New Minnesota State Fair Foods Ranked

Here we go! 33 new foods (official) from the Minnesota State Fair and six new food vendors! Wow! For the first time, Indigenous food will be at the State Fair—Sean Sherman’s Indigenous Food Lab will have a five-day engagement at the Midtown Global Market booth. My first impressions: good list! Lots of sharable items, lots of fun, lots of things I’d like to try. That’s better than many years. Execution is always the question—but today is the day for ambition. And it’s here. Read to the bottom to meet the new vendors—not all of them have “official” new foods, and as always, there will be new food items that didn’t make this list. We’ll do our best to try them for you on the first day of the Minnesota State Fair, which is on Aug. 22, 2024!

NEW STATE FAIR FOODS 2024

1. Deep-Fried Ranch Dressing at LuLu’s Public House : What a great bit: everything Minnesotans love—deep-fried foods and ranch. This may be the thing I want to love the most, yet I fear I’m going to hate. It’s a ranch/buttermilk/cream cheese filling in a panko shell, deep-fried and then dusted with ranch powder. Hot honey sauce dip. West End Market, south of Schilling Amphitheater

2. Grilled Purple Sticky Rice at Union Hmong Kitchen : Simple, snackable, unique. This hits the buttons for me: take that Yia Vang purple sticky rice, hit it with fire until it’s crunchy, top it with shredded Hmong beef jerky or pickled mushrooms, fresh herbs and Krunchy Chili Aioli. International Bazaar, south wall, west corner

3. Afro Poppers at Afro Deli : Sweet and African spicy—deep-fried pastry bites with ground vanilla, cardamom, ginger, cloves, and nutmeg. This has high potential. You pick your coating and your drizzle: coconut flakes, sugar, or plain, topped with mango chutney, caramel, or chocolate. Sounds like if it’s bad, it’s my fault. Food Building

4. Chile Mango Whip at Tasti Whip : I am going to love this. Mango Dole Whip soft serve in a chamoy/Tajin-rimmed cup, garnished with a tamarind candy straw. Alternate flavors of Dole Soft Serve include pineapple, strawberry, and lemon. Northwest corner of Dan Patch Avenue and Underwood Street

5. Nixtamal & Wild Rice Bowl with Wóžapi & Bison Meatballs or Sweet Potato Dumplings at Midtown Global Market : I’m so glad we finally have Sean Sherman and his Indigenous Food Lab represented at the fair. Have to get it at the end of the fair only—Aug. 28 to Sept. 2. Indigenous food at the Minnesota State Fair—this is a big deal. A wild rice bowl with nixtamal (corn soaked in an alkaline solution) topped with either a bison or sweet potato dumpling and mixed berry wóžapi sauce. Cricket and seed mix topping optional, but it’s the fair—do it. International Bazaar, east wall

6. Patata Frita Focacciawich at West End Creamery: The Minnesota Dairy Lab ice cream has always worked for me, so I’m pumped to try this Wrecktangle Pizza focaccia ice cream sammy.  Kettle chip-flavored ice cream (salty and sweet!) in the bread, topped with a blend of honey butter, kettle chips, and herbs. West End Market

7. Cotton Candy Iced Tea at Loon Lake Iced Tea : The name sounds awful but the description sounds fantastic. Cautious optimism for sweetened butterfly pea flower iced tea, garnished with a swirl of edible glitter and a rock candy swizzle stick to stir for a color-changing effect. New vendor on west side of Underwood Street between Wright and Dan Patch avenues

8. PB Bacon Cakes at The Blue Barn : Breakfast is here and The Blue Barn has shocked me before with a breakfast item that’s become one of my all-time favorites (Pop Rocks French Toast). They’re dipping thick-cut bacon in pancake batter, throwing it on the griddle and topping it with peanut butter whipped cream, grape jelly, and banana chips. Will it be too sweet? Perfectly harmonious? We’ll see. West End Market, south of the History and Heritage Center (Disclosure: I do radio ads for Blue Plate Restaurant Co. on my show. Steph knows I’ll tell you guys if I don’t like it, though!)

9. Savory Bánh Mì or Lobster Eclairs at Scenic 61: The New Scenic Cafe team in Duluth isn’t for everyone at the fair—you may be nervous about a lobster roll stuffed in an eclair shell. You may not want a pork and chicken liver pâté Bánh Mì-style. It may be too fancy for you or too expensive—but I’ll bet it will be memorable and delicious. East side of Underwood Street between Lee and Randall avenues, just south of Little Farm Hands

10. Ba’bacon Sour Cream + Onion at Baba’s: Baba’s hummus bowls have been in my top 10 for a couple years now—they’re going hard core Super Bowl Sunday watch party with this sour cream and 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 and onion powder.

