{"id":124024,"date":"2025-08-06T16:22:19","date_gmt":"2025-08-06T16:22:19","guid":{"rendered":"https:\/\/www.europesays.com\/us\/124024\/"},"modified":"2025-08-06T16:22:19","modified_gmt":"2025-08-06T16:22:19","slug":"state-fair-of-texas-unveils-15-food-and-drink-finalists-not-10-in-surprising-twist","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/124024\/","title":{"rendered":"State Fair of Texas unveils 15 food and drink finalists \u2014 not 10 \u2014 in surprising twist"},"content":{"rendered":"

State Fair of Texas representatives hope Dallasites are thirsty for a change in 2025<\/a> at the Big Tex Choice Awards<\/a>, the festival\u2019s yearly food-and-drink competition.<\/p>\n

During an announcement at Dallas\u2019 Fair Park on Aug, 6, 2025, organizers named 15 finalists, which is five more than the expected 10. All are a surprising rollercoaster ride of fried and not-fried delights, and they\u2019re likely to become the most anticipated concessions at the State Fair in 2025.<\/p>\n

The five drinks will be eligible to win in a new category of the Big Tex Choice Awards called \u201cbest taste – sipper.\u201d <\/p>\n

The remaining 10 finalists, made up of five savory items and five desserts, are up for \u201cbest taste – sweet\u201d or \u201cbest taste – savory.\u201d <\/p>\n

Restaurant News<\/p>\n

Get the scoop on the latest openings, closings, and where and what to eat and drink.<\/p>\n

All 15 finalists are eligible for \u201cmost creative,\u201d the fourth and final category for the 2025 Big Tex Choice Awards. The winners will be announced after a live tasting on Aug. 21, 2025.<\/p>\n

The 15 finalists were culled from a larger list of 30 semifinalists<\/a>.<\/p>\n

Why drinks were added to State Fair contest in 2025<\/p>\n

Adding drinks could seem like a surprising change for the 20-year-old culinary contest that has made belt-busting foods<\/a> like Fried Thanksgiving, Fried Butter, Fried Bubblegum and Fried Beer famous. But Karissa Condoianis, senior vice president of public relations and spokesperson for the State Fair, said adding a designation for drinks made sense.<\/p>\n

\"Justin<\/p>\n

Justin Martinez’s Fried Thanksgiving Dinner was the “most creative” winner in 2013 at the State Fair of Texas’ Big Tex Choice Awards. What’s in it? Stuffing, turkey, creamed corn, cranberry sauce, gravy and more.<\/p>\n

Michael Ainsworth \/ Staff Photographer<\/p>\n

These items \u201crepresent the wildest, most delicious drinks at the State Fair,\u201d she said.<\/p>\n

\u201cDrinks can be just as creative as food.\u201d<\/p>\n

Even before a drinks category was added, State Fair concessionaires entered beverages \u2014 both alcoholic and not \u2014 into the Big Tex Choice Awards for nearly all of its 20-year lifespan. Puzzling science projects like Fried Coke and Deep Fried Latte, winners in 2006 and 2007 respectively, added liquid courage early on in the competition that started in 2005.<\/p>\n

When Funnel Cake Ale won \u201cmost creative\u201d in 2014, followed by a Smoky Bacon Margarita for the same award in 2015, it was clear drinks should get their due.<\/p>\n

\"The<\/p>\n

The finishing touch to Nevins Dirty Red Bull Tex-arita, a 2025 finalist? Pop Rocks.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

How does the contest work?<\/p>\n

The 15 finalists are likely to attract thousands of consumers willing to pay big bucks to try the 2025 fair favorites.<\/p>\n

\"State<\/p>\n

State Fair of Texas concessionaire Abel Gonzales drizzles honey over Fried Butter, the ‘most creative’ winner at the Big Tex Choice Awards in 2009. It remains one of his bestsellers today.<\/p>\n

El\u00edas Valverde II \/ Staff Photographer<\/p>\n

\u201cIt changed my life, completely,\u201d said concessionaire Abel Gonzales, whose Fried Peanut Butter, Jelly and Banana Sandwich won \u201cbest taste\u201d in 2005, the Big Tex Choice Awards\u2019 inaugural year. <\/p>\n

