These are all the weird and wacky foods at the CNE this year

The 2026 Canadian National Exhibition returns to Toronto this Friday, Aug. 21, bringing with it a slate of outrageous, over-the-top and often delicious new foods to sample over the fair’s 18-day run.

When it comes to the CNE, I’m mostly in it for the food. Afraid of any ride (yes, even the Ferris wheel) that goes higher than 5 ft. and mostly unwilling to spend my disposable income on the rare chance of winning a human-sized stuffed Minion, the Ex’s return, for the most part, means one thing for me: I’m going to eat some weird stuff.

Though I’m partial to the classics, like corn dogs, bloomin’ onions and cotton candy, the CNE has become known for its more out-of-the-box offerings. Before you drop major dollars on the viral dish du jour, though, it’s worthwhile to know which wacky new foods are actually worth your money and which will leave you fighting for your life on the Tilt-a-Whirl.

So, I did what any self-respecting food journalist would do and sampled each and every one of the CNE’s most outrageous new foods so that you can decide for yourself which will make up your 2026 menu.

Here are the most over-the-top new foods at the 2026 CNE.

Food Building

Szechuan Sizzle Spice Cream, Caf-eh TO

All things considered, ice cream of any sort feels relatively benign (just wait until we get to some of the later entries in this list), but the addition of tongue-numbing Szechuan spice in the form of chili oil and peppercorns gives it an unexpected — though not unwelcome — kick.

Sweet Heat Cloud Fries, Bacon Nation

Equal parts entertainment and eating, these thick-cut fries come topped with a generous swirl of aerated cheese sauce infused with the CNE’s new Sweet Heat hot sauce to keep your frites from getting soggy. A sprinkle of bacon and a maple drizzle add a little je ne sais quoi, if the whipped-cream-esque cheese sauce wasn’t enough.

Nacho Affair Mochi Donut, Marry Me Mochi

Who says donuts should only be sweet treats? Not Marry Me Mochi, who, on top of a selection of Japanese-style stuffed sandwiches and traditional sweet donuts, topped one of their deep-fried mochi delights with nacho cheese, crispy bacon and tortilla chips, with CNE Sweet Heat hot sauce for dipping.

KD Smoothie, Booster Juice

Remember that commercial where someone blends Kraft Dinner and puts it in their fan helmet while they play ball hockey? I was always curious about what that would be like. Thanks to the good people of Booster Juice, I can wonder no more.

Mango and pineapple juice hit the taste buds up front, with an aftertaste of KD cheese powder, for an acidic, dairy-heavy flavour profile that more than a few associates remarked tasted unfortunately close to bile.

Blue Heat Taki Tenders, Lucky Chicken

Don’t let the electric cobalt hue of these chicken fingers fool you: their flavour is actually fairly standard, with a welcome zing from the crushed-up Blue Heat Takis that dust their crispy shell.

Jamaican Beef Patty Mini Pierogies, Supreme Pierogi

A pleasing palate cleanser from the litany of deep-fried, multi-coloured and overwhelming additions to the menu, these bites pay homage to one of Toronto’s favourite foods, the Jamaican beef patty, in ideally bite-sized form.

Think of it like the Cinnamon Toast Crunch of Jamaican patties.

Lobster on a Stick, Lobster on a Stick

A whole lobster served deep-fried on a stick. If you’re a lobster person, you’ll love it, especially because the whole crustacean has been de-shelled for you. If you’re not, keep it moving.

Smash Burger Dumplings, Smash City

Though placing a smash burger inside a dumpling wrapper kind of negates the whole “smash” element, it’s not an unwelcome interpretation of the classic combo of ground beef, cheese, dill pickles, burger sauce, and shredded lettuce.

Food Truck Frenzy

Cotton Candy Waffleicious, Jerk Dogs

Perhaps the most egregious combination of flavours you’ll find at the CNE this year, this monstrosity comprises a waffle-wrapped jerk chicken hot dog topped with mango mustard, pineapple relish, honey jerk BBQ sauce, actual cotton candy and, of course, CNE Sweet Heat hot sauce.

At what point do we say enough is enough? Apparently, we’re not there yet.

Korean Fried Chicken Ramen Taco, Los Vietnamita Taqueria

A runner-up for wildest combination of flavours and ingredients in one dish, this creation riffs on Korean fried chicken by coating crispy chicken in CNE Sweet Heat, drizzling it with cotton candy aioli and kimchi, and putting the whole thing atop a taco shell made of Buldak ramen noodles.

Proceed with caution: you’re in for a mess, both internally and externally.

