It's New Food Time!!
Some Quick Stats:
Date Dropped- 7/9
36 new foods, 9 new vendors
And by the time you're reading this just a little over a month to go until the 2026 MN State Fair!
SARAH’S OVERALL THOUGHTS
It is time.
*cue Lion King music*
Really wish the new foods would stop coming out the second week of July, though. I’m really frickin busy the first half of the month and I want to have time to feel excited about this!
But let’s get to it. Time for my first glance through the new foods. *deep breath*
36 new foods and 9 new vendors. Jesus. We’re going to go broke for sure.
This list seems hella eclectic, though. Just looking at the pictures and not reading anything, nothing overly jumps out at me other than that mustache. Are we going to feel bonita with that thing?
Overall vibes are kind of mixed. Like low-key good. Nothing really screams excitement, but a bunch of stuff is like “yeah, okay.” So we’ll see how they go.
Theme: First glance I was like, ethnic foods, or maybe finger foods (but IDK if that’s even a thing at a fair). And after reading through anything, I honestly don’t think there IS a theme this year. We had a few apples, strawberries, and other things, but nothing more than, like, 2 items. So I’m calling the theme the anti-theme. I don’t know if that’s cheating.
Most looking forward to: Those frickin potatoes from Australian Battered Potatoes
Least looking forward to: That “Cubano” from Herbivorous Butcher.
ANNE’S OVERALL THOUGHTS
Well here we are, one of the most anticipated days of the year and once again I am so swamped at work that I can barely appreciate it. The new foods have been out for… *checks watch*... almost 32 hours (!) and I’m just now sitting down to take my first look
(20 minutes later)
Ok NOW I’m ready to look at the new foods.
Anyway, I saw on the MNSF FB post that there’s 36 new foods and 9 new vendors. That feels like A LOT. Like… I wonder what our record is? Ok standby, I gotta peep this
2026- 36/9
2025- 33/8
2024- 33/6
2023- 34/7
2022- 38/8
2021- 27/?
2019- 31/4
2018- 27/?
2017- 31/?
2016- 25/?
(gaaaaawwwwd why we were so basic in the early years with our data reporting???)
So 2nd most new foods since we’ve been tracking, and most new vendors (AS FAR AS I CAN TELL, PAST SELVES). So that’s 45 total, 1 shy of 2022.
Damn, this is going to be an expensive year
In other news, astute readers may notice that we have 10 years listed above (minus 2020, natch). That’s because 2026 marks 10 YEARS for Fair Fest Feasts!!
Of course, we were feasting and reporting before 2016, but that’s the year we got actually serious and started a blog to keep track of everything we were trying. We started this project mostly for ourselves (so we could stop being like “what was that one food that was so great 4 years ago??”) and never anticipated that people would be interested in our thoughts and opinions about the new foods.
I mean, every time we’re recognized by strangers in public (not even at the fair!) we are still so flabbergasted and delighted!
So thank you all, for joining us on this 10 year + journey. We’re gonna keep on keeping on and hope you still find value in this service.
We’ve got something fun planned in recognition for 10 years, but we’ll share about that closer to the fair.
Anyway
It’s now been an hour since I said I was gonna look at the new foods so I guess it’s about that time
Theme
I was chatting with friends earlier this week about what we thought the theme for the new foods would be this year. And how the new foods tend to be about a year behind the foody trends just because of the nature of the beast (they notice what’s hot/popular/selling and try to bring it to the table the following year when we’ve all moved on). With that in mind I was thinking we might see a return of hot honey (a foody trend that just seems to be LINGERING), or maybe Dubai Chocolate which has definitely passed its prime but also hasn’t really been represented yet at MNSF.
In my quick food scan I noticed at least 1 honey and 1 dubai chocolate offering so I’m interested to see if I’m on to something
OK- now that I’ve gone through the whole list, I think the theme is chili peppers/chili sauces. There are like 6-7 offerings this year (I lost exact count. Sue me). But also a fair amount of Biscoff and strawberry showings
Also there are quite a few items that as I scrolled through made me SALTS (smiled a little, then stopped). I’m excited to see what we’re dealing with here.
Hoping for something good from Bridgeman’s too. And I want something cray cray to get me laughing.
