The Official NEW Foods at the Minnesota State Fair this Summer

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 EIGHTY 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 22 and will run through Labor Day, September 2. In 2024, there are 33 new foods and 6 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.

34 New Foods to Try

1. SAUSAGE SISTER & ME  — 3 Piggy Pals on a Stick: Three smoked sausage slices wrapped in bacon, filled with a cream cheese mix, and drizzled with barbecue sauce. Topped with a jalapeño slice and served on-a-stick. (Gluten-Friendly)
2. AFRO DELI — Afro Poppers: Bite-size pastries infused with an African blend of spices – ground vanilla, cardamom, ginger, cloves and nutmeg – deep-fried and coated with choice of coconut flakes, sugar or served plain. Topped with choice of drizzle – mango chutney, caramel or chocolate.
3. BABA’S — Ba’Bacon Sour Cream + Onion— Sour cream + onion hummus topped with beef bacon, sumac tater tots, caramelized onions, scallions, French onion creme fraiche, black cumin seeds and chive oil. Served with pita puffs dusted with sour cream + onion powder. (Gluten-Free without pita puffs, Vegetarian without bacon)
   

   

   

   L-R: 3 Piggy Pals on a Stick, Afro Poppers, Ba’Bacon Sour Cream +Onion

4. DINO’S GYROS – Blazing Greek Bites —Deep-fried bites made from a blend of chickpeas, tomato, roasted red pepper, scallions and cayenne pepper. Served with a side of roasted red pepper hummus. (Gluten-Free, Vegan)
5. RICHIE’S CHEESE CURD TACOS — Buffalo Cheese Curd + Chicken Tacos: Fried buffalo-flavored cheese curds and chicken topped with blue cheese slaw, drizzled with buffalo sauce, and served in a fried flour shell.
6. TASTI WHIP — Chili Mango Whip: Mango Dole Soft Serve in a cup rimmed and topped with chamoy and Tajín. Garnished with a tamarind candy straw. Alternate flavors of Dole Soft Serve include pineapple, strawberry and lemon. (Gluten-Free, Vegan)
   

   

   

   L-R: Blazing Greek Bites, Buffalo Cheese Curd + Chicken Tacos, Chili Mango Whip

7. MINI DONUTS + CHEESE CURDS — Cookie Butter Crunch Mini Donuts: vanilla-flavored mini donuts coated with vanilla sugar, topped with Biscoff^® cookie butter drizzle and cookie crumbles, and served in a bucket rimmed with cookie butter and cookie crumbles.
8. LOON LAKE ICED TEA — Cotton Candy Iced Tea: Brewed butterfly pea flower tea sweetened with natural flavor and cane sugar. Garnished with a swirl of edible glitter and a rock candy swizzle stick to stir for a color-changing effect. (Gluten-Free, Caffeine-Free, Vegan) (New Vendor)
9. SOUL BOWL — Crab Boil Wings: Chicken wings marinated in hot sauce, grilled and then fried with corn, chicken apple sausage and potatoes. Tossed in a “crab boil” butter and finished with a lemon wedge and parsley. (Gluten-Free)
   

   

   

   L-R: Cookie Butter Crunch Mini Donuts, Cotton Candy Iced Team, Crab Boil Wings

10. HOLY LAND DELI — Deep-Fried Halloumi Cheese: Halloumi cheese, crafted from a blend of sheep and goat milk, wrapped in pastry dough and deep-fried. Served with a side of sweet chili sauce. (Vegetarian)
11. LULU’S PUBLIC HOUSE — Deep-Fried Ranch Dressing:  Steamed lotus bun filled with a blend of cabbage, carrots, cilantro and yum yum sauce, plus Olsen Fish Company lutefisk brined in salt water for 12 hours, covered in sweet hoisin sauce, then baked and topped with sesame seeds.
12. THE HERBIVOROUS BUTCHER — Dill Pickle Tots: Fried tater tots tossed in dill seasoning with a hint of vinegar flavor – like a dill pickle potato chip. (Vegan)
    

    

    

     L-R: Deep-Fried Halloumi Cheese, Deep-Fried Ranch Dressing, Dill Pickle Tots

13. SABINO’S PIZZA PIES — Fried Bee-Nana Pie: Handmade pie filled with Minnesota honey, fresh banana and Biscoff^® cookie butter; battered and deep-fried. (Vegetarian)
14. UNION HMONG KITCHEN — Grilled Purple Sticky Rice: Purple sticky rice grilled over an open flame until crunchy, then topped with choice of shredded Hmong beef jerky or pickled mushrooms. Garnished with fresh herbs and finished with Union Hmong Kitchen’s Krunchy Chili Aioli. (Gluten-Free, Vegetarian option)
15. ROUTE 66 ROADHOUSE CHICKEN — Ham + Pickle Roll Up on a Potato Skin: Three fried potato skins filled with a blend of sour cream, cream cheese, chopped pickles and ham. Topped with potato chip crumbles. (Gluten-Friendly)
    

