At the Minnesota State Fair, a Church Pie and a Hmong Corndog Headline Five Unforgettable New Foods in St. Paul This Year

ST. PAUL, MN — The Minnesota State Fair’s newest foods come with the kind of variety that makes opening day feel like a scavenger hunt. One critic raced across the grounds to sample as many new items as possible, then narrowed the field to five standouts and a few honorable mentions.

From smoked turkey and apple fries to a banana butterscotch dessert and a classic church pie, this year’s lineup blends tradition with invention. The result is a fair menu that feels both unmistakably Minnesota and completely current.

How the new fair foods stack up

One of the most talked-about items was the Hmong Corndog from Union Hmong Kitchen, made with lemongrass in the sausage and a lively herb-and-chili hot sauce. It was praised as a smart twist on a fair classic, with help from Northeast Minneapolis butcher Kramarczuk’s.

Another strong contender was the Bao Belly from RC’s BBQ, which pairs smoked pork belly with pickled cucumber, cilantro, carrot, and a soft bao bun. The grain bowl at Farmers Union also stood out, with wild rice, spinach, pickled vegetables, roasted squash, and a sunflower turmeric ginger dressing.

For dessert, the Banana Butterscotch Barnraiser drew attention for its rich layers of local cream, chocolate, Biscoff puppy chow, pound cake, and croissant crumbs. It was described as the kind of dessert that would fit in at a luxury dining room, even if it is being eaten beside crop art and midway noise.

The best bites for classic fair comfort

Some of the year’s most comforting choices leaned into big portions and familiar flavors. Jive Turkey BBQ’s Thanksgiving Stuffed Turkey Leg came stacked with turkey, stuffing, collards, and mac and cheese. The critic loved the taste and texture, but noted that it is a lot of food to carry around the fairgrounds.

Minnesota’s Original Apple Fries also made the list, with cinnamon-dusted fried apple strips from Fireside orchard in Northfield. They were judged fresh and light, though the serving was so generous that it felt more suited to a group than a solo snack.

At the Dairy Building, the Moo-sota Apple Pie sundae from the Dairy Goodness Bar earned especially high praise. It mixes ice cream with warm apple pie filling, crumble, cinnamon, and butter from Pine Tree Orchards, turning a fair staple into something that feels both nostalgic and new.

Why the church pie stole the show

The top spot went to Pie and Coffee at Hamline Church Dining Hall, a simple-sounding combination that left the biggest impression. The standout was a lemon meringue pie served with bottomless coffee for $9.50, though apple and berry pies were also available.

What made it special was the backstory: the pies are made by volunteer Tom Perry and his sister Carol Perry using recipes from their mother, Merlaine Perry, based on a 1954 Betty Crocker cookbook. The pair made 22 pies the night before the fair opened, then served them in a setting that felt warmly old-fashioned.

The critic said the experience, complete with a volunteer refilling coffee and joking about a third cup and the Tilt-A-Whirl, captured something essential about the fair. It was not just about food, but about memory, community, and the small traditions that keep the Minnesota State Fair feeling familiar even as the menu keeps changing.

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