Things To Do

Miami-Dade County Fair Opens Today, Time for Fair Food

​The Miami-Dade County Fair & Exposition opens today and runs through April 3. The Fair is celebrating its 60th birthday, and more than half a million people are expected to show up for this 18-day party.

Attractions include a circus, live tigers, rides, freaky-looking carnies to scare the children, and fair food. More than 160 fair foods that bring you right back to childhood will be served on sticks, paper, and foil -- because no self-respecting adult who knows better should ever eat this stuff. But we do and we love it.

Fair food means fried food. If you can throw it in a vat of boiling oil, someone will serve it at the fair. Expect the usual fried Oreos, zeppoles, funnel cake, and elephant ears with some new additions. Fried bacon, butter, and even fried Pepsi are rumored to make appearances this year. The Krispy Kreme burger, a 1/4 pound of beef served with cheese, lettuce, and tomato on two Krispy Kreme glazed doughnuts instead of a bun, is sure to be a hit with the "I dare you" crowd.

The fair opens most weekdays at 3 p.m. and noon on weekends. Advance-purchase fair admission is $10, but there are various discounts for military, teachers, and many local stores offer coupons. You can also print a discount coupon here.

Follow Short Order on Facebook and Twitter @Short_Order.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss