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    State Fair News

    Fried taco cone wins 2019 State Fair of Texas Big Tex Choice Awards

    Teresa Gubbins
    Aug 25, 2019 | 3:26 pm

    Tacos won the day at the 2019 Annual Big Tex Choice Awards, aka the State Fair of Texas "fried food awards," crowned at a competition in the Tower Building at Fair Park on August 25.

    Before an enthusiastic crowd of attendees who'd paid $125 each to be there, winners were crowned in three categories: Best Taste – Sweet, Best Taste – Savory, and Most Creative.

    The winners were as follows:

    Best Taste – Savory was won by Ruth's Stuffed Fried Taco Cone by Ruth Hauntz.

    Its official name was Ruth's Stuffed Fried Mexi-Cone, and it was an entry from longtime vendor Ruth Hauntz. It featured barbacoa served in a tortilla shell curled like an ice cream cone, filled with black beans, and cilantro lime rice and topped with pico de gallo, queso fresco, and salsa verde.

    Best Taste – Sweet went to Big Red Chicken Bread. This entry by Brent and Juan Reaves was a twist on chicken and waffles, with a fried chicken wing served on a doughnut frosted with Big Red-flavored frosting.

    Most Creative went to an entry called Fla'Mango Tango. This sweet treat by the Garza Family had a fried mango pastry, drizzled with citrus glaze and whipped topping, and served with strawberry mango sorbet.

    The winners were chosen by a panel of judges that included radio personalities Michelle Rodriguez (New Country 96.3) and Donovan Lewis (1310 The Ticket), politicians Mayor Eric Johnson and city council member Adam Bazaldua; F&B professionals Nick & Sam's chef Samir Dhurandhar, Café Momentum founder Chad Houser, Free Range Concepts founder Kyle Noonan, and Jose chef Anastacia Quinones-Pittman; and in a category of her own, reality-TV star LeeAnne Locken.

    The State Fair of Texas starts its 24-day run at Fair Park on September 27. If you're attending, you'll probably want to consult our master list of every possible discount offered on the price of tickets.

    Here's the rest of the finalists:

    SAVORY

    Calypso Island Shrimp Bowl by Stephen Alade
    Tropical cabbage stir fry with carrots, kale, scallions, ginger, and red bell peppers, served on yellow tropical rice topped with shrimp and a sweet and spicy tropical glaze.

    Fernie’s Fried Burnt End Burrito by Winter Family Concessions
    Burrito with burnt ends, pepper jack cheese, cream cheese, bacon, Mexican blend cheese, and diced jalapeños is fried, then cut in half and served with panko-crusted onion rings dusted with barbecue seasoning.

    Southern Fried Chicken Fettuccine Alfredo Ball by Greg Parish
    Fried ball filled with fettuccine Alfredo, Southern-fried chicken bites, and mozzarella cheese; garnished with Alfredo sauce and Parmesan cheese; and served with fried asparagus spears and a toasted garlic parmesan baguette.

    Texas Cream Corn Casserole Fritters by Clint Probst
    Cream corn casserole with a Texas twist: Cream corn, kernel corn, sour cream, cheddar cheese, cornbread mix, bacon, and diced jalapeños are formed into fritters and fried. Four to an order, served with a cream corn queso blanco dip.

    SWEET

    Deep Fried Bayou Fruit Bites by Terrence and Lisa Henderson
    Fruit wedges are battered, deep fried, and coated in a secret sweet confection, then finished with whipped topping and caramel sauce, with choice of additional toppings that include candy, chocolate chips, walnuts, pecans, and assorted berries.

    Peanut Butter Cup Snookie by Michelle Edwards
    Peanut butter cup cookie with vanilla ice cream adorned with caramel and chocolate drizzle, whipped cream, and a cherry.

    Quick Fried “Black Gold” Truffles by Glen and Sherri Kusak
    Fried balls made from crushed thin chocolate cookies, cream cheese, and mini white chocolate chips, coated in a breading made from vanilla wafers, corn flakes, cinnamon, and nutmeg. Topped with whipped cream and chocolate syrup.

    Fla'mango Tango, with a fried pastry and strawberry-mango sorbet, won for most creative.

    State Fair Big Tex fried food
      
    State Fair of Texas
    Fla'mango Tango, with a fried pastry and strawberry-mango sorbet, won for most creative.
    state-fairawards
    news/restaurants-bars

    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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