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COL835: LTAF: State Fairs ’26 – Part Two

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In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? In Part 2, the guys return to Jeff’s home state–Minnesota! From savory bites to sweet treats, listen in as the cubs dish on the new selection of fabulous fair foods.

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Let’s Talk About Food: State Fairs ‘26 – Part 2

Summer has been in full force for a bit and once again the STATE FAIRS are active. For 2026, we’ve got a new batch of foods to consider as we return to one of our faves, Minnesota! Minnesota State Fair: Aug 27 – September 7 ’26.  Let’s take a look at which items this year we’d consider trying, sharing, or buying this time. 

First up, SAVORY STUFF!

 

    • Chorizo Manchego Croquettes – 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. (Gluten-free)
    • Cracklin’ Corn Ribs – 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 jalapeños. Served on a bed of pork rinds.
    • The Fried and the Furious: Cubano Drift – The Herbivorous Butcher: a deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)
    • Elote Tots – Tot Boss: Deep-fried tater tots tossed in Tajín and topped with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema and cream cheese. Finished with cotija cheese and more Tajín. (Vegetarian)
    • Honey Brisket Battered Potatoes – Australian Battered Potatoes: deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey. 
    • Jamaican Jerk Chicken Loaded Fries – Midtown Global Market’s Irie Jamaican Express: battered french fries topped with Jamaican jerk chicken, melted cheese and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only)
    • Sligo Slider Bites On-A-Stick – O’Gara’s at the Fair: handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on-a-stick and deep-fried. Served with homemade Thousand Island dressing.

Secondly, SWEET THINGS!

    • Brandy Old Fashioned Cookie Dough – Kora & Mila’s Cookie Dough: an edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff® cookie crumbs. (Vegetarian)
    • Butter Brew Mustache Pretzel – Blue moon Dine-In Theater: a 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. (Vegetarian)
    • Dubai Whoopie Pie – Dino’s Gyros: a 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)
    • French Chouxnut Sundae – Bridgeman’s Ice cream: a  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)
    • Pickle Pie – LuLu’s Public House: a pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill. (Vegetarian)
    • Strawberry Ube Sundae Tart – Sara’s Tipsy Pies: a swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)

 

 

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