The double decker spot that’s a great draw for cold beer near misters and fans is serving a new, warm cheesecake tart this year.

The Nordic Waffles stand is doubling down with a sweet and a savory selection. First is Pebbles & Bam Bam with warm Reese’s chocolate peanut butter cups and fruity cereal. The meaty waffle has al pastor pork made with pineapple, onions, cilantro and salsa verde.

The official new food from the Blue Plate owned barn are the breakfast potato skins, stuffed with scrambled eggs, peppers and beef chislic - a Dakota meat thing. Unofficial new food includes the Tennessee hot fried chicken on a stick, with a hot, butter sauce. There are also three new drinks here including a rosé spritzer, berry hard seltzer, and a strawberry milkshake ale.

This glorious abomination against nature is a bratwurst stuffed with dill pickle and deep fried. Why has no one brought us such a thing before? Look for them on the east side of the coliseum.

A turkish pizza is this movie spot’s new food entry this year. Always good for mixing global cuisines, Turkish flatbread, or Lahmacun is topped with minced beef, onion, tomato, lettuce, cucumber salad, parsley, fresh herbs, a squeeze of lemon and garlic sauce, then rolled or folded.

On the West side of Clough, outside the Poultry Building, is the Bada Bing sandwich. A take on an Italian grinder, flatbread is stuffed with ham, salami, mozzarella cheese, tomatoes, basil and a balsamic vinaigrette.

Named in honor of Paul Bunyon’s buddy, this new vendor servers build-your-own burgers, breakfast sandwiches, coffee, cold drinks, tots, and crinkle cut fries.

Hidden upstairs in The Grandstand is this “speakeasy.” It’s here you’ll find the boozy berry ‘barb trifle with five layers of cool vanilla pound cake, lemon curd, Cannon River Gris wine and blueberry compote, more pound cake and Gris and rhubarb compote, topped with mint-infused fresh whipped cream and Gris and blueberry coulis.

Juanita opens at 7 am with a new Cubano topped with all the usual pork and pickle fixings on grilled bread with a swipe of Juanita’s own mustard.

The No Bologna Coney is a grilled sausage made of Mortadella with muffaletta salad of olives and spicy pickled peppers all served in a split, buttered bun.

Pretty straightforward for a new food, greek pasta stuffed with feta cheese with an olive dipping sauce.

Just like those tantalizing ice cream sandwiches that have been popping up in local stores, these are scratch made cookies smushing ice cream in all the classic varieties.

This first time vendor is serving up crispy fried fritters with a dipping sauce spiked with Cry Baby Craig’s hot sauce.

Sarah’s spiked pastries are serving up a new pecan tart mixed with Irish whiskey in a shortbread shell.

This old-school stand outside the corner of the Poultry Barn is going seasonal with peaches and cream nachos. Cinnamon sugar pita chips are topped with Bridgeman’s peach ice cream drizzled with honey and sprinkled with nuts.

One of the last remaining church halls at the Fair, and the oldest, Hamline enters the new foods fray with a little waffle topped with a scoop of Izzy’s cream cheese frosting, warm real maple syrup and a festive little cherry.

A brand new vendor, this new fair stand is located on the North End just off Hoyt Ave near Underwood. Serving the Grilled Sota Sandwich made from cinnamon nut butter and Minnesota blueberry marmalade on warm on gluten-free Irish soda bread; Joey Mary, an iced coffee slushie topped with a skewer of gluten-free baked goods; coffee slushies; brewed coffee; blueberry lemonade; and mint green lemonade. All Brim’s flavorings and colors made with organic and natural ingredients.

Shagnhaied Henri’s is inexplicably a taco spot. This year Carolina-style barbecue is promised over tortilla chips and fried kale - because reasons.

Grilled, grass-fed lamb dressed in Mama Fatima’s secret sauce.

Carnitas taco cone comes topped with sesame-garlic sauce, cabbage, lime, and green onions in a crispy fried cone for easy transportation. Look for San Felipe on the east wall of the building

The pizza giant is serving up a loaded garlic bread with meat sauce, chopped pepperoni, and cheeses.

Giggles gets in on the game with duck wings (chickens are so last year.) Deep fried and served with tequila lime dipping sauce.

This year the Birchwood Cafe has brought in a new blueberry version of its famous key lime pie, plus lavender lemonade with lavender leaves grown by the Hmong Farmers Association. The stand is a celebration of all things local and last year’s BLT hit - with that cool Kernza grain bread is back with the option of adding an egg to make it breakfast-y. Plus, there’s lavender lemonade.

The usually sweet fried dough gets a savory touch with cheese and Sriracha. Dip them in ranch or garlic butter. Look for them on the north side of Dan Patch Ave. between Nelson & Underwood streets.

Who would have thought O’Gara’s would be the spot for a gluten-free entry? It’s true, GF breading on white meat chicken deep-fried, tossed in Irish whiskey barbecue sauce and garnished with chopped scallions.