Since 2005, the Big Tex Choice Awards at the State Fair of Texas has transformed fairground concession stands into grounds for culinary innovation. What started as an arena for deep-fried novelties has matured into a premier gastronomic showcase where Texas pitmasters, third-generation pastry bakers, and daring concessionaires battle for flavor supremacy.
Whether you are a food enthusiast analyzing texture contrast and flavor pairing or a lifelong Fair fan chasing the ultimate decadent bite, the latest slate of finalists delivers an extraordinary cross-section of Texan heritage, international fusion, and over-the-top indulgence.
Savory Finalists: Smoked Meats, Crunchy Shells, and Bold Heat
This year’s savory contenders move far beyond basic deep frying, relying on sophisticated smoking techniques, house-made salsas, and creative architectural shells.
- Burger Chop Tater Tacos (by Tom Grace): A masterclass in structural crunch. A fresh beef patty is seared, chopped, and sautéed with onions and jalapeños, bound with melted mozzarella and American cheese. Instead of a traditional tortilla, the mixture rests inside a crispy cheddar-tater-tot taco shell, crowned with buffalo buttermilk ranch coleslaw, garlic parmesan buffalo sauce, and extra tots for good measure.
- Dickel’s Texas Two Step Tacos (by Dickel’s Smokehouse): A taco duo celebrating authentic Texas barbecue craft. The first bite pairs fire-roasted jalapeño packed with pineapple pork sausage and mozzarella inside a blue corn tortilla. The second taco wraps tender sliced brisket around a roasted jalapeño and melted mozzarella in a charred yellow corn tortilla, accented by pickled purple onions and house-made Lone Star Habanero Fuego sauce.
- Golden Crunch Melt (by Tony & Terry Bednar): For those who obsess over texture, this folded creation features a tortilla brushed in seasoned butter oil and grilled until shattering. Inside, juicy marinated chicken pastor meets caramelized onions, fire-roasted peppers, smoky chipotle mayonnaise, a three-cheese blend, and a generous layer of crispy potato strings.
- Flamin’ Crunch Pizza (by Tom Grace): Elevating late-night comfort food, this hand-tossed pie features a jalapeño cheddar queso base, melted cheeses, and a heavy garnish of Flamin’ Hot Cheetos®, buffalo buttermilk ranch, and jalapeño queso blanco.
- Nacho Wings (by Cody & Lauren Hays): A mashup of three game-day icons—nachos, chicken wings, and loaded fries. Crispy wings dusted in taco seasoning are drenched in creamy nacho cheese, cotija, pickled red onions, and jalapeños over a bed of golden fries.
Sweet Finalists: Global Pastry & Nostalgic Twists
On the sweet side, concessionaires combine fine pastry craft with Texas tradition, reimagining classic desserts into handheld fairground miracles.
| Dish | Creator(s) | Flavor Profile & Key Highlights |
| Holy Flan! Buñueloco | The Garza Family | Deep-fried flan wrapped in puff pastry, served in a warm buñuelo bowl with cinnamon Blue Bell® Ice Cream, arroz con leche, and caramel drizzle. |
| Fletcher’s Chocolate Corny Dog | Beck Fletcher | Smooth milk chocolate fudge hand-dipped in Fletcher’s iconic corny dog batter, fried golden, drizzled with vanilla icing, and served with raspberry compote. |
| Berry Me in Matcha | Stephen El Gidi | New York-style cheesecake dipped in Belgian white chocolate, rolled in crushed matcha cookies, and finished with strawberry jam and fresh berries. |
| Texas Pecan Praline Cheesecake Cone | Brad Weiss | A waffle cone dipped in white chocolate, Texas pecan praline, and Biscoff® crumble, filled with scoopable cookie butter cheesecake and sea salt. |
| Fernie’s Frozen Espresso-tini Bar | Christi Erpillo & Johnna McKee | Cold-brew espresso blended with Funnel Cake Cream Cocktail™, dipped in a crackable dark chocolate shell coating on a stick. |
The Sippers Category: Refreshing Fairground Mixology
The beverage division highlights complex craft concoctions designed to beat the Texas heat while delivering sophisticated flavor notes.
- Nevins Soft Serve Peach Bellini Float: Creamy peach bellini soft serve infused with sparkling wine, topped with grated frozen peaches and sparkling sugar.
- Sunset Soft Serve Rita: A vibrant blend of strawberry and mango margaritas paired with vanilla soft serve, dressed in a chamoy drizzle and a hot honey Tajín® rim.
- Corn Flake Shappé: A silky sip blending toasted corn flakes with dulce de leche, warm spices, and buttery Texas pecans, topped with whipped cream and strawberry crumble.
- Rousso’s Bacon Jam Caramel Apple Hard Cider: Craft hard cider infused with sweet caramel, cinnamon, and a savory twist of smoked bacon jam.
- Tropical Coco Fresca: Layered pineapple-watermelon agua fresca served with a chamoy lava Tajín® rim and topped with a melting scoop of coconut snow.
Why the Big Tex Choice Awards Matter to Food Culture
What makes the Big Tex Choice Awards a bucket-list destination for culinary travelers is its unique balance between high-concept flavor pairing and populist fun. Behind the fun names and fried exteriors lie complex culinary mechanics—managing oil smoke points, balancing acidity against heavy fats, and engineering crispiness that withstands the Texas humidity.
Whether you’re visiting Fair Park for the live music, agricultural exhibits, or classic Midway rides, navigating the Big Tex Choice Winners list remains the ultimate gastronomic adventure of the Texas autumn.