    

    

    L-R: Fried Bee-Nana Pie, Grilled Purple Sticky Rice, Ham + Pickle Roll Up on a Potato Skin

16. BRIDGEMAN’S ICE CREAM — Lady’s Slipper Marble Sundae: Bridgeman’s strawberry ice cream, lemon marshmallow cream and ladyfinger cookies layered in a cup and topped with whipped cream and a cherry.
17. JAMMY SAMMIE’S BY BRIM — Marco’s Garden: Local rhubarb jam, thyme-marinated locally sourced tomatoes, farmer cheese, jalapeño and honey served with a side of grilled gluten-free flatbread. (Gluten-Free, Vegan option uses thyme tofu dip and maple syrup instead of cheese and honey.)
18. MINNESNOWII SHAVE ICE — Mocha Madness Shave Ice: Fluffy shave ice with caffeine-free coffee flavoring and an overflowing caramel macchiato cold foam center. Drizzled with chocolate syrup and garnished with dark chocolate espresso beans. (Gluten-Free)
    

    

    

    L-R: Lady’s Slipper Marble Sunday, Marco’s Garden, Mocha Madness Shave Ice

19. MIDTOWN GLOBAL MARKET’S INDIGENOUS FOOD LAB — Nixtamal & Wild Rice Bowl with Wóžapi & Bison Meatballs or Sweet Potato Dumplings Choice of bison meatballs or sweet potato dumplings, topped with mixed berry wóžapi sauce, and served on a bed of nixtamal (white corn, blue corn and yellow corn) mixed with wild rice and seasoned with maple and spices. Cricket & seed mix topping optional. (Gluten-Free, Vegan option) (Aug. 28 to Sept. 2 only) (New Vendor)
20. WEST END CREAMERY — Patata Frita Focacciawich:  “Patata Frita” kettle chip-flavored ice cream created by Minnesota Dairy Lab, sandwiched between focaccia bread from Wrecktangle Pizza. Topped with a blend of honey butter, kettle chips and herbs.
21. THE BLUE BARN — PB Bacon Cakes: Thick-cut bacon dipped in pancake batter, griddled and topped with peanut butter whipped cream, grape jelly and banana chips.
    

    

    

    L-R: Nixtamal & Wild Rice Bowl with Wóžapi & Bison Meatballs or Sweet Potato Dumplings, Patata Frita Focacciawich, PB Bacon Cakes

22. THE HERBIVOROUS BUTCHER — Raging Ball: Deep-fried sesame mochi dough ball with vegan cheeseburger filling. Made with house-made vegan burger mix, vegan cheddar cheese, grilled onions and pickles. Topped with bacon-flavored powdered sugar. (Gluten-Friendly, Vegan)
23. SCENIC 61 BY NEW SCENIC CAFÉ — Savory Éclairs in Two Varieties: Choux pastry éclair shell with choice of filling: Bánh Mì or Lobster. Bánh Mì Éclair: Filled with pork confit,échicken liver pâté, pickled carrot & daikon, cucumber and sriracha mayo, garnished with micro cilantro – inspired by a traditional Vietnamese sandwich. Lobster Éclair: Filled with lobster meat, celery, mayo, Cholula hot sauce, lime, chives and salt & pepper, topped with dried corn and micro cilantro – inspired by a New England-style lobster roll.
24. FRENCH MEADOW BAKERY & CAFE — Shroomy “Calamari”: Oyster mushrooms hand-breaded and deep-fried. Served with a side of chipotle sauce. (Gluten-Free, Vegan)
    

    

    

    L-R: Raging Ball, Savory Éclairs in Two Varieties, Shroomy “Calamari”

25. WAFFLE CHIX — Strawberries & Cream Waffle Stick: Belgian waffle filled with strawberry shortcake cookie dough, topped with whipped cream and strawberry sauce, and served on-a-stick.
26. FLUFFY’S HAND CUT DONUTS — Strawberry Lemonade Donut: Hand-cut yeast-raised donut frosted with lemon buttercream, rolled in strawberry lemonade crunch, and garnished with lemon gummy candy and freeze-dried strawberry slice. Served with a strawberry lemonade-filled pipette to squeeze in more flavor. (Vegetarian)
27. SALEM LUTHERAN CHURCH DINING HALL — Swedish Ice Cream Sundae: Vanilla ice cream covered in lingonberry jam, sprinkled with Swedish ginger cookie crumble, and garnished with a ginger cookie heart. (Vegetarian)
    

