As the State Fair of Texas approaches its opening day, Sept. 29, 2023, it’s time for hungry Dallasites to start dreaming of what to eat and drink.
We already know the 10 Big Tex Choice Awards finalists — the belles of the battered-and-fried ball. Add to that list 21 more new food items for 2023, and you’ve got some big decisions to make.
Let’s take it course by course, in a light-hearted game of “Would You Rather:”
- If starting with an appetizer, would you rather eat deep fried honey butter brisket swirls or a pickle coated in Fruity Pebbles?
- If a cheesy sandwich is more your thing, would you prefer a raspberry chipotle jalapeño popper grilled cheese or a fried Monte Qristo with brisket?
- Healthy(ish) eaters, do you go for fried sushi or a fried surf and turf empanada?
- If you believe liquids can be fried, would you start with the fried Vietnamese coffee or fried Fireball? Wait, how about a cotton candyrita (not fried)?
- For the pasta course, is it fried cacio e pepe or Taki ramen tostadas?
- And to finish, will you keep it down-home with deep-fried candy pecan bacon bread pudding or fried peaches with angel food cake?
The real answers are, you don’t have to play a game of either/or. You can get both pastas. Or neither. If you only want Southern-inspired dishes — cornbread sausage bombs, Creole etouffee beignets, fried oatmeal pie, Texas barbecue “shotgun shells” and the strawberry shortcake sopapillas fit the bill.
Or, let your nose guide you once you arrive at Dallas’ Fair Park between Sept. 29 and Oct. 22, 2023.
In addition to the 21 new foods, the State Fair also announced seven new food stands from established concessionaires and four from first-time concessionaires. Among those 11 never-seen-before booths, you can find sopapillas, Japanese sandos, pound cake, barbecue, Cajun food and more. Be sure to check out that list.
Below are more new concessions items you’ll find at the State Fair of Texas, with language from its marketing team.
21 new concessions items at the State Fair of Texas in 2023
Butchers Block
“Start off with three-cheese macaroni and cheese, then pile on the good stuff! Topped with 15-hour smoked brisket, crispy fried chicken, candied bacon bits, jalapeño peppers and a piece of sausage on the side. The macaroni is then drizzled with a brown sugar chipotle sauce that adds a bit of sweetness and a tad bit of spice!” Located at Mac Loaded on Nimitz
Churreos
“Mini churros deep fried to golden perfection and tossed in cinnamon and sugar, then we take it up a notch with a drizzle of chocolate syrup and cream cheese icing. Finally, to top it all off, crushed Oreos are added as the perfect finisher for these loaded churros.” Located at Mac Loaded on Nimitz
Cornbread Sausage Bombs
“Pecan-smoked Texas sausage slices are topped with a heaping portion of pimento cheese and a slice of jalapeño, then dipped in a fluffy cornbread batter. These savory treats are fried golden brown and served with jalapeño ranch dipping sauce.” Located at Crazy Ottos and Gulf Coast Grill — on Big Tex Circle and on First Avenue
Cotton Candyrita
“Starting with a cotton candy-pink sugar-rimmed cup with the perfect amount of ice, a cotton candy-infused margarita is then added and topped off with a dollop of fresh cotton candy.” Located at Stiffler’s Mom’s Cookie Factory and Newport’s on the Funway
Creole Etouffee Beignets
“This Creole classic begins with the holy trinity of Big Easy cuisine: onions, bell peppers and celery. This etouffee sauce is mixed with shrimp, smoked sausage and steamed rice. The savory Crescent City classic is then dipped into beignet batter and fried until golden brown and topped with powdered sugar! It is a beignet, after all. Served with extra etouffee sauce for dipping.” Located at Gulf Coast Grill on First Avenue
Deep Fried Birria Bomb
“This culinary fusion combines the traditional flavors of Mexican birria and South American papa rellena, resulting in a flavorful and innovative snack for any occasion. Birria bombs are stuffed with birria, Oaxaca cheese and home-style mashed potatoes. Then, they are rolled into a ball of perfection, dipped in a special batter, and deep fried until they reach a golden brown. Lastly, they are topped with fire-roasted poblano ranch dressing and fresh cilantro, which pairs perfectly with this family consommé recipe.” Located at Tony’s Taco Shop in the Tower Building and in the Centennial Building