Let’s get to it
HOLY SHIT THE LIST ISN’T ALPHABETICAL!!!!
I mean… that’s great for everyone except for me and data-compiling at the end of the year (which I haven't done yet for last year yet so maybe it’s a non-issue).
Really blowing my mind here
OK NOW let’s get to it (1hr, 20 minutes have passed since I started this)
Most Anticipated
Strawberry Ube Sundae Tart
Least Anticipated
Pickle Pie
PACKIE’S OVERALL THOUGHTS
It’s that time! That time has come. That time is now. Let’s have some fun! NEW FOODS! Lemme say it again. NEW FOODS! They’re here at last and I am ready to run through the list with you all, to laugh, cry, and bemoan the assault on my wallet. The MN State Fair is coming in hot with 36 new foods, and 9 new vendors (for reference, that is 3 more new foods than last year, and 1 new vendor). Hey, at least we’re keeping it under 40. I don’t want to die, so thanks for that. My overall thoughts for this year are that it is going to be a hot one. That’s right, I’ve decided that the theme for this year’s New Foods list is gonna be the HEAT! We’ve got at least one third of the items having some spicy elements, maybe even more if you count there being ANY kind of heat or counting things that I can’t be sure if they’ll have some heat without tasting them. I’m looking at you Jerk Chicken and Mole. This is the year of suffering for the twins, and hell, maybe even me. I mean, I’ve got my limits on spice, and if we’re eating spicy upon spicy, we may just need to swipe out one of our water bottles for a jug of damn milk to cool off! Sarah’s going to be crying into her ice cream, and I think that’s something we can all enjoy. But, we’re in it to win it, and by win it, I mean lose it, and by it, I mean my money. But, hopefully, not my lunch. Let’s do this!
Most Excited For: Gonna go with Longanisa cheese curd lumpia. Have absolutely no idea how this will go, but hopefully it goes my way. I’m usually terrible at guessing either of these categories, so what the hell.
Least Excited For: You know, nothing looked outright horrendous this year, but I’m gonna go with the Peri-Peri Bowl from Afro Deli & Grill. I think this will just be too spicy for any of us and I won’t be able to enjoy it, and I don’t think there is a lot there to enjoy in the first place.
With that said let’s roll out the list!
Pickle Pie by Lulu’s Public House
Pie crust filled with chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made from ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill (vegetarian)
Sarah’s Thoughts
I don’t want this. I just…I’m not a pickle person. And by that I mean I love eating pickles but, like, just as a pickle. I don’t want pickle things. No pickle flavors. No pickles served in different ways (looking at you, deep fried pickles.) The obvious exception to this rule is Pickle Rick Pizza because that slaps. But like just a mouthful of pickle cream cheese feels like it’s going to be a sensation nightmare for me. That crust is going to have to do some heavy lifting. Also I don’t like hot sauce, so there’s that, too. Generally I trust Lulu’s because they’ve made some of our top foods over the years, but deep fried ranch was terrible so maybe we’re in a downswing with them. Kinda irritated that this was the first food I had to look at. Killing the vibe.
Anne’s Thoughts
What is this, Pickle Hummus?
Hmm it’s not from Baba’s so what are we dealing with here?
GAAAWWWDDDD WHEN WILL PICKLE FEVER DIE??
It’s been *checks notes* 4 years (god- is that all?) since Pickle Rick Pizza and just because that worked well doesn’t mean we want pickles anymore. WE DON’T! WE DON’T WANT THEM ANYMORE!
Jebus this is a rough start. I don’t want anything about this. HOT SAUCE? SAVORY RANCH FROSTING?? GTFO. God is this already my least anticipated? (spoiler, dear readers. Yes)
In other musings, what makes a pickle a gherkin?
Apparently they are a young cuke, 1-3” long, bumpy skin, typically pickled and crisp and tart. Synonymous with “pickle”
Ok I guess…
Anyway, I don’t want this
Packie’s Thoughts
Jumping right into things with one of our favorite vendors, and of course we haven’t seen the end of the pickle craze. Seems Lulu’s went all out on showcasing this ingredient, which, to be honest, is how it should be done if you’re making pickles the star. I do like how pickle-forward this sounds, it is like a savory pickle cream pie. Hopefully the hot sauce adds a nice kick, but not so intense that it ruins the pie for Sarah and Anne. I could picture this going either way, but I definitely think they went for that ‘New Foods Factor’ that we like to see in our State Fair New Foods, which I’d describe as exciting, a little crazy, and definitely something you can’t just make at home. Off to a nice start, I’d say.
