2026 State Fair New Foods Preview Part 2- Butter Brew Mustache Pretzel through Tacos de Mole

 Butter Brew Mustache Pretzel by Blue Moon Dine-in Theater

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.

Sarah’s Thoughts

Oh it’s a pretzel! Oh shit, it’s a sweet pretzel! Okay! I don’t see anything wrong with this. Nice that it’s served with ice cream to dip. I mean, I guess there’s nothing much special about this other than the shape, but I—

JESUS FUCK!!! Holy shit a squirrel just jumped onto my window screen. Scared the bejeesus out of me. Fuck.

God dammit. Everything outside my office just needs to calm the fuck down so I can do this.

So, the shape. That’s what makes this special and it IS special! I assume they want people to take selfies with mustaches and I am ABSOLUTELY going to oblige them on this. We gotta.

Hey! It’s from Blue Moon Diner! I expect it’ll be good then! I would say it’s hard to eff up a pretzel but I’ve had some crappy ones in the past, so I know that’s not true, but I think they’ll handle it well.

Anne’s Thoughts

Oh damn these selfies are gonna be POPPIN’, Someone understands their social media game and creating viral traffic. I mean we’re for sure going to do it.

Oh! It’s a Sweet Pretzel! Unexpected though I guess it makes sense for BMDIT.

Is baked the way we like our pretzels? Is that the default? Seems like no but I can’t really think of how they make them otherwise- fried doesn’t seem right? Do they go in a water bath like bagels?

IDK man

What is a butter brew?

Also I don’t know that I need caramel AND butterscotch? But I get why they serve it with the vanilla. This looks like a fun and funky little bite. I bet it’ll be good.

Packie’s Thoughts

Ahahaha, leave it to Blue Moon to at least offer something whimsical.  Is the shape and presentation of this pretzel necessary?  No, but I appreciate it, nonetheless.  Personally, I prefer my soft pretzels salted and dipped in nacho cheese, but I love them enough to try other varieties, and this sweet version looks and sounds like a nice treat.  Not sure I need the soft-serve for dipping, but it’s a nice addition.  Plus, I love the idea that it is tossed in a “butter brew sugar mixture”.  Definitely has that New Foods list flair that I look for, and it is good to see some sweet items on top of all the savory I’ll have to try.

Bao Belly by RC’s BBQ

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.

Sarah’s Thoughts

Okay we have another bao option but this time with real meat, so I’m more excited about this one. It’s also from RC’s BBQ and they do good meat so I’m sure this pork belly is going to frickin slap. Ugh. Hot sauce though again. This better not be an emerging theme…

Yum yum sauce is good, though! Overall, this doesn’t seem like anything special, imop. Like, a pork belly bao. Ok. I can get that at numerous places whenever I want. Don’t need to come to the fair to do so. And with the other bao option, this just seems like a nothingburger.

Like, how do the fair people decide which food gets picked? Who thought it would be a good idea to pretty much have 2 identical items except one has “meat” and the other has MEAT. Make that make sense, State Fair. You’re wasting my time, money, and stomach space.

Dammit. The more I think about these two items, the more I’m getting pissed off about the whole deal.

Anne’s Thoughts

Jebus another Bao bite. I mean don’t get me wrong. I like a little bao taco. I like pork belly too. I wish this wasn’t served with hot sauce and yum yum sauce (i’m not usually a yum yum on meat person. More on rice and veg). Like this feels like a teriyaki or a bourbon glaze would’ve been real nice. Also RC’s has definitely blown out our palates before with heat so I’m a little suss here. Giving you a hard side eye, little bao tacos. Honestly will probably be real tasty but again- does not feel creative or special.