Footlong Butter Chicken Taquito, Rick’s Good Eats

Respite from the truly outrageous can always be found at Rick’s Good Eats, where the dishes, although often out-of-the-box, usually make some semblance of sense. This year, a foot-long taquito full of butter chicken is a standout offering that mercifully boasts significant structural integrity for transport around the grounds.

S’more Deep Fried Slice, Pizza Pizza

Okay, I lied to you. I didn’t actually try this one. I just couldn’t. However, my colleague was so enticed by the siren song of a graham cracker-crusted, deep-fried pizza slice topped with marshmallow whip and chocolate drizzle that she disappeared to go sample it without judgment.

Her verdict? “It was actually pretty good.”

Ramen Fried Frog Legs, Farm to Fryer

You’ve heard of chicken-fried steak; now prepare for the next big thing. Maybe. Yes, these are really frog legs coated in ramen crumbles, deep-fried and served with sweet Thai chili sauce.

You know what they say: it tastes like chicken.

Elsewhere in the fair

Sushi Pops, HK Station

It was only a matter of time before the viral sushi push pop trend made its way to the CNE, and this stall is serving them up in popular varieties like tuna, salmon, shrimp tempura and California.

They’re surprisingly structurally sound and a lighter option for once you’ve had your fill of all things fried.

Space Rocks, Yeti Puff Nitro Snacks

An astronomical-inspired eat in the CNE’s new space exhibit, these freeze-dried Nerd Clusters and ice cream sandwich bites come still steaming from a toss in liquid nitrogen and produce photo-worthy puffs when consumed.

Edible Dirty Soda Sphere, Dirty Sodas

Dirty soda may be soooo last year, but the fair’s own dirty soda stand is innovating beyond the standard soda style. This year, find it served inside an edible sphere with a cold foam topper.

Pickle Cheesecake Pop, Mr. Pickle

Yeah… I don’t know about this one. As much as I am a lover of both pickle and cheesecake, the combination of the two — in a cake pop format, no less — is confusing to the palate in a way that, unfortunately, doesn’t get clearer on the second bite.

I’m the first person to gravitate toward both pickle- and cheesecake-based dishes at the CNE, but you can afford to pursue each independently.

Popcorn Falafel Poutine, Donia’s Donair

There’s a lot going on here, yes, but it all works beautifully. Crispy bite-sized falafels sit atop a bed of fries with vegetarian gravy, pickled turnips, dates, pickles and tahini for a balanced Mediterranean feast.

Brie Cheese Deep Fried Oreos, Sam’s Grill

Romantically topped with a sprig of rosemary for good measure, these bites riff on the ever-popular deep-fried Oreos with the sophisticated addition of brie cheese wedges. Charcuterie boards normally include a sweet element like grapes or fig jam anyway, so why not an Oreo?

Dill Pickle Pegrolls, Pegrolls

Unassuming in their taupe, tubular appearance, there’s nothing not to like about these rolls, touted as the “first-ever” pierogi spring rolls. It’s probably a correct estimation, though I wouldn’t be surprised if the pegroll starts popping up across the North American fair circuit.

Dot Cake Push Pops, Unknown

Not unlike its Japanese cousin, the sushi push pop, it was also a given that the viral dot cake would appear at the CNE, and that they did: in push pop form, no less!

Carnival Cone, Beach Hill Smokehouse

Ice cream melts too quickly in this heat. Instead, you can opt for a fried mac n’ cheese ball situated atop a cone filled with candied yams and topped with cheese sauce, instead.

Steak Barrel Pork Belly, Steak Barrels

Remarkably simple compared to its compatriots, this Colombian-style pork belly is cooked over charcoal in a steak barrel, and carries the smoky, charred flavour to prove it.

Sweetcorn Wasabi Lemonade, Alijandro’s Kitchen

This one is a real sleeper hit. Satisfyingly sweet, spicy and tangy, this drink serves up a well-thought-out flavour profile that hits all the right notes.

Pickle-flavoured Coffee, Greekery Bakeshop

And, while you’re on the alternatively-flavoured-beverage wavelength, why not experiment with a pickle-flavoured coffee? Featuring a briny foam cap, the dill flavour comes in hot and a little salty, so know what you’re getting into before you order it on a whim.

Alternatively, this stand is also serving up a bacon-flavoured white mocha if you skew more towards the umami side of things.

Twisteroni and Garlic Parmesan Pickle, Twisted Pickles

You heard it here first: spiral potatoes are out, and spiral pickles are in. Or, if you’re not a pickle person, you can opt for spiral pepperoni, coated in corn batter and topped with garlic butter, marinara and parmesan.

Photos via Fareen Karim.

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