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State Fair News

State Fair of Texas adds Dallas restaurants to 2023 lineup of concessions

Teresa Gubbins
Sep 7, 2023 | 1:10 pm
Pineapple Dole Whip

Pineapple Dole Whip, so refreshing.

dallas.culturemap.com

As opening day draws, the State Fair of Texas has added 14 new snacks to the 2023 lineup of food concessionaires. These include four new vendors, seven new food stands, and three "soft spaces" which will be parked at locations around the fair.

These newcomers range from an international food market to a small Dallas pop-up that specializes in sandwiches. These join the 10 finalists for the Big Tex Choice Awards, which include delicacies such as fried pho and loaded fries pizza.

There'll be no shortage of things to eat, and if it manages to shift the fair's focus away from the grubby, outdated, animal-exploiting 4H livestock angle, then everyone's a winner.

Here's the list:

2023 new vendors

Eataly - Cotton Bowl Plaza
Nationwide market chain specailizing in Italian food will serve Fried Cacio e Pepe: Pasta tossed with black pepper and Pecorino Romano cheese which is then deep fried, and served with marinara sauce.

Pound Cake Experts - Tower Building
Founded in 2017, Pound Cake Experts will serve 10 flavor including the Red, White, & Blue Crumble, a medley of red velvet, blue velvet, and butter pound cake crumbled into bite-sized bits over a bed of soft serve.

Sandoitchi - Tower Building
Dallas pop-up known for its "sandos" made with soft Japanese milk bread and delicate fillings, including their Strawberry Cream Sando, layered with strawberries and Chantilly cream.

Stay Cheesy - Tower Building
Founder Cheyne Hickey is a fair veteran, having worked at her family's concession stand Nevins. In 2020 she opened her own food truck named Lil Red’s, serving gourmet sliders and French fries. Her concession stand will focus on grilled cheese including her upscale Boujee Grilled Cheese, layered with a creamy brie spread, turkey, arugula, green apple slices, Havarti cheese, and cranberry mayo.

2023 new soft spaces

Canosaur’s Cantina - at Leonhardt Lagoon
Nestled within the Dinosaurs at the Lagoon exhibit, Canosaur’s Cantina is a prehistoric paradise where ancient creatures and delectable delights merge, with tacos, quesadillas, and drinks like La Pitfina, a blue wine-based drink, and La Barbie, a 24-ounce iced drink rimmed with cotton candy and cotton candy powder, Red Bull, watermelon lime soda, and vodka wine gummies.

Juicy’s Texas Tailgate - near the Texas Star Ferris Wheel
This new area was created as the ultimate sports fan destination with multiple big TVs, seating, and a variety of foods including a half-pound corndog, BBQ ribs, Fried Snickers, Fried Twinkies, and Fried S’mores.

Dickel’s Smokehouse - Cotton Bowl Plaza near the Children’s Aquarium
A Fair staple for many years, Dickel's returns as a newly redesigned soft space with increased lighting, circular bar seating options around trees, and picnic tables, serving traditional and modern BBQ.

2023 new food stands

Borracho Nacho Bar - Cotton Bowl Plaza
Borracho Nacho Bar, an outdoor stand, will make their State Fair debut with their signature Build your Own Chicharron Nachos: fried pork rinds with Cajun seasonings, topped with smoked beef fajita meat, queso, and chopped beef barbecue.

The Cajun Cowboy - First Ave.
This new stand's first-ever featured menu item will be a Blooming Onion, a colossal onion battered in Cajun seasonings, deep-fried, and served with dipping sauce. Other menu items will include 2023 Big Tex Choice Awards Finalist Deep Fried Cheesy Crab Tater Bites, Deep Fried Boudin Balls, Deep Fried Bread Pudding, Pie Tin Shrimp, Authentic Muffaletta, and more.

East Meets West BBQ by Ferris Wheelers - on the Funway
New food stand brings a twist on southern BBQ with BBQ Egg Rolls, TX Chili Potstickers, Banana Pudding Mochi, and Bao Bun Taco Trio, featuring three bao buns with fried chicken, pork belly burnt ends, and chopped brisket.

Fryed - the Funway
Five styles of loaded potatoes include the Big Texan, with choice of fries or tater tots topped with Hatch chili queso, shredded brisket, bacon pieces, and BBQ sauce. Other flavors include buffalo chicken, Mexicano, and sweet potato s’mores. Fryed will also serve a third-pound cheeseburger, chicken strip baskets, and sweet potato waffle fries. All Fryed's baskets are big enough to share.