Packie’s Thoughts

HAH!  This just feels like RC’s BBQ one upping Rooted & Wild’s bao bun, asking you “now which is better, the one with meat, or the one with “meat””?  And honestly, I think RC is going to win that head-to-head.  But also, WTF?  Who decided we needed two of pretty much the same new foods on the New Foods list?  Is there going to be a gluten-free mustache pretzel somewhere on the list?  Anyways, love RC’s BBQ and I’m crazy excited to try this pork belly.  The twins are gonna be doing a double take with there being hot sauce AND yum yum sauce on this one.  Will that delicious yum yum be able to cool the hot sauce so they can enjoy this?  We will see.  Definitely going to hear some complaints about all the heat this year.  Is that gonna be the new theme?  Haven’t seen any Dubai chocolate yet, and only one pickle, so maybe?  It better not be bao buns.  If there’s another bao bun on this list, I’mma be pissed.

Blue Moon Crunch by Minnesnowii Shave Ice

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 (GF and Vegan upon request).

Sarah’s Thoughts

My very first thought was “why is this not from the Blue Moon Diner?” but then I realized it is not ice cream but in fact minnesnowii so it makes more sense.

I wonder what blue moon flavor is? Doesn’t really matter, I’m sure it will be good. Love the fruity pebbles and sweetened condensed milk is a MUST on any minnesnowii to elevate it to the next level. 

This will be good I’m sure! The only time I haven’t liked minnesnowii was the mangonado one and that’s because those flavors are not my jam. Other people really loved it.

Hopefully it won’t be 1000 degrees on Day 1 so this won’t melt immediately. Also, it’s nice to eat something that’s essentially flavored water. Keep us hydrated without filling us up.

I wonder how they make it vegan upon request? Ope, durr. No milk. I’m smart.

Anne’s Thoughts

I mean, by default this makes me think of The Dine In theater, but obviously this has to be Minnesnowii, right?

Yup.

Ok what in the hell is blue moon flavor/blue moon ice cream? Is this a flavor I'm supposed to be familiar with? Am I lax on my ice cream “it” flavors??

OMG it’s a “mysterious midwestern flavor famous for it’s nostalgic flavor with citrus and almond notes, reminiscent of cotton candy or cereal milk”

WHAAAAAAAAAAATTTTT???

I mean I want to try this

Like right now

How have I, a midwestern foodie who loves sweets, not heard of this before? Are they going to take my foodie card away??

Ok- can cereal be “dusted”? Like doesn’t something have to be a powder to be dusted? Probably they should’ve gone with “topped” instead.

I mean, this is gonna slap I just know it. Minnesnowii is the best shave ice at the fair, and other than their Mangonado Shave Ice (which wasn’t for us), everything they do is excellent.

Hard to get too excited over what amounts to just shave ice, but this will make me happy.

Packie’s Thoughts

I don’t know what “blue moon flavor” is, nor have I ever had this so-called blue moon ice cream.  I am additionally offended to learn that it is a popular flavor in the upper Midwest?  Really?  Supposedly it originated in Michigan or maybe Pennsylvania, and the most widespread variant was invented in Wisconsin, so I don’t know, whatever.  Rant over.  Holy crep, I love Minnesnowii, the BEST shave ice at the fair, FACT!  Visually, this looks incredible.  So fucking vibrant!  A feast for my eyes and my inner child.  They’ve got the sweetened condensed milk on there, which is a must, and adding in fruity pebbles sounds like a wonderful addition for some fruity crunch.  Super excited for this. The only thing holding me back is my complete ignorance to the blue moon flavor.

Walking Chopped Italian Grinder by Mancin’s al Fresco

Chopped Italian grinder sandwich-style blend of sliced salami, pepperoncini’s, 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.

Sarah’s Thoughts

Just from the name I know this is going to be from Mancini’s. And yep, I’m right. Okay what actually is this, because it looks like nachos.

Okay it pretty much is an Italian grinder nacho. Which, on one hand, FUN! But on the other hand, I don’t like pepperoncini’s, artichokes, or red peppers. So IDK. I mean, I’m often picky about nachos anyway so this is nothing new. I AM excited to try it. Just hoping I get a bite with, like, none of that and only the olives and mozzarella. But I’m not a baby. I’ll eat what I get because life is too short not to try everything once, even if you’re sure you’ll hate it. I’ve been surprised. 

