Culinary Innovations Shine at the State Fair of Texas

The State Fair of Texas is renowned for its diverse and innovative food offerings, and this year's lineup is no exception. From savory delights like the Dominican Fritura Dog to sweet treats like the Nevins Nutty Bar-laska, the 10 finalists in the 20th Annual Big Tex Choice Awards showcase the creativity and culinary prowess of the Lone Star State's food artisans.

Pushing the Boundaries of Fair Food Favorites

Savory Sensations

The Dominican Fritura Dog, a fusion of Dominican influences and a State Fair staple, combines deep-fried fritura cheese, Dominican salami, and a corn dog batter, topped with garlic plantain chips, a secret Dominican sauce, and cilantro. Co-creator Michael Tavarez explains, "We wanted to introduce Dominican food to the fair, but at the same time, we wanted to do something that is well-known, which is going to be the corn dog."The Drowning Taquitos, a creation by Tony and Terry Bednar, takes the classic taquito and elevates it with a tangy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, Cotija cheese, and ají, a traditional Colombian salsa. "We really wanted to integrate Colombian and Mexican influences into the flavor of our dish," Bednar said, noting the convenience of serving the taquitos in a cup.Hippie Chips, the brainchild of Rose and Tom Deschenes, transform humble potato chips into a gourmet delight. These wavy chip nachos are topped with a choice of homemade ranch or blue cheese dressing, bacon bits, fresh green onions, and a drizzle of sriracha. "We love potato chips and decided to dress them up and make them even better," said creator Rose Deschenes.The Hot Chick-in-Pancake Poppers, created by Palmer and Amanda Fortune, combine the heat of Nashville hot chicken with the comfort of pimento cheese, all wrapped in a pancake batter and fried. Topped with a drizzle of sriracha honey and a sprinkle of Nashville hot powdered sugar, this dish promises a unique flavor experience. "I hope [fair attendees] get to taste something they've never tasted before," said creator Palmer Fortune.

Brisket Brilliance

The Texas Fried Burnt End Bombs, crafted by Nick and Vera Bert, take chopped brisket, wrap it in shredded potatoes, bacon, and cheese, then deep-fry it and top it with a raspberry chipotle barbecue glaze. "It's an awesome Texas taste," said creator Nick Bert, capturing the essence of the Lone Star State's beloved smoked meat.

Sweet Sensations

The Nevins Nutty Bar-laska, created by Tami Nevins Mayes and Josey Mayes, pays homage to the Nevins' 75-year legacy at the State Fair of Texas. This indulgent treat features Nutty Bar Ice Cream topped with chocolate, peanuts, toasted marshmallow, two Oreos, strawberry sauce, and freeze-dried strawberry pieces. "How I came up with this is when I'm hungry late at night and think, 'That sounds really good,'" said Josey Mayes.Rousso's Cotton Candy Bacon on a Stick, the brainchild of Isaac Rousso, combines two iconic fair foods – cotton candy and bacon – into a single, savory-sweet creation. The 12-inch piece of bacon is spun inside a cotton candy machine and then torched to caramelize the center, resulting in a unique and irresistible treat.The Strawberry Pop-Tarts Beignettfle, crafted by Justin Martinez, blends the flavors of New Orleans beignets with the nostalgic appeal of strawberry Pop-Tarts and waffles, all on a stick. Topped with homemade strawberry filling, vanilla icing drizzle, fresh whipped cream, and sprinkles, this dish promises to transport fair-goers to a delightful fusion of childhood memories and culinary innovation.

Pickles with a Twist

Texas Sugar Rush Pickles, created by Heather Perkins, offer a unique twist on the classic pickle. These cotton-candy-flavored pickle slices are coated in a trio of cereals – Lucky Charms, Froot Loops, and Cap'n Crunch – and layered in cotton candy, cotton candy sugar crystals, and powdered sugar, before being drizzled with strawberry sundae syrup and served with a scoop of vanilla ice cream. "I was thinking about the kids," said creator Heather Perkins. "I know they love cereal."

Tropical Refreshment

The Tropical Two-Step Punch, crafted by Binh Tran, is a unique beverage that marinates fruits like pineapple, passionfruit, and mango overnight to create a concentrated, flavorful punch. Available in both alcoholic and non-alcoholic options, the drink is served in a cup rimmed with chamoy and tajin, adding a touch of Mexican flair. "We've been doing this for 24 years and this is our first time making it this far," said Audrey Duong, one of the co-creators of the drink. "We're really excited for [Binh Tran]."