Deep Fried Candy Pecan Bacon Bread Pudding
“This recipe begins with making the perfect bread pudding, a marriage of French bread and a perfect custard recipe. After it cools, it’s cut into bite-size morsels. As the bread pudding is placed in the fryer, it starts to caramelize the edges, turning golden brown with a rich and creamy center. The bread pudding is tossed in a perfect blend of cinnamon sugar and candy pecans, which find their home nestled next to crispy chopped bacon. It is topped with a New Orleans praline sauce that perfectly ties together these sweet and savory flavors. Lastly, a touch of salted caramel bourbon sauce is added that creates an explosion of flavor, which makes you wish the State Fair of Texas was year-round!” Located at Magnolia Beer Garden and The Cajun Cowboy on First Avenue — from the family who created Big Tex Choice Awards finalist Deep Fried Cheesy Crab Tater Bites
Deep Fried Honey Butter Brisket Swirls
“In the spirit of Little Debbie Pecan Spinwheeels and homemade cinnamon rolls, the Deep Fried Honey Butter Brisket Swirls are a delightful treat with a Texas twist. It’s a buttery, flakey dough layered with 16-hour, slow-smoked, chopped brisket, then rolled and cut into swirls of smokey goodness. Deep-fried and glazed with secret honey butter sauce, these crispy, sweet, fluffy swirls are sure to put a smile on your face.” Located at Smokey John’s Bar-B-Que and Home Cooking in Cotton Bowl Plaza — from the group who created Big Tex Choice Awards finalist Trail-Ade
Deep Fried Surf & Turf Empanada
“The unique and authentic flavor profile of the Deep Fried Surf & Turf Empanada combines succulent pulled lobster and crab meat, Palacio Chorizo, sweet corn, heavy cream, cilantro, paprika and a splash of lime juice wrapped in a traditional corn masa pastry. Deep fried to golden perfection, the empanada will be served with a side of garlic aioli infused with avocado oil.” Located at Dickel’s Smokehouse on First Avenue
Deep Fried Sushi Bombs
“Sushi rice is generously topped with imitation crab meat and perfectly seasoned salmon for a quick bake. The sushi bake is then rolled in Panko breadcrumbs and deep-fried until golden brown and served with a side of seaweed and Yum Yum dipping sauce.” Located at Gourmet Royale in the Tower Building food court and on Nimitz near the Livestock Birthing Barn
Deep Fried Texas Oatmeal Pie
“An oatmeal cream pie is dipped into sweet and fluffy Dr Pepper flavored pancake batter and fried until golden brown. That’s not all; it is then drizzled with Big Red soda reduction, covered with marshmallow sauce over top and dusted with powdered sugar.” Located at Big Al’s Grill in Big Tex Circle
Deep Fried Vietnamese Coffee
“Meticulously slow-brewed coffee-infused cake that will ignite your energy levels and your sweet tooth. The cake is then rolled into a ball, battered, and deep-fried Texas-style! To finish this off, it is dusted with powdered sugar and served with velvety condensed milk.” Located at Eat Crispies on the Midway — from the family who created award-winning Deep Fried Pho
Fried Fireball Shot
“The fluffy, airy, melt-in-your-mouth sweetness of angel food cake meets the red-hot and fiery cinnamon flavor of Fireball cinnamon malt liquor. After deep frying to a perfect golden brown, Fireball is poured over the top and into a shot glass.” Located at the Pizza & Nachos stand on Cotton Bowl Plaza
Fried Monte Qristo
“Layered with brisket, American cheese, and smoked turkey breast with Swiss, then golden fried and dusted with powdered sugar. Served in a recyclable paper tray with raspberry chipotle BBQ sauce for dipping.” Located at Ferris Wheelers on the Funway
Fried Texas BBQ Shotgun Shells
“Made with slow-smoked, shredded, Texas brisket, melted, gooey Velveeta and cream cheese, seasoned with Meat Church Texas Sugar Rub, then rolled in a pasta sheet, wrapped up in hickory smoked bacon, and rolled in jalapeño breadcrumbs.” Located at Bluebonnet Roadhouse BBQ & Grill on Nimitz
Monster Burrito
“A Texas-sized tortilla is filled with a savory combination of spicy, jalapeño cheese, jack cheese, spiced rice and black beans. This sharable new food is made to order with your choice of beef, chicken or veggies.” Located at Benavides in the Tower Building
Not’Cho Average Nachos
