Best Food at the Big E: What to Eat (and What's Worth the Line)
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The Big E is many things — a livestock show, a midway, a concert venue, a showcase of all six New England states — but let's be real: most people come for the food. The Eastern States Exposition has one of the most impressive fair food operations in the country, and over its 17-day run in September, you could eat something different at every meal and still not try everything.
Here's what's actually worth your time, your money, and the inevitable line.
The Absolute Must-Eats
Big E Cream Puffs
This is the one. If you eat nothing else at the Big E, eat a cream puff. Giant choux pastry shells — light, crispy, dusted with powdered sugar — filled with an obscene amount of fresh whipped cream. The line at the cream puff booth is always long, and it is always worth it. This is the single most iconic fair food in New England, full stop.
Pro tip: The line is shortest first thing in the morning and in the last hour before close. Mid-afternoon on a weekend is the worst time to try.
The Baked Potato
A massive baked potato split open and loaded with butter, sour cream, bacon, cheese, chili, broccoli, or all of the above. It's cheap by Big E standards, it's filling, and it's one of the best values on the grounds.
Maple Cotton Candy
A Big E specialty — cotton candy spun from maple sugar instead of regular sugar. It's subtle, it's sweet, and it disappears in seconds. Grab it from the Vermont building.
The Avenue of States
Each of the six state buildings has its own food specialties, and working your way through all of them is half the fun:
Maine Building — Lobster rolls (usually the cold, mayo-style) and whoopie pies. The lobster roll is pricey but the quality is solid.
Vermont Building — Maple creemees (soft-serve made with real maple syrup), cheddar cheese samples, and apple cider donuts. The creemee line moves fast and it's worth every minute.
New Hampshire Building — Often features local craft beer, apple crisp, and seasonal specialties.
Massachusetts Building — Clam chowder and cranberry-based treats. The chowder is a crowd favorite.
Connecticut Building — Steamed cheeseburgers (a Connecticut original) and local craft products.
Rhode Island Building — Del's Frozen Lemonade and doughboys. If you've never had Del's, the Big E is a great place to try it.
The Midway and Beyond
Outside the state buildings, the Big E midway is a food city unto itself:
Turkey legs — Smoked, enormous, and surprisingly good. You'll feel ridiculous carrying one, but you won't care after the first bite.
Fried Oreos and Fried Dough — The classics. Fried dough with powdered sugar is a non-negotiable, and fried Oreos are worth trying at least once.
Corn on the Cob — Roasted and buttered, simple and perfect. A nice break between the heavier items.
Sausage, Peppers, and Onions — An Italian-American fair staple. The aroma alone will lead you to the booth.
How to Eat the Big E Like a Pro
Do a reconnaissance lap first. Walk the full Avenue of States and the food rows before committing to anything. Know your options before you spend.
Go savory in the morning, sweet in the afternoon. Start with a baked potato or a lobster roll for lunch, then work your way to cream puffs and maple creemees mid-afternoon.
Split everything. Big E portions are generous. Sharing with your group means you can try three or four things instead of being defeated by one.
Budget $25–40 per person. Big E food is not cheap — cream puffs, lobster rolls, and drinks add up fast. Bring cash, since some vendors still don't take cards.
Eat on weekdays. Lines are dramatically shorter on a Tuesday or Wednesday compared to a Saturday. Same food, a third of the wait.
The cream puff comes last. It's the dessert. It's the finale. Don't eat it first and ruin your appetite for everything else.
For the full visitor's guide, see our complete guide to the Big E in 2026.
Last updated: April 2026