Cracklin Corn Ribs by The Blue Barn
Corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapenos. Served on a bed of pork rinds.
Sarah’s Thoughts
Okay, I’m confused. I feel like the picture doesn’t match the description? Like, that corn on the pic doesn’t look battered or fried. Am I wrong here?
Let’s put that aside for now and just go by the description. And what I read, I likey. I love me tempura anything. And corn is great (we were distinctly told this by a cherubic little boy back in August of ’22.) I really don’t see how this can go wrong unless they undercook the corn and the batter is soggy then. I suppose the pork rinds could be really hard and break your teeth. I’m slightly worried about that, but not more worried than excited for the corn aspect. Blue Barn is generally a good bet, though I will say that I think some of the worst things we’ve eaten have also come from the old BB. I don’t expect this to be one of them.
Vibes are back on!
Anne’s Thoughts
I would’ve guessed Giggles or even RC’s on this one, but ok Blue Barn
Corn Ribs is a thing I’ve always wanted to try but have yet to have the opportunity to imbibe*, so I'm hoping they slap like I’ve always imagined they would. Blue Barn occasionally knocks it out of the park so let’s see what they’ve decided to do here.
Ok woah woah woah.
TEMPURA CORN??? Ok but like that’s not what the picture looks like? That’s a non-battered corn rib right there. Maybe it’s the fried bits on the bottom? No- those are pork rinds…
What is happening with this pic compared to the description??
I mean, I'm pretty excited for tempura corn + pork rinds. Hoping I can get the bacon ranch on the side for dipping, because tempura batter can get soggy real easy and if you’re saucing on top that’s a soggy recipe for disaster. This also feels like an item that if they have it sitting under a heat lamp it’s going to fail real quick with the sogginess (and how can they NOT be sitting under a heat lamp? They’re not gonna be battering and frying to order here).
I also don’t need candied jalapenos
So I want this in my mouth but have lots of concerns about execution (and questions about the appearance of the pic)
*Ok HAVE I tried corn ribs?? Did mom make them once? I don’t know man. I don’t know anything anymore.
Packie’s Thoughts
Something new and wild from Blue Barn feels like a staple at this point to a new foods season. And in true fashion, they hit the mark again. Can’t say for sure it’ll be a hit or a bust (also a staple of the Blue Barn), but it’s always fun finding out. That said, reading the description for this, I think it sounds amazing! I love corn ribs, and getting them tempura battered and fried? Holy crap, that sounds fantastic. Throw it on top of some pork rinds and adding some bacon ranch sounds like a wonderful complement, and I don’t even mind the candied jalapenos. That said, the picture really doesn’t look like they battered that corn rib at all, and I hope that’s not true to how the finished product will look. Maybe they wanted it to read clearly that it is a corn rib, but the actual food will be fully breaded? I feel really good about this one and I’m super happy that just two foods in, everything is hitting the mark for what I’d expect from the New Foods list. Let’s keep it coming.
Longanisa Cheese Curd Lumpia by Lumpia City
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.
Sarah’s Thoughts
I mean, yeah. This sounds great. Like a MN Filipino fusion which I am here for. Love cheese curds. Filipino food is delish. I don’t see any problems with smashing those things together in a wrapper and deep frying it. Plus, sweet chili sauce is definitely the dipping sauce I want with this. I’m especially excited to taste the sausage.
Hmm, this is at Lumpia City. That doesn’t ring a bell. Is it one of the gazillion new vendors? Huh, it’s not on the list. Well, it’s possible it was new last year or recently and I just forgot. I don’t really have the memory for that kind of stuff the way Anne and Packie do. They’ll probably weigh in.
I think this will be good, though! Probably not blow our minds good, but maybe! Guess we’ll find out!
Anne’s Thoughts
Was Lumpia City a new vendor last year? I think they were and we didn’t get around to trying them because *gestures vaguely at all the new foods and money and time*. So I'm excited that we will be forced to try them this year!