I think the biggest risk here, and honestly I suspect it’s probably a guarantee, is that this will be soggy. I really don’t see how it won’t be because the chips are just kettle chips and it’s got Italian dressing on it. Can’t see myself digging this if it’s soggy.

But if it holds up, it might be good! (unless it’s too pepperoncini flavored. Then I’m out. Packie’s probably really excited for this though. He loves those yellow-green fuckers.)

Anne’s Thoughts

Ok this has to be from Mancini’s. Who else is Italian at the fair?

Nailed it.

Well first, an Italian Grinder is not really a sammich I would order for me. I like green olives, salami, and mozz pearls. I don’t like pepperoncinis, red peppers, and I'm neutral about artichokes.

I like the sound of those chips

How tf are we intended to eat this? Like nachos?

GAWD this thing has 2 sauces on it. 2! This is going to have the same damn issue that I have with restaurant nachos- all those chips are gonna get soggy AF and then the mouth feel is gonna be wrecked and it will be impossible to eat.

I mean- look at how WET that thing looks.

Yeah I don't really want this one either.

I’m starting to feel a little underwhelmed here. Let’s start to zazz it up.

Packie’s Thoughts

Ey, I’m walkin’ ere!  If that was offensive to our Italian or Italian-American readers, I do apologize.  Please forget I ever said it.  Forget about it!  Said that last part with a shitty accent as well, I don’t know if that was clear or not.  I just wanted to be clear because I was being very, very funny just now.  Wait, is that just a New York thing?  If it is just a NY thing, then I will not apologize.  You sound funny, and I wish to celebrate it.  Now let’s talk about this absolutely beautiful abomination.  This is…a lot!  Lot of meat, lot of cheese, I guess there are some veggies in there (pepperoncini and red peppers, there’s some more heat for the bland bitches).  You got some Italian dressing and I guess we also needed some chili aioli as well, apparently (hot?  Perhaps).  Those chips sound bomb, though.  Really, I think this is just too much.  Everything is going to be competing with each other in this friggin’ bag, and I’ll be surprised if those chips don’t get soggy in a hurry.  The whole thing feels dubious to me.  This is number 6 for food items with some kind of spicy element (I’m not gonna include the sweet chili dipping sauce from Lumpia City, I think that probably won’t be hot).  I’m sensing a…theme?

Shakshuka Lamb Meatballs by French Meadow Bakery & Cafe

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 (GF upon request).

Sarah’s Thoughts

Looking only at the picture, I would immediately assume this came from Mancini’s. But then I actually read the title and realized I was wrong. Plus they already have one. Not that that always matters. 

Okay, like me a meatball stuffed with cheese. I wish I knew what they meant by flash-fried. Like, in a deep fryer? In a pan? One would be crispier than the other and that would be better imop. And then served atop Shakshuka. I’m not sure if I’ve ever had Shakshuka before. Maybe. Maybe not. I’m not into red sauces, though, so that’s not doing anything for me. And, again, this doesn’t feel all that special to me. I can get this or something very much like meatballs in red sauce with a crostini pretty much anywhere.

And it’s French Meadow so it’ll probably be pricey. On the plus side, we’ll be able to find a table to eat it at. I’m still mad at them from when we had to wait like 2 hours to get whatever we had to get at the time. #neverforget #butkindaforgetbecauseIcan’trememberwhatwewereevenwaitingforthattime

Anne’s Thoughts

Holy Land?

I mean these look real tasty but again- not special. I mean I guess lamb is special, but not really for Holy Land OH SHIT IT’S FROM FRENCH MEADOW.

Damn they got me good with that one.

Ok I guess Shakshuka is something different- it just looks like trad marinara but IT’S NOT, EVERYONE.

Damn- lamb, pork, goat cheese. We got most of the barnyard here

IDK

This might be real tasty but again. I’m just feeling a little underwhelmed still. I want FAIR FOOD. Where are the sticks?? Where’s the ridiculousness??

