted brioche bun with a lemon wedge.

   

7. BLUE MOON DINE IN THEATER — Butter Brew Mustache Pretzel: Handmade soft pretzel dough rolled in the shape of a mustache and baked. Coated in melted butter and tossed in a butter brew sugar mixture flavored with caramel, vanilla and butterscotch. Served with a side of vanilla soft-serve dip. (Vegetarian)

   

8. RC’S BBQ — Bao Belly: Smoked barbecue pork belly drizzled with RC’s hot sauce and yum yum sauce. Topped with pickled vegetables and cilantro and served on folded, steamed bao buns.

   

9. MINNESNOWII SHAVE ICE — Blue Moon Crunch: Fluffy shave ice infused with blue moon flavor, dusted with Fruity Pebbles^™ cereal and drizzled with sweetened condensed milk. Inspired by the flavors of blue moon ice cream. (Gluten-free and Vegan upon request)

   

10. MANCINI’S AL FRESCO — Walking Chopped Italian Grinder: Chopped Italian grinder sandwich-style blend of sliced salami, pepperoncinis, green olives, artichokes, roasted red peppers and fresh mozzarella pearls, tossed in Italian dressing. Layered over a bag of Dutch Crunch^® Parmesan & Garlic Kettle Chips and drizzled with Calabrian chili aioli.

    

11. FRENCH MEADOW BAKERY & CAFE — Shakshuka Lamb Meatballs: Seasoned lamb and pork meatballs stuffed with whipped garlic herb goat cheese and flash-fried. Served atop shakshuka – a blend of tomatoes, chili peppers, onions and spices – garnished with parsley and served with a side of chimichurri-spiced sourdough crostini. (Gluten-free upon request)

    

12. DINO’S GYROS — Dubai Whoopie Pie: Dubai chocolate-inspired whoopie pie made with pistachio cream sandwiched between two dark chocolate cakes. Rolled in Dino’s Dubai crunch topping of shredded filo, crushed pistachios, honey and brown sugar. (Vegetarian)

    

13. PAELLA DEPOT — Chorizo Manchego Croquettes: Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli. (Gluten-free)

    

14. AUSTRALIAN BATTERED POTATOES — Honey Brisket Battered Potatoes: Deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey.

    

15. UNION HMONG KITCHEN — Hmong Corndog: Pork Hmong sausage flavored with ginger, garlic, fish sauce, chili, and lemongrass made in collaboration with Kramarczuk’s. Skewered, dipped in a cornmeal batter and fried. Served with a side of citrus Kua Txob sauce.

    

16. EL BURRITO MERCADO — Tacos de Mole: Flour tortillas filled with shredded chicken, cheese and house-made mole sauce. Deep-fried, drizzled with more mole sauce and garnished with queso fresco.

    

17. MIDTOWN GLOBAL MARKET’S IRIE JAMAICAN EXPRESS — Jamaican Jerk Chicken Loaded Fries: 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)
18. SAUSAGE SISTER & ME — When Pigs Fly: Flight of pork sausages wrapped in puff pastry and served on-a-stick. Varieties include: Chorizo Sausage with chimichurri; Texas Two-Step Sausage with sweet pepper coleslaw; Oktoberfest Sausage with melted cheddar and chili crunch; and Porketta Italian Sausage with pickle aioli.

    

19. THE HERBIVOROUS BUTCHER — The Fried & the Furious: Cubano Drift: Deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)

    

20. SARA’S TIPSY PIES— Strawberry Ube Sundae Tart: Swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)

    

21. AFRO DELI & GRILL — Peri Peri Bowl: Fried peri-peri hot chicken, seasoned with African Bird’s Eye chili peppers, garlic, lemon and herbs. Combined with mini beef sambusas and fried sweet plantains, all topped with peri-peri sauce and choice of: basbaas (spicy Somali green chili pepper sauce) or spicy red chili sauce. (Vegetarian)

    

22. O’GARA’s AT THE FAIR — Sligo Slider Bites: Handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on-a-stick and deep-fried. Served with homemade Thousand Island dressing.

    

23. KORA & MILA’S COOKIE DOUGH — Brandy Old Fashioned Cookie Dough: Edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff^® cookie crumbs. (Vegetarian)

    

24. MINNESOTA FARMERS UNION COFFEE SHOP — Apple Donut Ham Grinder: First Kiss^® apples from Pleasant Valley Orchard, sliced into rings, battered, deep-fried, and tossed in cinnamon sugar. Stacked with sliced uncured ham from Hidden Stream Farm, dressed arugula and drizzled with Crybaby Craig’s Hot Honey, made with honey from Bolton Bees. Served with herb-whipped ricotta spread on a toasted hoagie roll from Emma Krumbee’s Bakery.

    

25. MINNESOTA FARMERS UNION COFFEE SHOP — Banana Butterscotch Barnraiser: Vanilla pound cake layered with roasted bananas, butterscotch sauce and caramelized croissant croutons made by Patisserie 46. Topped with whipped cream from Stony Creek Dairy and garnished with nut-free cereal mix made with Corn Chex^®, Biscoff^® cookie butter, chocolate chips, butter, powdered sugar, vanilla and salt. (Vegetarian)

    

26. SAN FELIPE TACOS — Bucket of Chicarrones: 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.

    

27. QUENCH’D: LEMONADE/BOTTLED WATER — Sweet Peach Lemonade Sparkler: Fresh-squeezed lemonade layered with peach syrup and peach sweet cream cold foam. Topped with a sprinkle of popping candy and garnished with a peach slice. (Gluten-friendly, Vegetarian)

    

28. TOT BOSS — Elote Tots: Deep-fried tater tots tossed in Tajín and topped with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema and cream cheese. Finished with cotija cheese and more Tajín. (Vegetarian)