Gonzales was a winner or finalist for nine consecutive years and has earned the nickname Fried Jesus. His food has been spoofed on The Tonight Show with Jay Leno and Ellen. He\u2019s been on The View, The Today Show, Good Morning America and others.<\/p>\n

His story is but one of many, of how deep fried food, deep in the heart of Texas, has become an identity. <\/p>\n

Some of the winningest concessionaires returned as finalists in 2025: Isaac Rousso, of 2024\u2019s Cotton Candy Bacon on a Stick<\/a> and Justin Martinez, of 2024\u2019s Dominican Fritura Dog<\/a> among them. <\/p>\n

Other recent winners also made the list, like Michelle Le, who made 2023\u2019s Deep Fried Pho<\/a>, and Stephen El Gidi, the Olympian who created 2023\u2019s Biscoff Cheesecake<\/a>. <\/p>\n

The Big Tex Choice Awards is, in a word, big, for the concessionaires who enter every year.<\/p>\n

\u201cThere\u2019s the fair before the contest,\u201d Gonzales said, \u201cand then there\u2019s the fair after.\u201d<\/p>\n

\u201cThe contest changed everything.\u201d<\/p>\n

Let\u2019s meet the 2025 Big Tex Choice Awards finalists. <\/p>\n

5 State Fair finalists \u2014 drinks<\/p>\n

Coconut Quadruple:<\/b> State Fair veteran Binh Tran, known for his cored-out pineapple drinks since 2001, is adding a coconut sweet treat to the menu. Coconut Quadruple offers the beach fruit four ways: It\u2019s a hollowed-out young coconut filled with pi\u00f1a colada slushie, topped with coconut ice cream and dusted with coconut flakes. The cocktail umbrella on the side is a fitting finish, and customers can choose to add alcohol, or not.<\/p>\n

\"Binh<\/p>\n

Binh Tran and My Vo are finalists in a new State Fair category, “best taste – sipper” in the 2025 Big Tex Choice Awards. <\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

\"Brad<\/p>\n

Brad Weiss’ Cookie Chaos Milkshake may look tame, but there’s a lot in that cup. <\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Cookie Chaos Milkshake: <\/b>What a name! Concessionaire Brad Weiss, whose dad Allan Weiss sold food at the fair since 1971 and ran the Old Mill Inn, created a drink in the new State Fair category. His cookie butter milkshake takes inspiration from a drink he enjoyed on a trip to Nashville a decade ago. \u201cIt changed my life,\u201d he said. (Being a 2025 Big Tex Choice Awards finalist might, too.) <\/p>\n

Beyond cookie butter, the drink is mixed with crumbs from snickerdoodles, Golden Oreos and classic Oreos, then topped with whipped cream and more cookie butter.<\/p>\n

\"Hot<\/p>\n

Hot Honeycomb Lemonade Shake Up is one of five drinks in the 2025 Big Choice Awards finalists.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Hot Honeycomb Lemonade Shake Up: <\/b>Concessionaire Tom Grace\u2019s spicy, sweet drink is made from the fresh-squeezed lemonade his family has sold at the fair for 35 years. It comes with watermelon chamoy and Tajin on the rim, sliced jalape\u00f1os swimming throughout, and jalape\u00f1o juice and honey mixed into the lemonade. An option of wine-based vodka can make this citrus sipper 21-and-up.<\/p>\n

Nevins Dirty Red Bull Tex-arita: <\/b>\u201cPop Rocks remind me of fireworks,\u201d said Josey Nevins Mayes, the youngest winning concessionaire at the State Fair in 2022<\/a>, with her Fried Charcuterie Board. Pop Rocks inspired Mayes\u2019 red, white and blue cocktail in 2025. It\u2019s made with Red Bull watermelon slushie, Red Bull blueberry slushie and Fernie\u2019s Funnel Cake Cream<\/a>, the wine-based spirit created by a longtime State Fair family. Pop Rocks come on top and on the bottom \u2014 and they slurp right up the straw for a cold, surprising sip.<\/p>\n

Related:Funnel cake booze: How State Fair family concocted Fernie\u2019s Funnel Cake Cream<\/a>\"Concessionaire<\/p>\n