“To bring this dish to life, they take a wonton wrapper and fill it to the brim with a delicious cherry or apple filling, deep fry it to crispy perfection and sprinkle it with cinnamon sugar. Each serving is topped with whipped topping and a dusting of brownie crumbs, then garnished with slices of strawberries, fresh blueberries and diced peaches. One more step before you dig in, a drizzle of citrus glaze and chocolate sauce is added to bring this recipe to life. A cajeta-filled churro stick is added to ensure all the heavenly flavor can be soaked up and enjoyed.” Located at Ranchero Deep Fried Love on Lone Star Boulevard
Raspberry Chipotle Jalapeño Popper Grilled Cheese
“Fresh jalapeños filled with cream cheese & raspberry chipotle jam are wrapped in bacon and roasted until crispy. Then, they’re sandwiched between slices of white bread and cheddar cheese and finally griddled until golden brown — just like mom did.” Located at Velasquez on the Funway
Rest in Heavenly Peach
“Two slices of fluffy angel food cake are grilled in rich butter oil until perfectly charred. The grilled slices of heaven then sit on a cloud of light and sweet whipped cream topping. The final and most heavenly touch? A cold dollop of delicious peach pie filling on top to compliment the warm grilled cake.” Located at Nevins near the Gateway Pavilion
Taki Ramen Tostada
“A ramen noodle cake is flash-fried, smothered with made-from-scratch savory seasoned taco meat, and topped with crispy Asian sesame seed slaw and a drizzle of garlic lime aioli. Finally, Mexican queso blanco and crumbled Takis are sprinkled on top to complete this Mexican-Asian fusion dish.” Located at Trio on the Green on Coliseum Drive
The Fruity Pebble Pickle
“A delicious, whole dill pickle wrapped in every kid’s favorite fun snack. A Fruit Roll-Up and Fruit by the Foot, drizzled in sugar syrup and coated in one of the most popular cereals in the world, Fruity Pebbles. This is then drizzled again with strawberry snow cone syrup.” Located at Candy Pickle Factory in the Tower Building
Plus 10 Big Tex Choice Awards finalists
Deep Fried Cheesy Crab Tater Bites
“This delicious dish starts with a blend of minced crab meat, shredded potato, cheese and spices that are formed into tater bites. As they go in the fryer, they become golden brown, and you can smell the seasonings coming together with the crab meat. A cheesy Cajun sauce is simultaneously made, which starts off with the holy trinity: onions, bell peppers and celery. As it all comes together, crawfish are added to enhance the flavor experience. These delicious golden tater bites are ladled with rich, silky, cheesy crawfish sauce on top, making sure each bite is topped with Cajun gold.” Made by concessionaire Isaac Rousso and available at Magnolia Beer Garden, the Cajun Cowboy on First Avenue and Holy Biscuit inside the Tower Building
Deep Fried Pho
“With every bite, you get a harmonious and succulent mouthful of noodles, slices of beef, fresh herbs, bean sprouts and a taste of aromatic pho broth that has been slowly simmered for hours. To tie this experience together, it is served with a side of pho broth for dipping, lime, jalapeños, cilantro, hoisin sauce and sriracha for a spicy, fiery kick!” Made by concessionaire Michelle Le and available at Eat Crispies on the Midway
Loaded Fries Pizza
“Daily, fresh-made pizza dough is classically hand-tossed and stretched onto a giant 16″ pizza screen. After ladling on a healthy amount of house-made buttermilk ranch dressing, the pie is covered with a layer of freshly shredded mozzarella. Then a pile of yummy, crunchy, salted French fries is added, and in comes a smothering blanket of cheddar cheese.” Made by concessionaire Tom Grace and available at the Tower Building, the food stands by the Texas Star Ferris wheel and on the Kidway (located on the Midway)
OX’cellent Soul Roll
“Savory beef oxtails are slowly simmered for hours until rendered tender, juicy and full of flavor. Then, tasty chunks of potatoes are added to savory smoked gouda and mozzarella paired with rich butter, celery, bell peppers and sweet onions. The hearty beef mixture is rolled into a light and flaky, crispy spring roll, and then deep fried. Served with our piping hot, crispy and tender southern hush puppies and garlic chili sauce.” Made by concessionaires Kerston and Shawn Thorns and available at Pearlie’s Southern Kitchen in the Nimitz Terrace
Turkey Ribs!