Packie’s Thoughts

Oh damn!  Those meatballs look incredible.  Stuffed with goat cheese?  Hell yeah!  Then you got them served on top of shakshuka, AKA eggs in hell!  Though…doesn’t appear to be any eggs in this one.  What the hell?  Sarah loves the shakshuka I make at home, but I’m pretty sure she’d spit in my face if I didn’t include the eggs.  That is one of those dishes where I’m like “are you sure you don’t like red sauce?  You sure about that?“ The shakshuka has some chili peppers in it, but I don’t typically think the dish is particularly spicy?  I’ll have to ask Sarah if she thinks it has a kick when I make it, though I think mine just has paprika.  Not gonna include this one on the heat theme hit list.  I think this looks pretty great for my tastes, and usually French Meadow can really kick it out, though I generally think they do better with their baked goods.  Hope this is tasty as it looks!

Dubai Whoopie Pie by Dino’s Gyros

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).

Sarah’s Thoughts

Oh here we go. Anne was pretty convinced that Dubai chocolate or hot honey were going to be prevalent at the fair because the fair is generally about a season or year behind just because they have to turn in what they want to make so far in advance that the trends just move on. So here we DO have a Dubai chocolate offering and it’s a whoopie pie.

I’m always underwhelmed by whoopie pies. They’re not really a cookie or a cake and don’t particularly like what it is so I’m not excited about this in general because of that. But I DO like Dubai chocolate. I hope the pistachio cream isn’t too sweet. Dino’s is a bit of a mixed bag. Sometimes they have something great. Often they’re just NBD. This might be somewhere in between the two. I’m not, like, excited for this, but it’s not a vibe killer by any means.

Anne’s Thoughts

Whoop(ie)- here’s the Dubai Chocolate I predicted.

I’m not a big fan of Whoopie Pies

I know- it doesn’t make sense. It seems like a good recipe for fandom from me but meh- have just never really liked them? I mean I'd eat one if offered to me, but I wouldn't ever request them or buy them.

I do be liking dubai chocolate, so this does sound like a fun little twist. I hope it’s good enough to change my mind about whoopie pies

Packie’s Thoughts

There it is!  We found it.  The Dubai chocolate.  Finding it at Dino’s wasn’t on my bingo sheet, though, that’s for sure.  I like a nice whoopie pie, though they do tend to be messy.  But hey, what good dessert isn’t?  Holy damn, this looks amazing!  I mean, jokes aside, I love Dubai chocolate, and having this sandwiched between two dark chocolate cakes sounds delish.  Get all that crunch in there, and throw in some honey and brown sugar to boot, why not?  This will be great, I’m calling it.

Chorizo Manchego Croquettes by Paella Depot

Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli (GF)

Sarah’s Thoughts

God I love a croquette. God I hate chorizo. I am conflicted now. I really think this will come down to how much chorizo there is in this and how the cook comes out. Love an aioli. Okay, I think I am optimistically hopeful for this. Like, I just really really fucking love a croquette so my desire for that outweighs any possible worries I have.

If this didn’t have chorizo, and maybe had a different cheese this would hands-down be my thing I’m most excited for. It maaaaaay still end up that way, depending on how the rest of this list goes.

Paella depot was the new paella place from two years ago? One year ago? I don’t remember if we’ve ever had something from them, mostly because we get paella regularly in our house so it’s not special. So I don’t have any preconceived ideas about how the quality might turn out.

Anne’s Thoughts

Oh- another new vendor that we haven’t tried yet bc paella isn’t special for us and, again, *gestures vaguely at all the new foods and money and time*  *

So bonus- we will be forced to try them this year! Honestly that’s great. And this is something new and exciting.

Oh- chorizo.

Well this is something new and exciting

I wonder what the breading is if it’s gluten-free.

I mean, I like cheese and potatoes.

Sarah LOVES a croquette. But she HATES chorizo. She’s probably freaking out on some level here.

