The 2026 CNE: Every Weird and Wacky New Food to Try in Toronto

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The 2026 CNE: Every Weird and Wacky New Food to Try in Toronto

The Canadian National Exhibition (CNE) returns to Toronto this Friday, Aug. 21, serving up a lineup of outrageous, over-the-top and frequently delicious new eats across its 18-day run.

For me, the CNE is really about one thing: the food. I steer clear of any ride that climbs higher than five feet (yes, even the Ferris wheel) and won't gamble my spending money on a near-impossible shot at a human-sized Minion. So when the Ex comes back, it means I'm going to eat some strange things.

I'll always love the classics — corn dogs, bloomin' onions, cotton candy — but the CNE has become famous for its more inventive creations. Still, before you drop serious cash on the viral dish of the day, it pays to know which wacky newcomers are actually worth it, and which will leave you regretting it on the Tilt-a-Whirl.

So I did what any self-respecting food writer would do: I tasted every single one of the CNE's most outrageous new foods, so you can build your own 2026 menu.

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

Food Building

Szechuan Sizzle Spice Cream, Caf-eh TO

On its own, ice cream feels pretty harmless, but the tongue-numbing Szechuan heat — delivered via chili oil and peppercorns — gives this scoop an unexpected, though not unwelcome, kick.

Sweet Heat Cloud Fries, Bacon Nation

Half dinner and half show, these thick-cut fries come piled with a fluffy, aerated cheese sauce spiked with the CNE's new Sweet Heat hot sauce, keeping the fries crisp. A dusting of bacon and a maple drizzle add a little something extra, as if the whipped-cheese-sauce treatment weren't enough.

Nacho Affair Mochi Donut, Marry Me Mochi

Who says doughnuts have to be sweet? Not Marry Me Mochi, which tops one of its deep-fried mochi doughnuts with nacho cheese, crispy bacon and tortilla chips, plus a side of CNE Sweet Heat for dipping.

KD Smoothie, Booster Juice

Remember the old ad where someone blended Kraft Dinner into their fan helmet? I always wondered how that would taste. Thanks to Booster Juice, I no longer have to guess.

Mango and pineapple hit first, followed by a KD cheese-powder aftertaste, for an acidic, dairy-heavy flavour that more than a few taste-testers compared, unfavourably, to bile.

Blue Heat Taki Tenders, Lucky Chicken

Don't be fooled by the electric-blue coating: these chicken fingers taste fairly standard, with a welcome zing from the crushed Blue Heat Takis dusted over their crispy shell.

Jamaican Beef Patty Mini Pierogies, Supreme Pierogi

A welcome palate cleanser amid a menu of deep-fried, technicolour excess, these bite-sized morsels honour one of Toronto's favourite foods, the Jamaican beef patty.

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

Lobster on a Stick, Lobster on a Stick

A whole lobster, deep-fried and served on a stick. Lobster lovers will adore it — especially since the crustacean comes fully de-shelled. Everyone else can keep walking.

Smash Burger Dumplings, Smash City

Stuffing a smash burger inside a dumpling wrapper arguably defeats the “smash” concept, but this take on ground beef, cheese, dill pickles, burger sauce and shredded lettuce is hardly unwelcome.

Food Truck Frenzy

Cotton Candy Waffleicious, Jerk Dogs

Arguably the most unhinged flavour mash-up at this year's CNE: a waffle-wrapped jerk chicken hot dog loaded with mango mustard, pineapple relish, honey jerk BBQ sauce, actual cotton candy and, naturally, CNE Sweet Heat.

At what point is enough enough? Clearly, we're not there yet.

Korean Fried Chicken Ramen Taco, Los Vietnamita Taqueria

A serious contender for the wildest combo of the fair, this creation coats crispy chicken in CNE Sweet Heat, drizzles it with cotton candy aioli and kimchi, and serves the whole thing on a taco shell made from Buldak ramen noodles.

Proceed with caution: expect a mess, inside and out.