Apparently Longanisa sausage comes in hundreds of varieties and can be either sweet or savory/garlicky. Looks like they went with the latter here..
This sounds good.
Packie’s Thoughts
Daaaamn, this is what I’m talking about. I feel like if you had a top 5 list of what you need in a MN State Fair new food, one of those items would be ‘add cheese curds to something’. Lumpia City was a new Vendor last year that, sadly, we did not make time or the space in our bellies for, so I’m pretty stoked that this year they’re on the official New Foods list, and now we are obligated to give it a shot. Which is good, because I’m super stoked to try lumpia for the first time. I had to look up longanisa pork sausage, which was described as a traditional Filipino sweet and savory sausage flavored with garlic, soy sauce, and vinegar, and holy crap why have I not had any of this before now? Throw in some more garlic, add some cheese curds and deep fry it in a lumpia wrapper just sounds great! I do love a nice, sweet chili dipping sauce too. Can’t wait for this! I think we’re 3 for 3 so far for exciting new foods. Who’s gonna break that streak? Probably Farmer’s Union, maybe O’Gara’s, or perhaps The Crap Shack? Ok, I made that last one up, but it’s still better than Farmer’s Union.
French Chouxnut Sundae by Bridgeman’s Ice Cream
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)
Sarah’s Thoughts
Holy shit look at this thing. We’ve got, like, what, 2 scoops of ice cream on a stack of something else… Let’s see what the description says.
Holy shit that’s a lot.
DIBS ON THE FUCKING CHERRY!
I’m sure the ice cream will be great. Bridgeman’s has never let us down before and if they can make me swoon and fall in love with a black licorice ice cream, I think they’ll do just fine with salted caramel espresso.
I’m slightly worried the cold ice cream will make the choux pastry tough, though. I am VERY excited about the—
There’s some dude walking around outside my office window. Who is this dude? What is he doing? Scaring the squirrels for one thing. Okay okay, he’s moved off.
ANYWAY. I’m very excited about the chocolate mousse because I love choco mousse so much. So much. I know Packie will be excited about that too. I guess I don’t know where Anne stands—
WTF. The guy came back. Now he’s staring at the trunk of a tree. WHY ARE YOU HERE? You are standing by the dumpsters my dood. He lowkey just hugged the tree. I’m not even kidding. Put his arm around it and everything. Ope, he’s gone again.
Ahem. I think Anne likes chocolate mousse fine. I just don’t know if she’s as ravenous about it as Packie and me.
That fondant icing is probably gonna be hard from the cold ice cream too, though.
I think this will be fine. I’m sure the elements will each be good. I’m just not sure how they’ll stand up together.
Anne’s Thoughts
Oh Ho! Well what do we have here??
Oh damn, there’s no way I'm first to claim this cherry!
I mean, what’s not to like here?? I guess the choux could be where it goes wrong, if it’s too stiff or stale. But this sounds like a delight.
I don’t think we’ve ever had something from Bridgeman’s that wasn’t served in a tall glass
OMG remember the Gray Duck Sundae?? Let’s get that again this year
Packie’s Thoughts
You know what…I’mma let Sarah or Anne have the cherry this year. Yeah, s’cool. I don’t need to fight over it every year, and who can say for sure who really dibs’d it first? Let those two battle it out, I don’t need that added stress and drama. Just gonna sit here and enjoy ma ice cream, which coming from me seems a bit odd to say. Thaaaaaat said, if you’re gonna waste stomach space on ice cream, you best be doing it with some Bridgeman’s, because those folks know what they are about. Mmkay, mmkay, what we got here? Love me some coffee flavored icecream, and I am aaaall about the chocolate mousse. Hopefully it won’t be too difficult spooning up a choux pastry donut, but overall this looks fun and tasty. Bridgeman’s rarely disappoints, but if nothing else, their ice cream is always top notch. Even their black licorice ice cream was bomb, so that’s all you need to know. I think this will be great, and even if it is a little fiddly to eat with that donut, I feel confident the flavors will all be top notch. 4 for 4, the streak continues! Who’s next?!
Korean BBQ Bao Buns by Rooted & Wild by Snack House
Vegan Chunk plant-based shredded “meat” tossed in hot Korean barbecue sauce. Topped with pineapple slaw and served on folded, steamed bao buns (vegan).
