I’ll be honest — no matter how much I plan before a food festival, I never make it to the very end with a bite of everything under my belt. This year’s third annual “Rattle Battle,” hosted by Fort Worth’s own celebrity chef Tim Love, was no exception. I walked through the gates just after noon, the sun already working overtime and the lines moving like a slow river. I promised myself I’d try every dish, but between the crowds and my eagerness to stake out each stand, I fell short. By 1:45 p.m., I was full to the brim of rattlesnake. 

For the uninitiated, here’s the setup: Tim Love dreamed up a competition where local chefs use rattlesnake as the star ingredient. The idea was to honor “Rattler Days,” the Ariat Texas Rattlers’ annual homestand celebration — a weekend that mixes pro bull riding with parades, live music, and cowboy culture in the Fort Worth Stockyards. Fifteen chefs entered this year, all with their sights set on a three-foot golden rattlesnake trophy, $2,500 in cash, and bragging rights backed by TX Whiskey and the Ariat Texas Rattlers. 

My first bite came from Preston Paine of Emilia’s — a rattlesnake and white bean chili topped with pickled green tomato chow chow. It was flavorful, light enough to get my palate going, though the rattlesnake itself played a background role. I gave it an 8 out of 10. 

The buzz around another tent pulled me toward chef Juan Rodriguez’s rattlesnake birria mollete. The presentation was fun — a homemade tortilla stamped with a rattlesnake logo and a side bowl of birria so you could portion your own, served with a wedge of lime. Clever, but the sweetness in the aftertaste knocked it down to a 7. 

Next, Don Artemio’s chef Marcial Riojas served up a ceviche del desierto de carne seca de víbora. It was bright, vibrant, with a powerful cilantro finish that lingered in the best way. And even though ceviche tastes like ceviche, I still gave it a solid 9 out of 10. 

By the time I got to Antonio Vota’s rattlesnake chili Frito pie, I was already slowing down. The dish was hearty and hit all the right comfort food notes — but honestly, it could’ve been made with almost any protein. The rattlesnake disappeared into the mix, thus placing it at a strong 7 out of 10.  

Then came one of the showstoppers: rattlesnake trompo al pastor from chef Alessandro Salvatore. Imagine a towering rotisserie stack, like the ones you’d see in a Mediterranean joint, but layered with rattlesnake and pork. Thin slices shaved right off the trompo — smoky, juicy, and distinct enough to let the rattlesnake shine. This was served buffet-style, with volunteers offering various spices and sauces to enhance the flavor. I went for everything but the red onions. Another 9 out of 10. 

Still, no dish floored me quite like Chef Zach Lewis’ Snake Cake. Paired with dill aioli, sun-dried tomato relish, and a watermelon agua fresca, it hit all the right notes. The rattlesnake flavor stood tall without being buried, and the textures worked together beautifully. I gave it my only 10 of the day. I wanted seconds — but so did everyone else. The dish sold out before I could make my second jump in line.  

In the end, it was Kemel Rodriguez of Paloma Suerte who walked away with the win. His crispy yucca empanada, filled with braised rattlesnake and smoked habanero salsa, earned him the swag, the cash, and that towering golden trophy. Although truth be told, I didn’t try this one, given I was about to roll down Mule Alley if I ate any more food.  

As I exited and walked up East Exchange Ave., I thought about how far this event has come in just three years. “Rattle Battle” has carved out its spot in Fort Worth’s food calendar — bold, inventive, and unapologetically Texan. Sure, I didn’t taste every single dish. But between the bull riding at Dickies Arena and the creativity of these chefs, the spirit of Rattler Days is alive and well — and worth every bite. 

September 29, 2025

3:11 PM