From KERA News:
Cotton candy bacon. Burnt end bombs. Something called a beignet effle.
This year’s State Fair of Texas menu features deep-fried concoctions, plenty of cheese and bacon.
The fair also announced the finalists in the food and beverage categories for the 20th annual Big Tex Choice Awards on Wednesday.
Judges selected 24 semi-finalists from a record-breaking 65 submissions, narrowing them down to 10 based on four “fair food” criteria: uniqueness, creativity, presentation and taste.
Ten contestants will compete to win in three categories: Best Taste – Sweet, Best Taste – Savory and Most Creative.
On August 22nd, three winners will be crowned with the prestigious title.
“There are food traditions that come from so many cultures across Texas, and Texans especially stand out as culinary innovators,” said State Fair spokesperson Carisa Kondoiannis. “When I ask people what they look forward to at the Texas State Fair each year, many say food.”
This year’s ten finalists are:
Flavorful
Creator Justin Martinez says the Dominican Fritura Dog combines Dominican influences with the state fair staple, the corn dog.
State Fair of Texas
Dominican Fritura Dog — Justin Martinez & Michael Tavares
This dish combines Dominican influences with corn dogs, featuring fritura cheese, a tropical Dominican cheese, and Dominican salami deep-fried in a corn dog batter. Split the corn dog and top it with garlic plantain chips, a secret Dominican sauce, and cilantro.
“We wanted to introduce Dominican food to the fair,” co-creator Michael Tavares says, “but we also wanted to introduce something that’s well known: the corn dog.”
Drowning Taquitos
State Fair of Texas
Drowning Taquitos — Tony & Terry Bednar
Housemade corn tortillas are stuffed with shredded chicken breast and deep-fried, and creator Terry Bednar says the taquitos are “immersed” in a cup filled with tangy cream sauce, jalapeños, guacamole salsa, shredded lettuce, avocado, tomatillo, cotija cheese and aji (a traditional Colombian salsa).
“We wanted to incorporate Colombian and Mexican influences into the flavors of our food,” Bednar said.
It will be served in cups for convenience to fair-goers, he said.
“We love potato chips so much that we decided to dress them up and make them even more delicious,” says Hippie Chips creator Rose Deschenes.
State Fair of Texas
Hippie Chips — Rose & Tom Deschenes
These Wavy Potato Chip Nachos come with a choice of homemade ranch or blue cheese dressing and are topped with bacon bits, fresh green onions, Sriracha sauce, and if you’re not sure what to top, you can also add an optional blue cheese crumble.
“We love potato chips so we decided to dress them up and make them even more delicious,” said creator Rose Deschenes.
Hot Chicken in Pancake Poppers
State Fair of Texas
Hot Chicken in Pancake Poppers — Palmer & Amanda Fortune
Nashville Hot Chicken and pimento cheese are rolled into balls, dipped in pancake batter, fried, and topped with a drizzle of Sriracha honey and a sprinkling of Nashville Hot powdered sugar.
“We hope (fair-goers) will experience something they’ve never experienced before,” said founder Palmer Fortune.
Texas Fried Burnt End Bomb
State Fair of Texas
Texas Fried Burnt End Bomb — Nick & Veravert
Shredded brisket is wrapped around shredded potatoes, bacon and cheese, fried and topped with a raspberry chipotle BBQ glaze.
“It’s a great taste of Texas,” developer Nick Burt said.
sweet
Nevins Natty Burlaska
State Fair of Texas
Nevins Natty Burlaska — Tami Nevins Mays & Josie Mays
The Nutty Bar ice cream is topped with chocolate, peanuts, toasted marshmallow, two Oreos, strawberry sauce and freeze-dried strawberry pieces.
Josie Mays said she wanted to focus on the Nutty Bar as it marks the 75th anniversary of Nevins operating a concession stand at the fair.
“I came up with this idea when I was hungry late at night and thought, ‘That sounds really tasty,'” Mays said.
Russo’s Cotton Candy Bacon Skewers
State Fair of Texas
Rousseau’s Cotton Candy Bacon Skewers – Isaac Rousseau
This dish is exactly what it sounds like: a 12-inch strip of bacon topped with a cotton candy glaze. The bacon is rotated inside a cotton candy machine and roasted until it’s caramelized in the center.
“We’ve taken two of the fair’s most iconic foods and combined the two to create a savory and sweet dish,” Isaac Russo said.
Strawberry Pop Tart Beignets
State Fair of Texas
Strawberry Pop Tart Beignets — Justin Martinez
Creator Justin Martinez said the dish was inspired by the taste of New Orleans beignets and childhood nostalgia for strawberry Pop-Tarts and waffles on a skewer. The Strawberry Pop-Tart Beignets are topped with housemade strawberry filling, vanilla icing, fresh whipped cream and garnished with sprinkles.
“We have to do something unique at the State Fair of Texas,” Martinez said.
Texas Sugar Rush Pickles
State Fair of Texas
Texas Sugar Rush Pickles — Heather Perkins
The cotton candy flavored pickle slices are coated with three cereals — Lucky Charms, Fruit Loops and Captain Crunch — and are layered with cotton candy, cotton candy sugar crystals and powdered sugar, drizzled with strawberry sundae syrup and served with vanilla ice cream.
“We were thinking about kids,” creator Heather Perkins said, “and we know they love cereal.”
Tropical Two-Step Punch
State Fair of Texas
Tropical Two-Step Punch — Binh Trang
This punch drink is made by steeping fruits like pineapple, passion fruit, and mango overnight to create a concentrate. The drink is available in both alcoholic and non-alcoholic options and is served in a chamoy and tajine-rimmed cup.
“We’ve been doing this for 24 years and we’ve never come this far,” said Audrey Duong, one of the drink’s co-creators. “We’re very excited about (Binh Trang).”
