DALLAS-The 20th annual Big Tex Choice Awards, which honor innovative culinary creations that will be showcased at this year's fair, have been awarded to the recipients by the State Fair of Texas.
The judges awarded the top honors in three categories: Most Creative, Best Taste – Savory, and Best Taste – Sweet, following a comprehensive tasting session.
Justin Martinez was awarded the Best Taste – Savory for his Dominican Fritura Dog, which was characterized as "an explosion of flavor."
The dish is a fusion of fritura cheese and Dominican salami, which are deep-fried twice in a signature corn dog batter. After being split open, the entrée is garnished with garlic plantain chips, a top-secret Dominican sauce, and fresh cilantro. Martinez stated, "I wished to design something unique in memory of my late father, who began his career at the State Fair in 1977."
For Martines, this presents an opportunity to experiment with a new activity that he would not typically undertake.
Isaac and Joseph Rousso, a father-son duo, were awarded the Best Taste – Sweet award for their Rousso's Cotton Candy on a Stick.
A cotton candy-coated bacon slice is the centerpiece of the inventive confection. Isaac elaborated, "We aimed to incorporate an iconic item such as cotton candy into the composition." The father and son shared, "We were aware that we had created something extraordinary when we combined it with bacon."
Heather Perkins' Texas Sugar Rush Pickles secured the distinction of Most Creative.
This distinctive dish is composed of cotton-candy-flavored pickle segments that have been coated in cereal varieties such as Lucky Charms and Cap'n Crunch. The mixture is then layered with cotton candy and drizzled with strawberry sundae syrup. Through this dish Perkins recalled her childhood.
The State Fair of Texas, which commences on September 27 and concludes on October 20, will provide attendees with the opportunity to sample these award-winning dishes.
The Big Tex Choice Awards have become a recurring feature of the fair, showcasing the culinary expertise and creativity of Texas concessionaires.
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