Concessionaire Justin Martinez’s family started selling at the fair in the 1970s, before he was born. <\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Poppin\u2019 Boba Rita: <\/b>The creator of Fried Thanksgiving Dinner, Justin Martinez, knows the formula for a State Fair finalist: \u201cIt looks great, it tastes great and it has a great name.\u201d He thinks he\u2019s got the trifecta with Poppin\u2019 Boba Rita, a margarita available with the choice of strawberry or mango flavors. The drink is made with real lime juice and topped with boba pearls. Customers can get their alcoholic bev \u201cdirty\u201d if they choose, adding coconut syrup and cold foam.<\/p>\n

5 State Fair finalists \u2014 savory food\"Brisket<\/p>\n

Brisket & Brew Stuffed Pretzels by Glen and Sherri Kusak are big enough to eat as a meal.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Brisket and Brew Stuffed Pretzels: <\/b>The State Fair family behind the iconic Hans Mueller tent is back in 2025, with barbecue. <\/p>\n

This year, their finalist entry is a pretzel slider injected with beer cheese and topped with brisket. Glen and Sherri Kusak are known for Chicken Fried Bacon, a 2008 Big Tex Choice Awards winner still on the menu today.<\/p>\n

Crab & Mozzarella Arancini:<\/b> \u201cIn Sicily, or even growing up in New York, you find arancini everywhere,\u201d said concessionaire Stefan Nedwetzky. But at the State Fair of Texas? That\u2019s tougher. His blue crab and mozzarella rice balls, coated in breadcrumbs and fried, come with a side of housemade marinara. Fun fact: The bread crumbs are made from bread baked at Netswetzky\u2019s Plano restaurant, Texapolitan Pizza.<\/p>\n

\"Crab<\/p>\n

Crab & Mozzarella Arancini, a savory finalist in the State Fair of Texas’ Big Tex Choice Awards, are light and shareable.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

\"The<\/p>\n

The Deep Fried Deli Tacos by Brent and Juan Reaves use the smoked pastrami that wowed us in the 2024 State Fair of Texas.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Deep Fried Deli Tacos:<\/b> Smokey John\u2019s BBQ owners, brothers Brent and Juan Reaves, are serving up a \u201cJewish-Mexican fusion\u201d dish in 2025. Each fried taco is filled with the restaurant\u2019s signature smoked pastrami<\/a>, mashed potatoes, chives and \u201ca lotta cheese,\u201d they say. Jalape\u00f1o salsa on the side plays well with the smoky flavor, for those who dare to dip.<\/p>\n

Related:This excellent barbecue sandwich will be available temporarily at Dallas restaurant<\/a>\"The<\/p>\n

The Vietnamese Crunch Dog was inspired by b\u00fan th\u1ecbt n\u01b0\u1edbn, a marinated pork dish. <\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Vietnamese Crunch Dog: <\/b>Deep Fried Pho winner Michelle Le is bringing her Vietnamese flavors back to the State Fair with a marinated pork skewer, dipped in panko and b\u00e1nh m\u00ec crumbs and fried. <\/p>\n

\u201cWe cook this pork all the time,\u201d she said, \u201cso we decided to fry it for the fair.\u201d <\/p>\n

She laughs: \u201cWe think about frying year round.\u201d <\/p>\n

This Vietnamese play on a corny dog is simple in construction but complex in flavor. And, it has that State Fair finish: It\u2019s on a stick.<\/p>\n

\"We're<\/p>\n

We’re keeping an eye on Kendall Williams’ Wagyu Bacon Cheeseburger Deviled Egg Sliders. They’re good.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Wagyu Bacon Cheeseburger Deviled Egg Sliders:<\/b> Kendall Williams is a first-time finalist, second-year concessionaire. A year-round caterer and restaurateur, Williams\u2019 State Fair stand sells a variety of deviled eggs. She took inspiration from that dish and made a bacon cheeseburger with fried deviled eggs as buns for her Big Tex Choice Awards entry. The mustardy deviled egg filling and secret-recipe burger sauce give this fried dish a balanced bite.<\/p>\n

