Texas, these are your best State Fair foods 2024

Cotton candy bacon. Burnt end bombs. Something called a beignetffle.

This year’s State Fair of Texas menu features a rich smorgasbord of fried foods, plenty of cheese and bacon.

On Wednesday, the fair announced the finalists in the food and beverage category for the 20th annual Big Tex Choice Awards.

The jury selected 24 semi-finalists from a record-breaking 65 entries and narrowed the list down to 10 based on four “fair food” criteria: uniqueness, creativity, presentation and taste. Well, these

10 compete for the crown in three different categories: Best Taste – Sweet, Best Taste – Savory and Most Creative.

On August 22nd, three winners of the coveted titles will be chosen.

“With culinary traditions drawn from so many cultures across Texas, Texans are particularly distinguished by their culinary innovators.”, State Fair spokeswoman Karissa Condoianis said, “When I ask people what they look forward to at the State Fair of Texas each year, so many of them cite the food.”

Here are this year’s 10 finalists:

Savory:

Dominican Fritura Dog – Justin Martinez and Michael Tavarez

This dish combines Dominican influences with corn dogs. It features fritura cheese – a tropical cheese from the Dominican Republic – and Dominican salami deep-fried in corn dog batter. The corn dog is then sliced ​​and topped with garlic plantain chips, a secret Dominican sauce, and cilantro.

“We wanted to introduce Dominican dishes to the fair,” said co-founder Michael Tavarez, “but at the same time we wanted to offer something familiar, and that was corn dogs.”

The Drowning Taquitos – Tony & Terry Bednar

Housemade corn tortillas are filled with shredded chicken breast and then deep fried. Creator Terry Bednar said the taquitos are “drowned” in a cup filled with a spicy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, cotija cheese and ají, a traditional Colombian salsa.

“We really wanted to incorporate Colombian and Mexican influences into the flavor of our dish,” said Bednar.

He said they will be served in a cup for the convenience of fairgoers.

Hippie Chips – Rose & Tom Deschenes

These wavy potato chip nachos come with your choice of homemade ranch or blue cheese dressing and are topped with bacon bits, fresh green onions, and a dash of Sriracha. If that’s not enough toppings, guests can also add optional blue cheese crumbles.

“We love potato chips and decided to spice them up and make them even better,” said creator Rose Deschenes.

Spicy Chicken Pancake Poppers — Palmer & Amanda Fortune

Nashville Hot Chicken and pimento cheese are rolled into a ball, dipped in pancake batter and deep fried before being garnished with a drizzle of Sriracha honey and a sprinkle of Nashville Hot powdered sugar.

“I hope (fairgoers) can try something they’ve never tried before,” said creator Palmer Fortune.

Texas Fried Burnt End Bombs — Nick & Vera Bert

Chopped beef brisket is wrapped in grated potatoes, bacon and cheese, then deep fried and coated with a raspberry-chipotle barbecue glaze.

“It’s a fantastic Texas taste,” said creator Nick Bert.

Sweet:

Nevins Nutty Bar-laska — Tami Nevins Mayes and Josey Mayes

Nutty Bar Ice Cream is topped with chocolate, peanuts, toasted marshmallows, two Oreos, strawberry sauce and freeze-dried strawberry pieces.

Josey Mayes said it was Nevins’ 75th anniversary of having a food stand at the fair and she wanted to focus on the Nutty Bars.

“I came up with it when I was hungry late at night and thought, ‘This sounds really good,'” Mayes said.

Rousso’s Cotton Candy Bacon on a Stick — Isaac Rousso

This dish is exactly what it sounds like: a 30 cm long piece of bacon with a candy floss glaze on top. The bacon is spun in a candy floss machine and caramelized with a tarte flambée.

“We took two of the most famous fairground foods … and combined those two things together to make a savory and sweet piece,” said Isaac Rousso.

Strawberry Pop-Tarts Beignetfle – Justin Martinez

Creator Justin Martinez said this meal was inspired by the flavors of New Orleans beignets and the childhood nostalgia of strawberry Pop-Tarts and waffles, all together on a stick. The Strawberry Pop-Tarts Beignets are topped with homemade strawberry filling, vanilla frosting, and fresh whipped cream and topped with sprinkles.

“At the State Fair of Texas, you could do something unique,” ​​Martinez said.

Texas Sugar Rush Pickles – Heather Perkins

These cotton candy flavored cucumber slices are covered in three different cereals: Lucky Charms, Froot Loops and Cap’n Crunch. They are coated 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 thought about the kids,” said creator Heather Perkins. “I know they love cereal.”

Tropical Two-Step Punch – Binh Tran

This punch drink is made by marinating fruits like pineapple, passion fruit and mango overnight to create a concentrate. The drink is available both with and without alcohol and is served in a cup with chamoy and tajin on the rim.

“We’ve been doing this for 24 years and this is the first time we’ve made it this far,” said Audrey Duong, one of the drink’s co-inventors. “We’re really excited for (Binh Tran).”

Penelope Rivera is KERA’s news intern. Do you have a tip? Email Penelope at [email protected].

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