The State Fair of Texas just dropped the semi-finalist list for the 2025 Big Tex Choice Awards, and it’s as deep-fried, sugar-dusted and over-the-top as you’d expect. Thirty new contenders are officially in the running to claim fair food glory when the gates open at Fair Park in Dallas from Sept. 26 to Oct. 19.
Now in its 21st year, the competition continues to celebrate culinary creativity and fearless frying. This year’s contest drew a record 76 entries from 50 concessionaires. After a blind tasting round, judges narrowed the field to 30 dishes destined to steal the spotlight.
Bigger, Bolder, Fried-er
This year’s menu reads like a mad scientist’s dream journal. There’s El cono loco, a garlic parmesan bread cone stuffed with tex-mex chicken spaghetti, and the Vietnamese crunch dog, a bánh mì-inspired take on the classic corn dog. Dessert lovers, take note: Dubai chocolate funnel cake fries come drizzled in Belgian chocolate and pistachio cream, while ube rice-cream crunch fuses Filipino flavors with puffed rice and ice cream. Just to mention a few.
Also in the mix:
- Pop-elotes: a mashup of carnival popcorn and Mexican street corn
- Wagyu bacon cheeseburger deviled egg sliders: The egg is the bun
- Texa-misu: Frozen tiramisu spiked with espresso
- Yabba dabba doo: A dirty Sprite decked out with candy ropes, Skittles and Fruity Pebbles
Because why not?
A Fair Food Free-for-All
All entries are judged blindly. No names, no branding, just pure taste, creativity and fairgoer appeal. According to the State Fair of Texas, this process ensures “no room for bias,” just pure flavor. Only returning vendors with at least one year of experience at the State Fair can participate, and by mid-August, the final cut will be announced. Winners will be crowned at the Big Tex Choice Awards ceremony before opening day.
Past favorites like fried beer, deep fried jambalaya, deep fried pho, fried charcuterie board, the smoky bacon margarita, Dominican fritura dog and cotton candy bacon on a stick prove that nothing’s off-limits — and everything’s better crispy.
Heart Behind the Hype
Behind each outrageous dish is a small business owner who’s spent months perfecting their creation. These vendors aren’t just chasing trophies; they’re keeping a beloved Texas tradition alive. What began as a quirky contest has evolved into a national spectacle, drawing attention from around the world.
So what’s next? Expect more drama, more crunch and more outrageous pairings when the finalists are revealed. In the meantime, prepare your tastebuds and your waistband.
For the full list of semi-finalists and updates, visit bigtex.com/btca.
Hungry for more? Check out our dining guide.
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