5 State Fair finalists \u2014 desserts<\/p>\n

Candy Lemon Sour Face: <\/b><\/p>\n

Take a bite out of a candy-dipped lemon! With a little bit of sweet and a little bit of sour, let your taste buds explore the explosion of a sour, sweet tart-taste of a delicious candy-coated lemon. Indulge in Candy Lemon Burst and let us take you on a rollercoaster of sweet and sour flavors!<\/p>\n

Chill & Thrill Delight: <\/b><\/p>\n

Chill & Thrill Delight is a vibrant, refreshing twist on Colombia\u2019s famous Salpicon de Frutas that is perfect for a warm day at the State Fair. A Texas-sized cup is packed with juicy, diced mango, pineapple, watermelon, grapes, cantaloupe, and strawberries, all soaked in fresh watermelon juice with a splash of lime. It\u2019s topped with a handcrafted shaved mango sorbet that slowly melts into the mix for a sweet, tangy fusion. Whether you\u2019re cooling off or chasing bold flavors, this fruity treat is sure to thrill!<\/p>\n

Dubai Chocolate Cheesecake:<\/b><\/p>\n

Dive into a decadent cup layered with pure indulgence. At the base, rich Belgian chocolate melts into a luscious pistachio spread, perfectly blended with the delicate crunch of sweet, golden kataifi and a hint of creamy tahini. Nestled above are chunks of velvety New York-style cheesecake, adding a smooth and tangy contrast. To finish, each cup is crowned with a generous drizzle of silky chocolate, a swirl of pistachio cream, and a final sprinkle of crushed pistachios for an irresistible crunch. Every spoonful of Dubai Chocolate Cheesecake is a masterpiece of texture and flavor\u2014nutty, creamy, and decadently chocolatey.<\/p>\n

Rousso\u2019s Dubai Chocolate Funnel Cake Fries:<\/b><\/p>\n

Dubai Chocolate Funnel Cake Fries bring bold, indulgent flavor to every bite! Crispy, golden funnel cake strips are drizzled with warm Belgian chocolate, then topped with pistachio cream and delicate pieces of knafeh pastry. This rich, nutty, and crispy treat takes funnel cake to a whole new level of indulgence\u2014sweet, airy, and wildly satisfying.<\/p>\n

Tex\u2019s Toast \u00e1 la Mode:<\/b><\/p>\n

Tex\u2019s Toast \u00e1 la Mode is comfort food at its finest! A warm, golden-baked French toast bake topped with a generous scoop of Blue Bell\u00ae Homemade Vanilla Ice Cream slowly melting into every cozy bite. Drizzled with rich caramel and real maple syrup, then sprinkled with a fun cinnamon cereal crunch for that extra pop. It\u2019s like a sweet, Southern hug on a plate that\u2019ll have you coming back for more.<\/p>\n

What\u2019s next<\/p>\n

Visit dallasnews.com\/statefair<\/a> on Aug. 21, 2025 for news on which of the 15 finalists become winners of the 2025 Big Tex Choice Awards. The Dallas Morning News will rank them on opening day, Sept. 26, 2025.<\/p>\n

Pricing for each dish was not yet available. Fairgoers will be required to pay with coupons, which don\u2019t expire from year to year<\/a>.<\/p>\n

The State Fair of Texas runs Sept. 26 to Oct. 19, 2025, at Fair Park in Dallas.<\/p>\n","protected":false},"excerpt":{"rendered":"State Fair of Texas representatives hope Dallasites are thirsty for a change in 2025 at the Big Tex…\n","protected":false},"author":3,"featured_media":124025,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,1596,9604,246,9733,988,9207,7348,358,76498,1164,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-124024","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-dallas","10":"tag-entrepreneurs","11":"tag-family","12":"tag-restaurant-news","13":"tag-restaurants","14":"tag-small-business","15":"tag-state-fair-of-texas","16":"tag-texas","17":"tag-texas-travel","18":"tag-travel","19":"tag-tx","20":"tag-united-states","21":"tag-united-states-of-america","22":"tag-unitedstates","23":"tag-unitedstatesofamerica","24":"tag-us","25":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114982745139380600","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/124024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=124024"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/124024\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/124025"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=124024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=124024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=124024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}