After all the scarezones and the majority of haunted houses have been revealed, theme park fans anxiously await the final HHN35 details. Based on the carnival themes, could this controversial Halloween Horror Nights food be back on the menu this year?
HHN food is a vital part of the overall Universal Orlando experience. Over the years, certain foods have become as legendary as the Icons that invite guests into the sinister worlds.
Who hasn’t enjoyed an order of pizza fries? What about Stay Puft S’mores that everyone happily waited for the labor-intensive dessert. Even last year’s Five Nights at Freddy’s spaghetti pizza was one of the dishes that everyone had to try at least once.
Given this year’s emphasis on carnival, clowns, and some twisted fears, it seems likely that midway treats will find their way onto the menu. Mostly likely, there will be some flamed grilled food in honor of Evil Dead Burn and some gluttonous options inspired by Hellraiser. But, the most infamous, divisive, and controversial Halloween Horror Nights food could come back in a new version. Do you dare to take another bite?
Remember This Dr. Oddfellow Halloween Horror Nights Food?
For HHN35, Dr. Oddfellow and Jack return to bring their devilish delights to Universal Orlando Resort. While their lore is both fascinating and disturbing, the reality is that these characters infuse their influence into all types of experiences, including Halloween Horror Nights food.
During HHN32, the Midway Delights booth offered the Dr. Oddfellow’s CarnEVIL Dog. It was one of the most controversial food offerings. For those people who braved a taste, it was a bite that left a lasting impression.
Since it has been a few years, the Dr. Oddfellow’s CarnEVIL Dog featured a “red” hot dog in a confetti hot dog bun, Kool-Aid pickles, bubblegum mustard, and potato sticks topping. It was a mash-up of flavors and textures.
First, the visual was a lot to behold. Whether the hot dog was red or pink did not matter. It was as if someone plucked the food concept out of the Willy Wonka’s savory vault. Colorful, full of textures, and confusing, it became a right of passage for many HHN fans.
At the same time, there were elements of this hot dog that worked. Yes, potato sticks on a hot dog are a great idea. Texture in a bite is always satisfying. Additionally, Kool-Aid pickles are tasty. It is another great choice for a hot dog.
Unfortunately, people could not get out of their head when eating this dish. It is like when people see grasshoppers on guacamole in Mexico or pickled pigs feet in a Southern grocery store. There is a preconceived bias against the food. Instead of pre-judging before the first bite, they should taste before making a judgement.
What Other Halloween Horror Nights Food Should Be Featured at HHN35?
Since the “carnival” seems to connect many of the houses, scarezones, and overall themed, it makes sense that carnival food would influence some of the menus. While a Sinners menu should feature some Southern favorites and a bourbon cocktail, other options are even more likely.
For example, Killer Klowns are back. Given that those lovable yet frightening outer space characters are obsessed about cotton candy, there should be a cotton candy item somewhere on the menu.
If the Universal Orlando culinary team wanted to push people out of their comfort zone, a savory cotton candy would be a smart choice. For example, once I had a yuzu “candy floss” covering a panko crusted prawn. It might be a little bougie for HHN, but a riff on that idea would be amazing.
Additionally, a fried dessert is a must. Instead of another funnel cake with toppings, a fried Twinkie, Fried Oreo, or fried cheesecake on a stick would make a great dessert. This idea would be easy to execute and could easily adapt to almost any haunted house or theme.
Could any of these ideas make the 2026 Halloween Horror Nights food menu? Only time will tell. Ready to eat in the fog?
Halloween Horror Nights 35 opens at Universal Studios Orlando on August 28, 2026 and runs through November 1, 2026. Tickets are on sale now.
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