The Minnesota State Fair has unveiled new food menu items that fairgoers can sample when the Great Minnesota Get-Together opens in late August. Six new vendors debut in 2024, including El Burrito Mercado, Chan’s Eatery, Kosharina Egyptian Cuisine, Midtown Global Market’s Indigenous Food Lab, Loon Lake Iced Tea, and Paella Depot. While there are 33 new foods being offered as well, the obvious headline here is the State Fair doubling down on international and cultural foods. Here are some potentially tasty highlights.

Koshari at Kosharina Egyptian Cuisine

It was only a matter of time before the massively delicious carb bomb Egypt is known for hit the U.S. Added as a new vendor this year, Kosharina Egyptian Cuisine’s Koshari consists of rice, pasta, chickpeas, lentils, tomato sauce, garlicky vinegar "dukkah'' sauce, and a fried-onion topping. Kosharina Egyptian Cuisine offers Koshari in chicken, beef, or vegetable varieties. Koshari is available gluten-free without pasta, and the vegetable variety is vegan.

Walking Shepherd’s Pie at O’Gara’s At the Fair

O’Gara’s is no stranger to new menu items, such as their Reuben Bites some time ago. However, their Walking Shepherd’s Pie turns things up a notch with two handmade hot pastries filled with braised ground beef, mashed potatoes, and a blend of onions, carrots, and peas (oh my!) tossed in herb gravy.

Swedish Sota Sliders at Hamline Church Dining Hall

Hamline Church Dining Hall loves putting a twist on certain Swedish specialties, and their Sota Sliders carry on that tradition proudly. The sliders contain Hamline Church Dining Hall's cranberry-wild rice meatball formed into patties, then paired with dill Havarti cheese and topped with a red relish of beets, red onions, red peppers, lingonberries, and cranberries, served on two brioche buns. 

Ba’bacon Sour Cream & Onion at Baba’s 

Baba’s has always sought to bridge Minnesota and Palestine together through the hummus bowls they offer, especially when they are a mashup of different cultures. The new Ba’bacon Sour Cream & Onion hummus bowl is no different. The bowl consists of 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 on the side with pita puffs, and dusted with sour cream and onion powder.

Turkey Kristo at Minnesota Farmers Union Coffee Shop

Ever wanted a Monte Cristo sans all the pork? Minnesota Farmers Union Coffee Shop has a pleasantly done alternative. Their Turkey Kristo consists of 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. If no meat is needed, there’s the White Cheddar Kristo vegetarian option that uses extra cheese instead of turkey.

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Nixtamal & Wild Rice Bowl with Wóžapi & Bison Meatballs or Sweet Potato Dumplings at Midtown Global Market’s Indigenous Food Labs

Owamni chef Sean Sherman’s nonprofit NATIFS opened the Indigenous Food Labs inside Midtown Global Market in June of 2023. It provides new and innovative ways of utilizing and revitalizing ingredients into special dishes, plates, and offerings. Available from Aug. 28-Sept. 2, their Nixtamal & Wild Rice Bowl provides a choice of bison meatballs or sweet potato dumplings, then 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 is optional. 

Quesabirria Taquitos at El Burrito Mercado 

Added as a new vendor this year, El Burrito Mercado is showing up, and showing out. Their Quesabirra Taquitos consist of deep-fried, rolled tacos filled with beef marinated in red sauce & cheese, and topped with salsa verde and crumbled cheese. 

Grilled Purple Sticky Rice at Union Hmong Kitchen

Having caused quite the queue for its galabao’s last year, Union Hmong Kitchen is bringing a little something different to the party. Their newest addition to the State Fair takes purple sticky rice grilled over an open flame until crunchy, then tops it with a choice of shredded Hmong beef jerky, or pickled mushrooms. The sticky rice is then garnished with fresh herbs, and finished with Union Hmong Kitchen's Krunchy Chili Aioli. 

Crab Boil Wings at Soul Bowl

Soul Bowl’s Crab Boil Wings take the concept of a crab/seafood boil and give it a twist on some chicken wings. The wings are marinated in hot sauce, then grilled, and fried with corn, chicken apple sausage, and potatoes. The wings are ossed in a "crab boil" butter and finished with a lemon wedge, and parsley.

Savory Éclairs at Scenic 61 by New Scenic Cafe

Scenic 61 by New Scenic Cafe’s savory éclair flavors include one international take and an East Coast seafood staple. The Bánh Mì Éclair is filled with pork confit, chicken liver pâté, pickled carrot & daikon, cucumber, and sriracha mayo. It’s garnished with micro cilantro – inspired by a traditional Vietnamese sandwich. Inspired by a New England-style lobster roll, the Lobster Éclair is filled with lobster meat, celery, mayo, Cholula hot sauce, lime, chives, and salt & pepper. It’s topped with dried corn and micro cilantro.

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Shroomy “Calamari” at French Meadow Bakery & Cafe

Offering its own vegetarian/vegan take on seafood, French Meadow Bakery & Cafe came up with its version of calamari, consisting of Oyster mushrooms hand-breaded and deep-fried. Served with a side of chipotle sauce. 

Paella at Paella Depot

A new addition this year, Paella Depot is serving Chicken & Chorizo Paella, a traditional Spanish caramelized rice dish with leeks, red bell peppers, zucchini, and snap peas, with the option to add a fried egg, or seafood.

Afro Poppers at Afro Deli

While its sambusas were the talk of the fair last year, Afro Deli is taking a dessert turn with its Afro Poppers. Picture 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. They come topped with a choice of different drizzles – mango chutney, caramel, or chocolate.

Deep Fried Halloumi Cheese at Holy Land Deli

While the State Fair is an unofficial cheese curd sanctuary, Holy Land Deli gives it a twist with halloumi cheese, crafted from a blend of sheep and goat milk, wrapped in pastry dough sambusa style, and deep-fried. It’s served with a side of sweet chili sauce. 

Korean Corndogs at Chan’s Eatery

Chan’s Eatery is finally bringing a popular trend to the State Fair. Each Korean Corndog is a hot dog with mozzarella cheese that’s battered in panko breadcrumbs, then deep-fried, and finished with a dusting of cinnamon sugar, or a coating of fried potatoes, or Hot Cheetos with spicy mayo.

Swedish Ice Cream Sundae at Salem Lutheran Church Dining Hall

Salem’s Swedish Ice Cream Sundae carries on the State Fair’s long lineage of sweet offerings proudly. The dessert features vanilla ice cream covered in lingonberry jam, sprinkled with Swedish ginger cookie crumble, and garnished with a ginger cookie heart.

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