Footlong Butter Chicken Taquito, Rick's Good Eats

For a break from the truly wild, head to Rick's Good Eats, where creative dishes still tend to make sense. This year's foot-long butter chicken taquito is a standout, and it mercifully holds together well enough to eat on the move.

S'more Deep Fried Slice, Pizza Pizza

Full disclosure: I didn't actually try this one — I just couldn't. But my colleague was so drawn in by the graham-cracker crust, deep-fried pizza slice, marshmallow whip and chocolate drizzle that she slipped away to sample it, judgment-free.

Her verdict? “It was actually pretty good.”

Ramen Fried Frog Legs, Farm to Fryer

You've heard of chicken-fried steak — now meet the next big thing, maybe. Yes, these are real frog legs coated in ramen crumbs, deep-fried and served with sweet Thai chili sauce.

You know the saying: 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 reached the CNE, and this stall serves them in popular varieties like tuna, salmon, shrimp tempura and California roll.

They're surprisingly sturdy and make a lighter option once you've had your fill of fried food.

Space Rocks, Yeti Puff Nitro Snacks

A space-themed treat in the CNE's new exhibit, these freeze-dried Nerd Clusters and ice cream sandwich bites arrive still smoking from a liquid-nitrogen bath and puff out photo-ready vapour when you eat them.

Edible Dirty Soda Sphere, Dirty Sodas

Dirty soda may be so last year, but the fair's own stand is pushing beyond the usual format — this year it's served inside an edible sphere topped with cold foam.

Pickle Cheesecake Pop, Mr. Pickle

I'm honestly not sure about this one. I love pickles and I love cheesecake, but combining them — in cake-pop form, no less — confuses the palate in a way that, sadly, doesn't clear up on the second bite.

I'm usually first in line for both pickle- and cheesecake-based CNE dishes, but you're better off enjoying these two separately.

Popcorn Falafel Poutine, Donia's Donair

There's a lot going on here, and it all works. Crispy, bite-sized falafel sits over fries with vegetarian gravy, pickled turnips, dates, pickles and tahini for a balanced Mediterranean feast.

Brie Cheese Deep Fried Oreos, Sam's Grill

Finished with a romantic sprig of rosemary, these bites reimagine the classic deep-fried Oreo with wedges of brie. Charcuterie boards usually include a sweet element anyway — why not an Oreo?

Dill Pickle Pegrolls, Pegrolls

Unassuming in their tan, tubular look, these “first-ever” pierogi spring rolls are hard to fault. I wouldn't be surprised to see the pegroll pop up across the North American fair circuit.

Dot Cake Push Pops, Unknown

Like its Japanese cousin, the sushi push pop, it was only a matter of time before the viral dot cake hit the CNE — and sure enough, here it is in push-pop form.

Carnival Cone, Beach Hill Smokehouse

Ice cream melts too fast in this heat. Instead, try a fried mac n' cheese ball perched on a cone filled with candied yams and finished with cheese sauce.

Steak Barrel Pork Belly, Steak Barrels

Refreshingly simple next to its neighbours, this Colombian-style pork belly is grilled over charcoal in a steak barrel, and the smoky, charred flavour speaks for itself.

Sweetcorn Wasabi Lemonade, Alijandro's Kitchen

A genuine sleeper hit. Sweet, spicy and tangy all at once, this drink delivers a well-balanced flavour profile that hits every note.

Pickle-flavoured Coffee, Greekery Bakeshop

While you're in an experimental-drink mood, why not a pickle-flavoured coffee? Topped with a briny foam cap, the dill comes through strong and a little salty, so know what you're signing up for before ordering on impulse.

The same stand also pours a bacon-flavoured white mocha if you lean toward the umami side.

Twisteroni and Garlic Parmesan Pickle, Twisted Pickles

You heard it here first: spiral potatoes are out, spiral pickles are in. Not a pickle fan? Go for spiral pepperoni instead, coated in corn batter and topped with garlic butter, marinara and parmesan.