food for thought
Delicious Tastes of the East Idaho State Fair
by brady l. kay
I have no official data or statistics to confirm this, but if surveyed, 90 percent of people who attend the East Idaho State Fair would admit they primarily go for the food. The other 10 percent would be lying. Okay, maybe it’s just me, but it seems when the fair rolls into town each fall, diets, doctor’s warnings, and everything else is temporarily tossed aside like a salad at an all-you-can-eat buffet.

It’s almost as if we give ourselves a “hall pass” to enjoy burgers sandwiched between glazed donuts and delicious foods you’d never think could possibly be fried, just this one time of the year. Even the creative names on the menu boards can’t help but draw you in. How could you not be curious and want to try a Hulu Hog or a Midway Curd Melt? And let’s not forget about the portion sizes! I’ve seen platters that could easily feed a family any of the other 11 months out of the year, but get devoured by a single person only because it’s September! Maybe this really is the best time of the year.

As we gear up for “Food Fest 2026,” aka the fair, here is a highlight of the new entrees and sweets that debuted last year and caught my attention. This doesn’t include the popular entrees and desserts that keep people driving down to Blackfoot year after year. Don’t fight the temptation; treat yourself and just embrace the variety of delicious foods available in a single venue this time of year.

New Entrees
A foil tin loaded with nachos topped with pulled meat, corn, cotija cheese, hot sauce, jalapeño, and cilantro.
Crazy Pulled Pork Nachos by Mexican Crazy Corn
Crispy fried chicken sandwich on a sesame seed bun served on a blue pattern paper plate.
Midway Curd Melt by Between the Buns
Loaded baked potato piled high with pulled pork, brisket, and barbecue sauce in checkered paper.
The Baked Barnyard by Smokin B’s
Two folded crepe-style sandwiches dusted with powdered sugar on a wooden board.
Monte Cristo from Camille’s Crepes
Grilled meat and pineapple skewers garnished with a small pink umbrella in checkered paper.
Hulu Hog by Blackhawk BBQ Pit
Barbecue ribs on the bone served with creamy mac and cheese in a paper food basket.
Pig Wings & Bacon Mac by Pig Wings & Things
Crispy tacos topped with cilantro, diced onions, and cotija cheese alongside a dipping sauce.
Queso Birria Taco by Morel Homemade Tacos
French fries topped with sliced buffalo chicken, green onions, and ranch dressing in checkered paper.
Hot Honey Buffalo Fries with Chicken by The Chop and Crab
Birria tacos served on orange rice with a cup of consommé broth and lime wedges.
La Quesabirra by La Casita Mexican Food
New Sweets
Fresh mango spears served in a cup, drizzled with chamoy sauce, chili seasoning, and a lime wedge.
Campfire Secret by Sweet Temptations
Chocolate s'mores dessert with mini marshmallows, graham cracker crumbles, a fresh strawberry, and vanilla ice cream.
Dubai Chocolate Cheesecake by Creamy Creations
A clear plastic cup filled with fresh strawberries, cream, and drizzled chocolate syrup with a fork inside.
Chocolate Covered Strawberry with Oreo Mousse by Snack Shack
A chocolate-covered dessert on a stick topped with crushed pistachios, served in gold foil inside a paper boat.
Mango Cup by Morel Homemade Tacos
Fried dough bites topped with vanilla ice cream and drizzled red strawberry syrup in a paper bowl.
Fried Peaches and Cream by Pig Wings & Things
Fruit dessert topped with whipped cream and crushed cookie crumbs served in parchment paper.
The Rhuby Curd Churro Donut by CR Fish
Folded crepe filled with sliced strawberries, chocolate drizzle, and topped with a swirl of whipped cream.
Chocolate Cheesecake Crepe by Camille’s Crepes
What new entrees and sweets will make their grand debut this year at the fair? The best (and really the only) way to find out is to discover for yourself. Don’t worry, it’s okay to use your food hall pass this time of the year.
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