11. Turkey Kristo at Minnesota Farmers Union Coffee Shop : Bad news for you turkey haters… this sounds good! Stack that Ferndale Market turkey on Texas toast, top it with CannonBelles white cheddar cheese, local apple butter, and spicy brown mustard mayo, dusted with powdered sugar. This is a Monte Cristo riff that I’m looking forward to. North side of Dan Patch Avenue near the Snelling entrance

12. 3 Piggy Pals On-A-Stick at Sausage Sister & Me : Bacon-wrapped smoked sausages from one of the most consistent, reliable, high-quality Food Building Fair vendors. 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. Food Building

13. Marco’s Garden at Jammy Sammies by BRIM: Summer in-a-bowl. Local rhubarb jam, thyme-marinated locally sourced tomatoes, farmer cheese, jalapeño, and honey served with a side of grilled gluten-free flatbread. Sounds lovely. North End, northwest section, across from the North End Event Center

14. Blazing Greek Bites at Dino’s Gyros: Historically, Dino’s is a bit up and down for me. Good beer, good gyros, mediocre new stuff. If you’re gonna deep-fry what sounds like a chickpea ball and serve it with roasted red pepper hummus, I’m gonna eat it.

15. Dill Pickle Tots at Tot Boss : You knew the dill trend wasn’t gonna die. Toss some fried tots in dill seasoning, should taste like a dill pickle potato chip. High expectations for this from a quality food truck operator. East side of Underwood Street between Wright and Dan Patch avenues, south of Kidway

16. Crab Boil Wings at Soul Bowl : This is from the menu at Klassics Cafe, the new restaurant from the Soul Bowl team near the Guthrie. It’s good! Crab boil stuff (corn, chicken apple sausage, potatoes) served with chicken wings. The only negative—this is a sit-down-and-eat item, and does anyone want corn other than THE State Fair corn? Food Building

17. Deep-Fried Halloumi Cheese at Holy Land Deli : I love the salty, tasty Middle Eastern Halloumi cheese. It’s got a firm consistency so it doesn’t melt, and The Blue Barn did something like this dish last year, but Holy Land is wrapping it in pastry dough and deep-frying it. Sounds tasty. Served with a side of sweet chili sauce. International Bazaar, southeast corner

18. Street Sweet Heat Bacon Crunch at RC’s BBQ : I’m an RC’s BBQ stan, but slab bacon at the fair is so hit or miss, it can easily dry out and be overdone. This is barbecue sauce-slathered slab bacon, topped with hot honey and chili crunch, served over a bed of white rice, and garnished with green onions. By the Grandstand / West End Entrance

19. Swedish ‘Sota Sliders at Hamline Church Dining Hall: Take the cranberry-wild rice meatball, smash it into a patty, and call it a slider. This is paired with dill Havarti cheese and a red relish of beets, red onions, red peppers, lingonberries, and cranberries, served on two brioche buns. Sounds good-plus. North side of Dan Patch Avenue between Underwood and Cooper streets

20. Wrangler Waffle Burger at Nordic Waffle: The patty melt of Nordic waffles—I’d be worried about the sweet waffle playing with an all-beef patty, American cheese and Whataburger® Patty Melt Sauce, but they’re changing the waffle to make it caramelized onion-infused. I’m intrigued. West End Market, south section

21. Sweet Corn Cola Float at Blue Moon Dine-In Theater: OK, Blue Moon! The ice cream is sweet corn flavored, instead of a root beer float, make it Minnesota-made sweet corn cola. Top with whipped cream, popping candy, and house-made frozen caramel. Sounds fun! Northeast corner of Carnes Avenue and Chambers Street

22. Walking Shepherd’s Pie at O’Gara’s at the Fair : Too much food? Hot pastries filled with braised ground beef, mashed potatoes, and a blend of onions, carrots, and peas, tossed in herb gravy. This is dinner for four if you’re sharing, unless they’re tiny. Southwest corner of Dan Patch Avenue and Cosgrove Street

23. Buffalo Cheese Curd & Chicken Tacos at Richie’s Cheese Curd Tacos : I’m not a cheese curd taco guy, yet I am a Buffalo flavor guy. What to do? Fried flour shell, blue cheese slaw, I’ll try this. Outside the sheep and poultry barn

24. Mocha Madness Shave Ice At Minnesnowii Shave Ice : I love this shave ice—it’s fluffier and creamier than a snow cone. And I love the idea of a caffeine-free coffee flavoring—yet I fear the the sugary overflowing caramel macchiato cold foam center. Drizzled with chocolate syrup and garnished with dark chocolate espresso beans. West side of Nelson Street between Dan Patch and Carnes avenues