Pineapple Dole Soft Serve - at Leonhardt Lagoon
Smooth, tropical pineapple treat is a refreshing, fruit-flavored, creamy dessert.

Stiffler's Steak Stop - the Funway
Stiffler’s will feature the Steak Bowl, with bites of sirloin steak in a bowl with mashed potatoes, mushrooms, sautéed onions, and bell peppers, topped with chimichurri sauce, Cowboy Butter Sauce, or both. Plus Peach Bellinis and Jalapeño Margaritas

Texas Sopapilla Factory - Cotton Bowl Plaza
Sopapilla flavors include Strawberry Shortcake, Chocolate Lovers, Cinnamon Toast Crunch, and Bourbon Banana Caramel Sopapillas, which won the Big Tex Choice Awards winner for Most Creative.

The 2023 State Fair of Texas — themed "Explore the Midway" — will open on Friday, September 29, and will run through Sunday, October 22. We have a list of of discount passes and the full lineup of musical acts playing this year.

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Coming soon

Cuban-style burger chain Frita Batidos to make Texas debut in Dallas

Stephanie Allmon Merry
Aug 4, 2026 | 2:21 pm
Frita Batidos
Photo by Noah Fecks
Frita Batidos' signature burgers and milkshakes, along with crispy fried plantains.

An acclaimed Cuban-inspired burger restaurant from Michigan is making its Texas debut in in Dallas' buzzy McKinney-Knox neighborhood: Called Frita Batidos, it will open at 4620 McKinney Ave., just off the Katy Trail, on August 17, a release says.

Founded by chef Eve Aronoff Fernandez, Frita Batidos debuted in Ann Arbor, Michigan, in 2010 and has since expanded to Detroit and Brooklyn. The Brooklyn location earned national attention after its signature Frita was named one of New York City's best burgers by The New York Times.

The restaurant serves Cuban-style street food and takes its name from two Cuban staples that are the focus of its menu: fritas, the island's signature burgers, and batidos, tropical fruit milkshakes.

Their fritas are served on a soft egg bun and topped with shoestring fries. Options include beef, housemade chorizo, chicken, black bean, and Gulf redfish, with toppings such as cilantro-lime salsa, avocado spread, tropical slaw, Muenster cheese, and a sunny-side-up egg.

Frita Baditos Frita, a Cuban-style burger.Photo by Noah Fecks

Their batidos are made with vanilla bean ice cream and fresh fruit in flavors such as coconut cream, passion fruit, fresh lime, hibiscus, chocolate español, and cajeta. Guests can also order a lighter version made with mango, pineapple, and crushed ice, or add a splash of dark rum to any shake.

Other menu highlights include crisped plantains with dipping sauces, loaded plantains topped with black beans and cheese, coconut-ginger rice layered with black beans and Muenster cheese, churros, cinnamon-sugar plantains, and rotating housemade paletas.

The beverage menu features cocktails such as a margarita, mojito, piña colada, daiquiri, sangria, and pisco hibiscus lemonade, along with housemade tropical sodas, fresh juices, and nonalcoholic versions of its cocktails.

"Frita Batidos emphasizes fresh, high-quality, locally sourced ingredients, served with care in a warm and welcoming atmosphere to create a community gathering place," the owners say in the release.

The Dallas restaurant occupies a bright, airy space designed by architect Neal Robinson, a longtime collaborator on the brand's restaurants. The dining room features communal picnic-style tables, outlets for guests who want to work while dining, and dominoes for customers to play. A mural by graffiti artist FEL3000ft emblazoned with the phrase "Por Que No?!" serves as the centerpiece.

Frita Baditos Badito, a tropical milkshake.Photo by Noah Fecks

Frita Batidos founder Aronoff Fernandez is a a Le Cordon Bleu-trained chef who previously owned the acclaimed Ann Arbor, Michigan restaurant Eve and authored the cookbook Eve: Contemporary Cuisine/Methode Traditionelle. She founded Frita Baditos in 2010, she says, "grounded in the tenets of the Slow Food Movement, following the seasons, cooking from scratch, working with small, local purveyors and farmers and most importantly fostering warmth and conviviality around food."

Frita Batidos will be open Sunday-Wednesday from 11 am-10 pm and Thursday-Saturday from 11 am-11 pm.

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