State Fair of Texas sets food competition finalists. Here’s what’s cooking
Cotton candy-wrapped bacon and “drowning taquitos” may be coming soon to the State Fair of Texas this fall.
The fair announced the finalists of the 20th annual Big Tex Choice Awards food competition on Wednesday. The annual competition pits concessionaires vying to have their food featured at the fair, which is from Sept. 27 to Oct. 20.
In total, 65 entries were shaved down into 24 semifinalists and 10 finalists. Each competitor is competing for one of the three winning titles: “Best Taste—Savory,” “Best Taste—Sweet,” and “Most Creative.”
The finalists will now face another round of judges, and the three winners will be crowned on Aug. 22. If a semifinalist doesn’t make the cut, many concessionaires may still choose to sell their food at this year’s fair, according to the organization.
Here’s a look at the 10 finalists for the State Fair of Texas’ 20th annual Big Tex Choice Awards:
The Savory section
Dominican Fritura Dog by Justin Martinez
This savory dish brings an explosion of flavor that starts with fritura cheese and Dominican salami. Taking classic fair food up a notch, this dish is then double deep fried with their famous corn dog batter. Split open and topped with garlic plantain chips, top-secret Dominican sauce, and cilantro, the Dominican Fritura Dog will bring you the best of salty and sweet with an explosion of Dominican flavor.
“Hopefully, we’re opening another avenue for people at the state fair to try something they don’t normally try,” Martinez said. “That’s what the state fair is about.”
The Drowning Taquitos by Tony and Terry Bednar
Served in a cup, these fresh, hand-rolled corn tortillas are stuffed with tender shredded chicken and then deep-fried to perfection. To further encapsulate the savory flavor, the taquitos are then ‘drowned’ with a tangy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, pico, and Cotija cheese.
Hippie Chips by Rose and Tom Deschenes
These far-out wavy potato chip nachos promise to deliver ‘every flavor profile’ with your choice of either zesty homemade ranch or blue cheese dressing, topped with bacon bits, fresh green onions, and a tangy drizzle of sriracha. You can be extra funky and add blue cheese crumbles if you’re so inclined.
Hot Chick-in-Pancake Poppers by Palmer and Amanda Fortune
They’re savory, they’re sweet, and they’re easy to eat. Authentic Nashville hot chicken and pimento cheese are rolled into a ball, dunked into pancake batter, and fried to a golden brown, then topped with a drizzle of sriracha honey and a sprinkle of Nashville hot powdered sugar.
Texas Fried Burnt End Bombs by Nick and Vera Bert
These bombs take mouthwatering brisket wrapped with shredded potatoes, bacon, and cheese, deep fry it, and top it with a raspberry chipotle barbecue glaze drizzled to add the perfect touch of sweetness.
THE SWEET SECTION
Nevins Nutty Bar-laska by Tami Nevins-Mayes and Josey Mayes
This sweet treat takes the classic nutty bar and adds toasted marshmallow, two Oreos, strawberry sauce, and freeze-dried strawberry pieces.”
“It’s on a stick. What’s more fair food than that?” Nevins-Mayes said.
Rousso’s Cotton Candy Bacon on a Stick by Isaac Rousso
This masterful combination of sweet and savory flavors comes to life with the cotton candy bacon on a stick — a thick, 12-inch piece of bacon cooked to perfection with a cotton candy glaze on top. The bacon is spun inside a cotton candy machine and torched to caramelize the center and lock in that sweet flavor.
Strawberry Pop-Tarts Beignettfle by Justin Martinez
“This sweet treat was inspired by the flavors of New Orleans beignets and the childhood nostalgia of Pop-Tarts and waffles; all put together on a stick. The strawberry Pop-Tarts beignetffle is a heavenly combination of a fluffy beignet and a crispy waffle topped with homemade strawberry filling, a sweet vanilla icing drizzle, fresh whipped cream, and garnished with colorful sprinkles.
“Everything is better on a stick,” Martinez said.
Texas Sugar Rush Pickles by Heather Perkins
These cotton-candy-flavored pickle slices are coated in three cereal varieties — Lucky Charms, Froot Loops and Cap’n Crunch — and then layered in cotton candy, cotton candy sugar crystals and powdered sugar before being drizzled with strawberry sundae syrup. As if that wasn’t enough, these dressed-up pickles are served with a helping of vanilla ice cream, adding a perfectly cool touch to this crazy concoction.
Tropical Two-Step Punch by Binh Tran
To give fairgoers a taste of paradise, this punch marinates fruits like citrus, passionfruit, and mango overnight to create a crisp cooler that’s fresh, tangy, sweet, sour, and spicy. Available in both alcoholic and non-alcoholic options, this thirst quencher is sure to help you cool down on a hot day at the fair.