25. Lady’s Slipper Marble Sundae at Bridgeman’s Ice Cream : This sounds refreshing: strawberry ice cream plus lemon marshmallow cream and ladyfinger cookies layered in a cup and topped with whipped cream and a cherry. Northeast corner of Judson Avenue and Liggett Street

26. Shroomy “Calamari” at French Meadow Bakery : Fried mushrooms shaved into a calamari shape, high potential to be mostly fried and not much shroomy. Side of chipotle sauce. Carnes Avenue between Nelson and Underwood streets

27. Raging Ball at Herbivorous Butcher : You know how I land on the vegan items—I’m genuinely happy that people have options. You people. Herbivorous Butcher does it well, and deep-frying a sesame mochi dough ball sounds great. Filling it with vegan burger mix, vegan cheddar cheese, grilled onions, pickles, and topping it with bacon-flavored powdered sugar? Sounds good for you. Food Building

28. Cookie Butter Crunch Mini Donuts at Mini Donuts & Cheese Curds: Sweet on sweet on sweet? Sounds like a no. 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. East side of Underwood Street between Murphy and Lee avenues

29. Swedish Ice Cream Sundae at Salem Lutheran Church Dining Hall: Grandma will love this one. Vanilla ice cream covered in lingonberry jam, sprinkled with Swedish ginger cookie crumble, and garnished with a ginger cookie heart. Will I even try it? Hard to say. Is it because I’m Catholic and still mad about Martin Luther? You decide. North side of Randall Avenue, just south of the Progress Center

30. Fried Bee-Nana Pie At Sabino’s Pizza Pies : Meh. A pie with Minnesota honey, fresh banana and Biscoff® cookie butter, battered and deep-fried. Sounds gross. Lee & Rose Warner Coliseum, north side

31. Ham and Pickle Roll Up on a Potato Skin at Route 66 Roadhouse Chicken: I like fried potato skins, I don’t love the ham/pickle/cream cheese combo. If they get the ratio right, not too potato-y, it could work. Food Building, northwest corner

32. Strawberries and Cream Waffle Stick at Waffle Chix : Sounds horribly boring. A Belgian waffle filled with strawberry shortcake cookie dough, topped with whipped cream and strawberry sauce, and served on-a-stick. Judson Avenue between Liggett and Clough streets

33. Strawberry Lemonade Donut at Fluffy’s Hand Cut Donuts: There’s only one doughnut for me at the fair and it’s the Amish Donut. But if you need a doughnut, this sounds like one. Raised doughnut 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—because that’s what this sounds like It needs, right? Between West Dan Patch and Carnes avenues and Liggett & Chambers streets, south section

NEW FOOD VENDORS:

Chan’s Eatery : Deep-fried Korean corndogs are here!  They’re hot dogs and mozzarella, coated in panko, 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.

They’ll have Mochi donuts in eight varieties (original glaze, churro, cookies ‘n cream, Fruity Pebbles , chocolate, strawberry, matcha, and taro; plus fruit and milk boba teas with optional tapioca and jelly toppings. Located on the east side of Underwood Street between Murphy and Lee avenues

El Burrito Mercado : They’ve always sold merchandise in the International Bazaar, now El Burrito Mercado will serves deep-fried Quesabirria Taquitos, their awesome esquites (like an elote in a bowl), and Agua de Sandia Loca watermelon drink with chamoy and bits of seasoned dried mango. International Bazaar

Kosharina Egyptian Cuisine : Excited to try koshari, which is rice, pasta, chickpeas, lentils, tomato sauce, and garlicky vinegar “dakkah” in three varieties—chicken, beef, and vegetable. South of the grandstand under the ramp

Loon Lake Iced Tea: Beyond the official new food (Cotton Candy Iced Tea) they’ll have a variety of brewed, naturally flavored, cane sugar-sweetened iced teas, including blood orange, blueberry, peach, strawberry and
unsweetened. Located on the west side of Underwood Street between Wright & Dan Patch avenues

Midtown Global Market’s Indigenous Food Lab : They’ll have the new Nixtamal and Wild Rice Bowl with Wóžapi and bison meatballs or Sweet Potato Dumplings, with the option to add cricket and seed mix. (Aug. 28 to Sept. 2 only) Located in the Taste of the Midtown Global Market booth at the International Bazaar, east wall

Paella Depot: A huge hit at Taste of Minnesota, Paella Depot is built for the State Fair. They’ll serve chicken & chorizo Paella, which is a 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. South side of Judson between Clough and Nelson streets

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