    

29. LOON LAKE ICED TEA — Caramel Apple Iced Tea: Black tea brewed with natural tart apple flavor and topped with caramel-infused cold foam. Garnished with a Caramel Apple Pops^® lollipop. (Gluten-friendly, Vegetarian)

    

30. STRAWBERRIES N’ CREME — Strawberries & Blueberry Creme Parfait: Fresh whole strawberries layered with blueberry non-dairy whipped topping and garnished with gluten-free waffle chips. (Gluten-friendly, Vegan)

    

31. SUMMER LAKES BOAT HOUSE — Dockside Poppers: Seasoned cream cheese, bacon, artichoke hearts and jalapeño peppers combined, breaded and lightly fried. Served with a side of homemade tomato chili jam. (New Vendor)

    

32. CHAN’S EATERY — Mango Sticky Rice Refresher: Coconut milk, evaporated milk, condensed milk, 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. (Gluten-friendly, Vegetarian)

    

33. SOLEM’S MINI DONUTS — Strawberry Crunch Mini Donuts: Strawberry donuts dusted with vanilla sugar, drizzled with vanilla icing and topped with homemade strawberry streusel crunch. Served in a bucket rimmed with vanilla icing and more streusel crunch. (Vegetarian)

    

34. TAULELLE’S JURASSIC CORN DOGS — Pumpkin Bar Funnel Cake: Real 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. (Vegetarian)

    

35. URBAN GLO MOCKTAILS — Dill with it, Cookie!: 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. (Vegetarian)

    

36. URBAN GLO MOCKTAILS — Two-Tone Bloody Mary Mocktail: 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.

    

New Minnesota State Fair Food Vendors

Each year, the Fair announces the NEW Minnesota State Fair Food vendors. This year, there are NINE new food vendors to try!

1. dodopop: dodopop serves dirty sodas in six flavors: megalodon (Dr Pepper^® – diet available, raspberry syrup and coconut cream); golden yeti (orange pop, vanilla syrup and vanilla cream); liger (lemonade, Starry^™ and cherry syrup); big red dog (Pepsi – diet available, cherry, vanilla syrup and vanilla cream); sasquatch (root beer, vanilla syrup and vanilla cream); and babe’s lemonade (sparkling lemonade, blue raspberry syrup and raspberry popping pearls).

   

2. lemochi JAPANESE CONFECTIONS: Iemochi Japanese Confections serves Tanghulu (fruit skewered and coated in a hard candy shell) in four varieties: strawberry, green grape, Mandarin orange and dual-mix with strawberries and grapes. All Tanghulu is gluten-free.

   

3. JIVE TURKEY BBQ: Jive Turkey BBQ serves Crack-n-Cheese^® Bowl (homemade macaroni and cheese, hickory-smoked turkey barbecue, deep-fried turkey cracklins and signature sauce); Soul Rolls (macaroni and cheese with collard greens deep-fried in an egg roll); Soul Punch (muscadine lemonade); and Stuffed Turkey Legs in two varieties: Cajun Shrimp and Alfredo (stuffed with cajun shrimp and dirty rice, topped with alfredo sauce) and Thanksgiving Stuffed (stuffed with choice of three fillings: macaroni and cheese, stuffing, gravy, yams, collard greens or cranberry sauce). Plus, hickory-smoked turkey legs and turkey barbecue sandwiches.
4. MIDTOWN GLOBAL MARKET’S EL TACO TORRO: Midtown Global Market’s El Taco Torro serves Birria Crunch Bombs (deep-fried tortilla balls filled with birria beef, Oaxaca & mozzarella cheese rolled in a tortilla chip coating and drizzled with lime crema, served with a side of consommé dip); Fairground Fiesta Tacos (deep-fried flour tortilla cone filled with al pastor pork, pineapple pico, queso and finished with cilantro & onion); and Horchata and Mangonada drinks. (Sept. 2 through Sept. 7 only)

   

5. MINNESOTA’S ORIGINAL APPLE FRIES: Minnesota’s Original Apple Fries serves Apple Fries (fresh-cut apples, fried, tossed in cinnamon sugar and served with a side of caramel); Apple Fries Deluxe (larger portion of Apple Fries served with a side of caramel and whipped cream); and apple cider. All gluten-friendly and vegetarian.

   

6. ROON’S SAVORIES:serves hand-rolled waffle cones flavored with parmesan, cheddar and herbs. Savory Cones are available with four choices of fillings: 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).
7. SATURDAY DUMPLING CO: Saturday Dumpling Co. serves Chinese Sausage & Cheese Poppers (fried dumplings with savory & sweet Chinese sausage and provolone cheese); Ube Cheesecake Wontons (deep-fried filled wontons, drizzled with sweetened condensed milk and sprinkled with crushed Biscoff^® cookies – vegetarian); and Salted Mango Yuzuade (mango puree, yuzu juice, salt, simple syrup – vegan).

   

8. SOLEM’S FRENCH FRIES: 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. Plus, fresh-squeezed, frozen lemonades, fountain sodas and bottled water. Fries are gluten-free, vegetarian and vegan.

   

9. SUMMER LAKE’S BOAT HOUSE: Summer Lakes Boat House serves a variety of food options: Official New Food Dockside Poppers; 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. Plus, hard seltzer-based cocktails and mocktails made with Summer Lakes Beverage mixes in eight flavors (all gluten-free and vegan) and a full beer menu. Also, bottled cocktail mixes available for purchase. In a brand-new building, with live entertainment daily.

   

There is quite literally a Minnesota State Fair Food for EVERYONE! What are you most excited to try this year? 

We LOVE the Minnesota State Fair! Every year, we release our Guide to the Minnesota State Fair – this guide will be updated as information becomes available!