*UPDATE

JFC. Dear Reader, I just discovered that we did, in fact, try Paella Depot back in 2024. I have no memory of this. Thank god we have a blog and instagram account APPARENTLY

Packie’s Thoughts

Hey, the Paella place made the New Foods list.  Good for them.  Paella Depot was a new vendor two years ago, and they made a passably good paella that I’m glad I found time to try.  Now they’ve added something new to the menu, and who the hell doesn’t love a nice croquette.  I’m sure Sarah and Anne are stoked about that.  I know Sarah loves them; I guess I’m not a hundred percent sure on what Anne’s thoughts are.  I’m sure I’ll find out when I read what she writes.  It better be a lot of nice things about me.  I write nice things about them all the time.  I think they’re neat.  See, I did it just there!  Anywho, these croquettes have some Spanish chorizo, which I’m not sure how that compares to Mexican chorizo which the twins think is no me gusta!  I like it a’ight, and honestly these look pretty damn good.  I do love a nice garlic aioli and it sounds like a wonderful sauce for some big ole Spanish tater tots.  Let’s go!  Chorizo can be a little spicy, but I think I’m gonna also not include this one on the heat theme.  I think it either needs to be a serious heat, or like front and center with the heat.  It’s just something you feel, in your heart, I can’t explain it.

Honey Brisket Battered Potatoes by Australian Battered Potatoes

Deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey.

Sarah’s Thoughts

OMG!!! Australian battered potatoes has a new food?? And it’s official?? OMG I AM SO EXCITED ABOUT THIS! I frickin love their potatoes but we don’t always get them because, ironically, they give you too much food and we just can’t eat it all unless we’re with a group of, like, 5.

Hey Anne! It’s hot honey!

Shit I want this right now. I want it so bad. Beef brisket? Good. ABP? Good, Hot honey? Good. Nacho cheese? Good. I don’t think there is any way this could possibly be not great. Literally ABP are already legendary, and now they’re just elevating it with some meat and honey.

OKAY. This is now my current most excited for food. I wonder if Anne or Packie will pick it too? I bet they’re going to be just as excited as me.

Anne’s Thoughts

WOAH WOAH WOAH WOAH. Woah

Is this… is this the first new food from Aussie potatoes??

I can’t say for 100% certainty (because some B hasn’t updated the foods by vendor list on the blog in like… 2 years maybe?) BUT I THINK MAYBE???

I mean, I don’t want this, but good for them showing up?

Here’s the (first?) predicted hot honey. 

I don’t want nacho cheese and honey and BRISKET together, like wtf?

The potatoes are bomb already with the cheese/ranch option. I’m not sure I NEED new options from ABP unless it’s like something new and inventive, rather than just a new topping.

Oh god this is gonna be so expensive and we’ll just want one but we’ll have to get 5. The portion size at ABP is my biggest complaint with them. We would get them every year if we could get like 1 or 2, but since we have to get like 10 of them we only get them every couple of years. Guess we’ll be getting them this year.

God- is the problem me? Do I just not like food anymore or something?

Packie’s Thoughts

Ooh, now we have our first appearance of hot honey!  And another one added to the heat theme.  I love me some Australian battered potatoes, and it looks like this one has the classic hit with the nacho cheese.  Now they’ve added some beef brisket and a drizzle of hot honey.  I don’t see any reason why this shouldn’t be good.  Add a little meat to my potatoes and a little sweetness with the honey.  I think it’ll taste great, but now more than ever, I hope they give us a fork with this.  Already messy eating it as is with my hands, but throw in these new elements and that’s gonna leave me really sticky.

Hmong Corndog by Union Hmong Kitchen

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.

Sarah’s Thoughts

I’m assuming (and hoping) this is from Union Hmong Kitchen? Yep. Okay! They generally make good and great food. The one thing we had from them that was a let down was the fried purple rice on a stick and we wanted to love that. We just didn’t. I think the cook was sort of burned on ours. But, also, they are the home of the galabao which is the best bao ever, so they get pretty much a few years of leeway.

So we’ve got a Hmong sausage (already a great start) made with Kramarczuk’s to frickin elevate it to bigger heights, and then turned it into a corndog (and not a pronto pup, which is the correct decision.)

