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Take a Mouth-Watering Look at the Big Tex Choice Awards Finalists

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The top ten finalists for the Big Tex Choice Awards have been announced! The State Fair of Texas, famed for its fried foods, inspires concessionaires to give it their best shot. They work year round to create the best (or weirdest) recipe. That’s what it takes to win a coveted Big Tex Choice Award.

August 25, State Fair judges will name three winners: “Best Taste – Sweet,” “Best Taste – Savory,” and “Most Creative.” Early in July, 49 entries (representing 30 concessionaires) were announced. Then 33 were named semi-finalists. Entries were evaluated using Fair-food elements. Uniqueness, creativity, presentation, and taste were the criteria used by judges.

Savory Category: Five Finalists

Take a Mouth-Watering Look at the Big Tex Choice Awards Finalists

Photo: State Fair of Texas

Calypso Island Shrimp Bowl by Stephen Alade-Tasty. Colorful tropical cabbage stir fry with fresh carrots, kale, scallions, ginger, and sweet red bell peppers, served on a yellow tropical rice topped with herbaceous grilled Caribbean (marinated) shrimp and a sweet and spicy tropical glaze. Looks like the tropics plus has great flavor.

Fernie’s Fried Burnt End Burrito by Winter Family Concessions. Large flour tortilla filled with jalapeno popper spread (cream cheese, bacon, Mexican blend cheese, mildly spicy diced jalapenos—plus pepper jack and BBQ burnt ends. Folded burrito style, quick fried with side of panko crusted onion rings, BBQ sauce & cherry popper.

Ruth’s Stuffed Fried Mexi-Cone by Ruth Hauntz. Slow-cooked barbacoa served in ice cream cone-shaped tortilla shell with black beans and cilantro lime rice. Topped with pico de gallo, queso fresco, and homemade salsa verde.

Take a Mouth-Watering Look at the Big Tex Choice Awards Finalists
Photo: State Fair of Texas

Southern Fried Chicken Fettuccine Alfredo Ball by Greg Parish. Golden-fried ball, filled with fettuccine alfredo, Southern fried chicken bites, and fresh mozzarella cheese. Garnished with Alfredo sauce, parmesan cheese, parsley, basil, cracked black pepper. Served with asparagus spears and toasted garlic parmesan baguette.

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