“Take the best part of turkey you never knew you loved, gently fry it and serve it with stuffing seasoned fries, homemade giblet gravy and a secret salsa recipe. You can also order it Texas Style with BBQ sauce fries, jalapeños and pickles!” Made by concessionaire Abel Gonzales and available at Vandalay on both Nimitz Avenue and Cotton Bowl Plaza
Biscoff Delight
“Immerse yourself in the realm of a classic New York-style cheesecake coated with Belgian chocolate. Each bite reveals the symphony of an outer layer adorned with crushed Biscoff cookies, offering a delightful crunch. To elevate this edible artwork, a drizzle of Lotus Biscoff spread cascades gracefully, imparting a caramelized touch. Finally, a crowning glory is bestowed upon this culinary marvel with a perfectly placed Biscoff cookie that entices you to embrace pure indulgence.” Made by concessionaire Stephen El Gidi and available at Drizzle Cheesecake On A Stick in the Tower Building
Bourbon Banana Caramel Sopapillas
“Hot and delicious traditional sopapillas topped with vanilla-caramel-infused bananas, sweet bourbon syrup, crushed candied pecans, sweetened mascarpone cheese, crumbled Nilla Wafers, and dusted with powdered sugar.” Made by concessionaires Cody and Lauren Hays and available at the Texas Sopapilla stand in Cotton Bowl Plaza and at Texas Holy Fried Ribs/Fusion BBQ in the Tower Building
Fernie’s Fried Cherry Pie in the Sky
“A pie tart mold is lined with flaky, buttery pastry dough, then layered with tender, crumbly shortbread cookies, juicy and tart sweet cherries, a layer of blended shortbread cookies and finally topped with more light, airy pastry, and hand-crimped forming the cutest pie. After a quick dip in the fryer, the luscious dessert is topped with a butter almond shortbread crumble! Presented with the iconic pairing of Blue Bell vanilla ice cream drizzled with cherry preserves, clouds of whipped cream and garnished with sugared dark sweet cherries!” Made by concessionaires Christi Erpillo and Johnna McKee and available at Fernie’s Funnel Cake Factory in Big Tex Circle and at The Dock inside the Embarcadaro Building
Sweet Encanto
“A round waffle is lightly sweetened with caramel dulce de leche that is swirled perfectly on a wafer. A specialty cream with slices of strawberry, kiwi, peach, and shredded coconut is added. Then this is topped with raspberry jam and drizzled with sweetened condensed milk.” Made by concessionaires Tony and Terry Bednar and available at Tony’s Taco Shop, located at the Centennial and Tower buildings
Trail-Ade
“This delightful blend of summer fruits, crisp cucumbers and fresh mint blended with homemade lemonade is the ideal elixir to cure what’s ailing you. Trail-Ade is a fruity, refreshing, nonalcoholic cocktail served in a souvenir cowboy boot cup to be enjoyed anywhere: after a trail ride, in a saloon, and especially while strolling through the State Fair of Texas fairgrounds.” Made by concessionaire Ruth Hauntz and available at Ms. Ruth’s on Nimitz Avenue and at Ruth’s Tamale House in Cotton Bowl Plaza