I think this will be good! Ironically, I’m never wowed by alternative corndog offerings because nothing compares to the original Poncho Dog, but I suspect this will be good.

There’s a chance the combo of the sausage and batter will clash, but I trust Union Hmong so I’m not overly worried about that. I wonder how spicy the sauce will be? Packie will have to try it first. Generally Hmong sauces are way too extreme for me in the heat level.

Anne’s Thoughts

Alright UHK, this is it. This will define your space going forward. Are you gonna be a Lulu’s, a Blue Barn, or an O’Gara’s?

OK! First- a stick.

Second- this has a lot of things going for it. Hmong Sausage. Partnership with Kramarczuk’s. Corn dog instead of Pronto Pup.

I have No Reason to believe this won’t be delicious. Their Year 1 Bao is still an every year treat. But we were so, so burned by that shrimp toast last year. Really broke our hearts.

I don’t actually need another corn dog in my repertoire, but let’s go UHK. Let’s go.

UPDATE 2:

Dear readers. I don’t know what’s wrong with me. I just re-read the Shrimp Toast review from last year and it got a B?? How did I misremember this so badly?

Apparently I'm mixing up the Skrimp Toast with the Grilled Purple Sticky Rice from 2 years ago?? WHAT EVEN IS TIME ANYMORE?

This is not like me and I apologize. Basically disregard everything i said about UHK that wasn’t about the new food this year

Packie’s Thoughts

Hell yeah, always exciting to see Union Hmong Kitchen on the list and serving up some delicious, authentic Hmong cuisine.  I love a corn dog and trying one with a Hmong sausage instead of a hot dog sounds like something worth trying.  Especially when it is a Kramazuk’s sausage!  Will this be revolutionary?  I don’t think so, but sometimes if it is just straight up good, none of that matters.  Oh and do love me some Hmong hot pepper sauces, and here with a more herbaceous variety.  This will, of course, add another mark onto the possible heat theme for this year, which I’m definitely seeing as the leading contender.  At least in these cases, Sarah and Anne can just not dip it in the spicy sauce.

Tacos de Mole by El Burrito Mercado

Flour tortillas filled with shredded chicken, cheese and house-made mole sauce. Deep-fried, drizzled with more mole sauce and garnished with queso fresco.

Sarah’s Thoughts

I mean, I’m sure I won’t like this because of the flavors. It is the curse I have to bear. Because otherwise everything about this sounds great. I am very excited for Anne and Packie because I’m sure they’ll be excited about this. And there’s a small, smaaaaalll chance I might like it, depending on the seasonings. 

I can’t remember what El Burrito Mercado put up last year and whether it was good or not. Probably it was and I can’t remember it just because it wasn’t for me. Anne and Packie would probably know.

Don’t really have much else to say about this. Wish I liked Mexican seasonings.

Anne’s Thoughts

I mean, right off the bat that filling looks dry. And that’s because they went with chicken. This just looks like a hand-pie shaped taquito, but the worst version of taquitos (chicken). The queso fresco also looks pretty dry so is not helping us here. I tend to like mole but also always want it to be better than it is.

Is the theme this year…sauces?

Packie’s Thoughts

Packie loves mole sauce and this looks right up his alley.  Got a deep-fried taco here, which is an excellent way to enjoy a taco.  Surely Sarah and Anne will appreciate a fried flour tortilla over having to eat it regular.  Who am I kidding, Sarah is gonna be pissed either way.  I worry a little bit that this could end up eating pretty dry, but hopefully adding in the drizzle of more mole sauce after frying it helps keep things juicy.  Nothing super revolutionary with this item, but it is unique enough to the fair that I’m happy to be trying it.

2026 State Fair New Foods Preview Part 1- Initial Thoughts, Pickle Pie through Surf 'N' Turf Burger

 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!

(It's gonna be hot and smoky this year, isn't in?)

Let's jump right in

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.

OK! See you tomorrow for some more non-alphabetical food options. Who the hell knows what's coming up next! I'll never be able to find what I'm looking for during this year in the future