Indulging in the Delectable Delights of the Texas State Fair

As the Texas State Fair season approaches, foodies and fair enthusiasts alike eagerly anticipate the arrival of the state's most iconic culinary creations. This year, Dallas's own James Beard-nominated chef, Anastacia Quiñones-Pittman of Jose, has taken on the role of champion, guiding us through the highs, lows, and fried food hangovers of the fair's hottest staples.

Savoring the Unexpected Flavors of the Texas State Fair

Hot Chick in a Pancake Poppers: A Tantalizing Fusion

The dynamic duo of Palmer and Amanda Fortune, owners of Palmer's Hot Chicken in Lakewood, have taken their expertise in Nashville hot chicken and pimento cheese and elevated it to new heights. By deep-frying this irresistible combination, they have created a dish that not only intrigued Quiñones-Pittman but also earned her seal of approval as her personal favorite among the finalists. The tangy pimento cheese filling, encased in a crispy fried shell, proved to be a delightful surprise that left Quiñones-Pittman craving more even after the initial tasting.

Rousso's Cotton Candy Bacon on a Stick: A Sweet and Savory Sensation

The mastermind behind this innovative creation, Isaac Rousso, has managed to capture the essence of the iconic Fletcher's corny dogs and elevate it to a new level. By coating the most delectable bacon in a fluffy layer of cotton candy, Rousso has crafted a dish that not only catches the eye but also tantalizes the taste buds. Quiñones-Pittman was so enamored by the quality of the bacon that she spent considerable time trying to convince Rousso to reveal the source, hoping to incorporate it into her own restaurant's menu. This Best Taste — Sweet winner has already generated a buzz, and Quiñones-Pittman's enthusiastic endorsement only adds to the anticipation.

Texas Sugar Rush Pickles: A Flavor Explosion

When Quiñones-Pittman encountered the Candy Pickle Factory booth, she immediately recognized the owner, Heather Perkins, from her viral TikTok videos showcasing her out-of-the-box pickle creations. Intrigued by the Texas Sugar Rush Pickles, Quiñones-Pittman was initially skeptical of the unusual combination of ingredients, but her doubts were quickly dispelled upon tasting the dish. The interplay of textures and flavors, inspired by the likes of Candy Crush and Wreck-It Ralph, earned the creation the Most Creative award and Quiñones-Pittman's seal of approval.

Dominican Fritura Dog: A Savory Fusion

The brainchild of Justin Martinez and Michael Tavarez, the Dominican Fritura Dog is a unique take on the classic corn dog, combining the familiar with the unexpected. Stuffed with fritura cheese and Dominican salami, and coated in a secret sauce, this dish was the first savory bite that Quiñones-Pittman experienced at the fair, and she understood why it had been awarded the Best Taste — Savory title. Despite the chefs' refusal to divulge the secret sauce's ingredients, Quiñones-Pittman was captivated by the harmonious blend of flavors.

Tropical Two-Step Punch: A Refreshing Twist

Inspired by the desire to enjoy a refreshing alcoholic beverage at the fair, Binh Tran's Tropical Two-Step Punch combines the vibrant flavors of citrus and mango juices with the option to add a spirit of your choice. Quiñones-Pittman recommended the rum-based version, but she also expressed a desire to try the concoction with mezcal, showcasing her openness to exploring new flavor combinations.

Texas Fried Burnt End Bombs: A Taste of Texas

The Bert family, who have been fair concessionaires for over a century, have created a dish that captures the essence of Texas. The Texas Fried Burnt End Bombs, a fusion of barbecue, beef, and potatoes, appealed to Quiñones-Pittman's Texan sensibilities. While she found the aroma irresistible, the dish itself received a solid B rating from the chef, who suggested that a generous dousing of barbecue sauce would elevate the experience.

Hippie Chips: A Sleeper Hit

Rose and Tom Deschenes have been perfecting their Hippie Chips recipe for nearly a decade, and their efforts have paid off. Quiñones-Pittman initially dismissed the dish as a simple combination of wavy chips and baked potato toppings, but she quickly discovered the hidden gem. The hand-made ranch dressing that tops the chips proved to be the secret ingredient that transformed this unassuming dish into a mindlessly addictive treat, earning it a B+ rating from the discerning chef.

Strawberry Pop-Tarts Beignetffle: A Portable Delight

Inspired by the iconic New Orleans beignets and the Belgium waffles commonly found at the fair, Justin Martinez and Michael Tavarez have created the Strawberry Pop-Tarts Beignetffle. Quiñones-Pittman was impressed by the ingenious design that allows for easy portability, eliminating the need to share a messy, sticky dish. She declared that this creation would replace funnel cakes and waffles for her family, praising its convenience and delicious flavor.

The Drowning Taquitos: A Flavor-Packed Indulgence

Tony and Terry Bednar's The Drowning Taquitos offer a simple yet satisfying twist on the classic taquito. By submerging the taquitos in a flavorful pool of guacamole, sour cream, and salsa, the Bednars have elevated the dish to new heights. Quiñones-Pittman was particularly enamored with the avocado salsa, declaring it the standout component of the dish. Despite the Bednars' concern that the spice level might be too high for some, Quiñones-Pittman assured that it was just right.

Nevins Nutty Bar-laska: A Decadent Dessert

The Nevins family, who have been fair stand concessioners for 75 years, have created a sweet treat that caught Quiñones-Pittman's attention. The Nevins Nutty Bar-laska, a brainchild of the youngest Nevins, Josie Mayes, combines layers of indulgent ingredients, including freeze-dried strawberry chips, that Quiñones-Pittman found intriguing. While the sheer amount of components made it challenging to consume the entire dessert, the chef acknowledged the clever way the flavors and textures were balanced.