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    State Fair News

    State Fair of Texas selects 24 over-the-top semifinalists for Big Tex Awards

    Teresa Gubbins
    Jun 27, 2024 | 1:40 pm
    State Fair of Texas Big Tex Awards

    Can anything surpass fried jello, the Big Tex winner in 2016?

    Photo by Jason Hays

    The fried food fest is back: The 2024 State Fair of Texas has unveiled 24 semifinalists for the Big Tex Choice Awards, their annual contest where concessionaires compete for prizes.

    The semifinalists were culled from a field of 65 entries submitted by 40 concessionaires.

    Semifinalists used to be chosen based on name and description alone, but a release from the State Fair indicates that judges also tasted these dishes and ranked them according to fairgoer appeal, creativity, and taste. So that's new.

    Of the 24 chosen, 10 are savory entries and 14 are sweet. Dominant themes include: pickles, sriracha, cotton candy, layers, and over-the-top constructions, which is saying something since State Fair food is inherently over-the-top.

    In mid-August, 10 finalists will be announced, followed by a hoo-ha awards ceremony that narrows it down to three winners: Best Taste – Savory, Best Taste – Sweet, and Most Creative.

    SAVORY

    Deep Fried Crispy Vietnamese Crepes
    Battered and fried crepe filled with savory meat, shrimp, and veggies, served with dipping sauce. Also known as Deep Fried Banh Xeo (bahnSAY-oh).

    Dominican Dog
    Dominican queso frito and salami frito coated in seasoned corn dog batter and fried, drizzled with red Dominican secret sauce, topped with crushed garlic plantain chips.

    The Drowning Taquitos
    Stuffed with shredded chicken, served in a cup, and topped with tangy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, pico, and Cotija cheese.

    Fat Bacon Pickle Fries
    Slivered dill pickles battered and fried, dusted in a spicy ranch pepper seasoning, and topped with queso, maple caramelized bacon chunks, sour cream, jalapeños, and chives.

    Hammy Pimento Meltdown
    Grilled pimento cheese sandwich with black forest ham.

    Hippie Chips
    Wavy potato chips covered in choice of ranch or blue cheese dressing, topped with green onions, bacon bits, and sriracha sauce.

    Hot Chick-in-Pancake Poppers
    Nashville hot chicken and pimento cheese mixture rolled into a ball, dunked into pancake batter, and fried, drizzled with Sriracha honey and Nashville hot powdered sugar.

    Oktoberfest Pizza
    Pizza with mustard-infused white cream sauce, mozzarella, cheddar, German sausage, German potatoes, onions, green peppers, and sauerkraut.

    Texas Fried Burnt End Bombs
    Beef burnt ends wrapped with shredded potato, bacon, and green onion mixture and fried, with raspberry chipotle barbeque sauce.

    Triple Meat Big Back Snack
    Five-layer snack has elote street corn, brisket, smoked gouda mac & cheese, biscuit, pork belly burnt ends, nacho beef brisket sausage link, and crinkle-cut maple waffle-flavored potato slices. That sounds like seven layers, though.

    SWEET

    Beso De Angel
    Fritter taco base with sweet crema, strawberry preserves, whipped cream, cajeta caramel, condensed milk, and sliced strawberry.

    Caramel Macchiato Fritters
    Creamy coffee cake balls dipped in beignet batter and fried, with whipped cream, caramel, white chocolate drizzle, served with a shot of espresso.

    Cookie Butter Nachos
    Fried flour tortilla chips dusted with cinnamon sugar, with cookie butter cheesecake filling, cream cheese icing, caramel sauce, and crushed Biscoff cookies.

    Cotton Candy Bacon on a Stick
    Bacon on a stick dipped in a caramelized cotton candy syrup glaze.

    Crookies
    Croissant is filled — and topped — with cookie dough, baked, and drizzled with syrup.

    Frozen Limoncello
    Sweet and tart limoncello in a lemon peel is filled with limoncello sorbet.

    It's Bananas…B-A-N-A-N-A-S
    Banana shake with banana pudding on top, plus whipped cream, Nilla wafers, chocolate-covered bananas, and caramel drizzle.

    Lay's Potato Chip Drink
    Potato chips blended with mango and citrus juices, hot honey, jalapeño infused syrup, strawberry drizzle, foam, and Spicy Honey Potato Chips.

    Nutty Bar-laska
    Chocolate-dipped nutty bar rolled in peanuts, smothered in marshmallow and toasted, topped with two Oreos, strawberry sauce, and freeze-dried strawberry pieces.

    Standing on Business
    Salted caramel ice cream in a waffle cone bowl topped with a spicy dark chocolate cookie, fried sweet potato pie, chocolate and caramel sauce, whipped cream, French fries, and a chicken wing.

    Strawberry Pop-Tarts Beignetffle
    Waffle made from beignet and croissant dough, with strawberry filling, vanilla icing, and whipped cream, served on a stick.

    Texas Sugar Rush Pickles
    Three cotton candy-flavored pickle slices coated in Lucky Charms, Froot Loops, and Cap’n Crunch, layered in cotton candy, strawberry syrup, and vanilla ice cream.

    Tropical Two-Step Punch
    Punch with citrus, passionfruit, and mango, in alcoholic or AF versions.

    Whole Bundt of Kisses
    Deep fried 7UP Bundt cake filled with Belgian chocolate, with crumbled chocolate chip cookies and miniature kisses, a regular Hershey's, whipped cream, and edible silver glitter.

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    Closure News

    Cocky bar Dick's Last Resort closes Dallas location after 40 years

    Teresa Gubbins
    Dec 2, 2025 | 5:49 pm
    Dick's Last Resort
    Dick's Last Resort
    Dick's Last Resort

    A venerable destination in the downtown Dallas area has closed: Dick's Last Resort, the notoriously saucy restaurant and bar at 2211 Lamar St., has closed permanently, after 40 years.

    According to a representative from the Nashville-based chain, the final day for the Dallas location was November 30.

    "Business at that location had been declining, and they were facing an increase in rent, so they made a decision to close," the representative said.

    Dick's Last Resort was founded right here in Dallas in 1985 as a winking, impudent good-time spot with good bar food and cold beer, at a time when leg warmers and mullets were the rage.

    The concept was hatched by bon vivant "Buffalo George" Toomer and Richard "Dick" Chase, centered on a saga about a bad boy named Dick whose big-league plans had failed and who pivoted to open a laid-back bar full of attitude and dick jokes. The restaurant featured gruff staffers and a Southern-style menu in a rowdy roadhouse environment.

    It became a huge success, with customers coming eagerly to be insulted, get pelted with napkins and straws, and wear paper hats with crude comments and insults written in a sharpie such as "I've nailed more wood than HGTV."

    Although the food took a backseat to the atmosphere, the menu — written on the wall — featured ribs, chicken, wings, and burgers, served casually in paper and buckets. In its heyday and for many years, it remained lodged on the TABC Top 10 list for beer sales in Dallas.

    Originally located in Dallas' West End, the restaurant relocated to its current location close to American Airlines Center in 2005.

    Chase was ousted for embezzling by the financial backers, who went on to grow the concept into a national chain, with locations in Boston, Chicago, and London. There are currently a dozen locations, mostly across the southeast in Florida, South Carolina, Tennessee, as well as Las Vegas and a longtime location in San Antonio on the Riverwalk.

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