    

    

    L-R: Strawberries & Cream Waffle Stick, Strawberry Lemonade Donut, Swedish Ice Cream Sundae

28. HAMLINE CHURCH DINING HALL — Swedish ‘Sota Sliders: Hamline Church Dining Hall’s Cranberry-Wild Rice Meatball formed into patties, paired with dill Havarti cheese and a red relish of beets, red onions, red peppers, lingonberries and cranberries, served on two brioche buns.
29. BLUE MOON DINE-IN THEATER — Sweet Corn Cola Float: Minnesota-made sweet corn cola and sweet corn ice cream in a cup, finished with whipped cream, popping candy and house-made frozen caramel.
30. RC’S BBQ — Sweet Heat Bacon Crunch: Double-smoked slab bacon tossed in RC’s red barbecue sauce and topped with hot honey & chili crunch, served over a bed of white rice, and garnished with green onions.
    

    

    

    L-R: Swedish ‘Sota Sliders, Sweet Corn Cola Float, Sweet Heat Bacon Crunch

31. MINNESOTA FARMER’S UNION COFFEE SHOP — Turkey Kristo: Minnesota-made Texas toast from Pan-O-Gold Bakery, sliced Ferndale Market turkey, CannonBelles white cheddar cheese, apple butter made from locally sourced Westcott Orchard apples, and house-made spicy brown mustard mayo, dusted with powdered sugar. (White Cheddar Kristo vegetarian option uses extra cheese instead of turkey.)
32. O’GARA’S AT THE FAIR — Walking Shepherd’s Pie Two handmade hot pastries filled with braised ground beef, mashed potatoes and a blend of onions, carrots and peas tossed in herb gravy.
33. NORDIC WAFFLES — Wrangler Waffle Burger: Fresh all-beef patty and signature Whataburger^® Patty Melt Sauce layered with American cheese and served in a caramelized onion-infused Nordic Waffle.
    

    

    

    L-R: Turkey Kristo, Walking Shepherd’s Pie, Wrangler Waffle Burger

New Food Vendors

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

1. CHAN’S EATERY: Chan’s Eatery serves Korean corndogs (hot dog and mozzarella cheese, battered with panko, deep-fried and finished with a dusting of cinnamon sugar. Option to add a coating of fried potatoes or to substitute toppings for hot Cheetos^® with spicy mayo); Mochi donuts in eight varieties (original glaze, churro, cookies ‘n cream, Fruity Pebbles™, chocolate, strawberry, matcha and taro); Fruit and milk boba teas with optional tapioca and jelly toppings.
2. EL BURRITO MERCADO: El Burrito Mercado serves Quesabirria Taquitos (deep-fried, rolled tacos filled with beef marinated in red sauce & cheese, topped with salsa verde and crumbled cheese); Esquites (corn kernels cooked with herbs, topped with sour cream, crumbled cheese, chile powder and lime, served in a cup); and Agua de Sandia Loca (watermelon drink with chamoy and bits of seasoned dried mango). All items are gluten-friendly.
3. KOSHARINA EGYPTIAN CUISINE: Kosharina Egyptian Cuisine serves Koshari (rice, pasta, chickpeas, lentils, tomato sauce, garlicky vinegar “dakkah” sauce, topped with fried onions) in three varieties (chicken, beef and vegetable); plus caffeine-free iced hibiscus tea. Koshari is gluten-free without pasta, and the vegetable variety is vegan.
   

   

   

   L-R: Chan’s Eater, El Burrito Mercado, Kosharina Egyptian Cuisine

4. LOON LAKE ICED TEA: Loon Lake Iced Tea serves Official New Food Cotton Candy Iced Tea, plus a variety of brewed, naturally flavored, cane sugar-sweetened iced teas, including blood orange, blueberry, peach, strawberry and unsweetened.
5. MIDTOWN GLOBAL MARKET’S INDIGENOUS FOOD LAB: Midtown Global Market’s Indigenous Food Lab serves Official New Food Nixtamal & Wild Rice Bowl with Wóžapi & Bison Meatballs or Sweet Potato Dumplings, with the option to add cricket & seed mix. All items are gluten-free. (Aug. 28 to Sept. 2 only)
6. PAELLA DEPOT: Paella Depot serves Chicken & Chorizo Paella (traditional Spanish caramelized rice dish with leeks, red bell peppers, zucchini and snap peas, with option to add fried egg or seafood). Plus, aguas frescas in six flavors made from fruit puree, whole fruit, lime juice, agave and water. All items are gluten-free and dairy-free.
   

   

   

   L-R: Loon Lake Ice Team, Midtown Global Market’s Indigenous Food Lab, Paella Depot

There is quite literally something for EVERYONE! What are you most excited to try this year?