Sarah’s Thoughts
So we have another place with some faux meat besides Herby Butcher. I wish this was actually real meat, I wonder how hot that bbq sauce is going to be? I don’t want it to blow out my palate. IDK. I mean, I like me a bao of course, but this doesn’t seem special in any way. Like, I guess they’re hanging their hats on the vegan aspect of it, which, fine but like, does that make it State Fair New Foods worthy? I have my doubts.
Rooted & Wild by Snack House. Like, what’s going on here? It’s two places? Snack House making some sort of offshoot? IDK.
This will be fine as long as it’s not too spicy and the meat doesn’t have a weird texture or taste.
Anne’s Thoughts
Well look at these absolutely not special new foods. This is like a standard app at any restaurant that serves Korean Food. Also, Rooted & Wild was the new vendor last year that served up the Tofuego Bites that landed in our Worst of 2025 list. Also Also, it’s just Lancer food in the Collisseum and they’re mid at best (with like one exception- we’re looking at you Bee-nana Pie). I would have no interest in trying these but I guess we gotta
Packie’s Thoughts
Uh oh, I think we may have found our streak b-b-b-breaker. Rooted & Wild had their first (I believe) new food last year, and they did not impress with their tofuego bites. I’m not sure if they are entirely a vegan vendor, but they definitely went the vegan route again with these bao buns. It took me a minute to realize Chunk is a vegan meat vendor, and that I wasn’t in fact getting some kind of vegan ‘chunk’ as an ingredient in this food, which was a daunting premise. Even though I know this isn’t real meat, I also find something visually off-putting when they describe the food as “meat”. I know it is accurate, but adding quotes to something can make it feel nefarious. I remember we had to wait forever for them to make the tofuego bites last year, and I have little confidence that it will be any different this year. Plus, this feels basic AF. Just because it is vegan, doesn’t mean you can’t get creative. Not feeling optimistic about this one.
Surf ‘N’ Turf Burger by Cafe Caribe
Lobster tossed in garlic-herb butter stacked on a ⅓-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.
Sarah’s Thoughts
Hey! A burger! That’s actually exciting because it’s rare there’s a burger on the list, barring that bonkers and out of control yet somehow delicious PB&J thing last year. I think it was last year…
Lobster, good! Pepper jack cheese? Ehhh. Cheese on seafood is already a bit iffy for me. Not sure this is the choice I would’ve made. Anne hates pepper jack so I’m sure she’s pissed about this now. Chipotle mayo, meh. Not a chipotle fan, which is probably obvious if you know me at all. Bun and meat look good.
I bet this is gonna cost like 30 dollars. It’s a big burger and it has lobster on it. Might’ve been better if they’d just made this a slider instead or something? Like, we’ve got a lot of food to eat. I don’t need a giant burger to take up all the space.
Oh it’s Café Caribe. Hm. I don’t know if that impacts my opinion at all. They’re rarely on the list and when they are, their stuff is usually just kind of bland.
Anne’s Thoughts
Ok first- that’s too many apostrophes in that title. I feel like ‘N is sufficient? What’s that second apostrophe doing there? Somehow pluralizing a group?
Ok whatever.
Ok the lobster on this baby is gonna bring this price point to $20, I’m calling it now.
Also- I don’t NEED a ⅓ burger at the fair! I want to eat lots of things, not one massive burger.
And JFC PEPPER JACK?? Trash it. Just trash this whole burger now. You had me at lobster and you lost me at all the rest.
(love that it’s served with a lemon wedge. Pinkies up, y’all)
Packie’s Thoughts
Hmm...I like the idea that Café Caribe did a surf and turf as a burger, though I wonder how exactly the flavors will pair off with one another. I love having lobster with my steak, but I don’t shove them into my mouth at the same time. But, maybe I should? Combined, are they a superior bite? Nothing about this sounds inherently bad to me, but I don’t know. I’m curious to give this one a try and will attempt to remain open-minded, and maybe it will surprise me. That said, I’m sure Sarah and Anne are pissed it is chipotle mayo AND pepper jack cheese. I don’t think I mind that personally, but they’re both probably side-eyeing the heat on this burger.
