State Fair Food News

State Fair of Texas teases with early peek at 2016 fried food awards

The State Fair of Texas gives statuettes for best food treats, as they did for this 2014 winner.

For the first time, the State Fair of Texas has pulled back the curtain early on its Big Tex Choice Awards, its annual (fried) food competition, by releasing the list of semifinalists.

And judging by names alone — which is how this round works — they sure do love bacon. Entries include bacon-wrapped churros, bacon-wrapped pork belly on a stick, bacon burger dogs on a stick, bacon-wrapped tater dog, a "Bacontilla," and Dorito bacon fried cheese stick.

Pineapple is popular too, with "Caribbean pineapple Korn-a-Copia," fried "Pinatacolupa," and another entry called "Pina-A lot-Ta."

The oddest entry has to be fried Jell-O.

In prior years, the fair waited until August to reveal its eight finalists. But this is the 12th Annual Big Tex Choice Awards, and the event has become one of the fair's biggest PR successes. As its visibility has climbed, they've introduced a new twist every year, such as offering the public "VIP" tickets to the judging.

Unveiling the semifinalists, a previously unknown group, is its latest ploy to stretch out the buzz.

Here's the list of 2016 Big Tex Choice Awards semifinalists:

Bacon Wrapped Churros
Down Home Chicken Pot Pie Pocket (with mac 'n' cheese dip)
Bacon Wrapped Pork Belly on a Stick
Fried Cookies & Cream Sundae
Barn Yard Burger
Fried Jell-O
Buffalo Chicken Jalapeno Poppers
Fried Prime Rib Quesadill"O"
Caribbean Pineapple Korn-a-Copia
Funnel Cake Sundae
Crunchy Fried Oinkers
Holy Guacamole Balls
Dallas' Fried Bacontilla
Injectable Great Balls of BBQ
Deep Fried Bacon Burger Dog Sliders on a Stick
Loaded Bacon Mashed Potato Egg Roll
Deep Fried Bacon Wrapped Tater Dog
Lollipop Fried Bacon Wrapped Quail Breast on a Stick
Deep Fried Cannoli Bites
Pina-A lot-Ta
Deep Fried Cheeseburger Stuffed Onion Rings
Seductive Fried Sea Salt Caramel Wrap
Deep Fried Chicken Basket
Shrimp Fritters
Deep Fried Hawaiian Hoops
Southern Fried Chicken & Dumplin's
Deep Fried Nachos
State Fair Cookie Fries
Deep Fried Pulled Pork "Funyun" Dings
State Fair Edible Colas
Deep Fried Smoked Salmon & Bacon Croquettes
Texas Fried Buffalo Quail
Dorito Bacon Fried Cheese Stick
Texas Fried Pinatacolupa

The contest kicked off on July 12. These 34 semifinalists were chosen from 55 entries.

Never before released to the public, the selection process used in the competition is done by a panel of internal judges and requires blind judging from start to finish, meaning the panel does not know which concessionaire is behind each food creation.

This allows for the scoring to be based on the food entry itself and leaves no room for bias toward or against concessionaires. One year of experience as a concessionaire at the fair is required for entry.

One interesting item of note: The judges base their choices solely on which food names and descriptions sound the most appealing. Therefore, coming up with an enticing name and description is part of the game.

The tasting doesn't even begin until the next round. Over the next several weeks, judges will evaluate uniqueness, presentation, creativity, taste, and whether a fairgoer is likely to buy the item.

The eight finalists will be announced in August. Concessionaires who do not make the cut can still introduce their items as a new food.

The final judging will take place on August 28 at 2 pm in the historic Tower Building at Fair Park. Tickets to the Big Tex Choice Awards are on sale August 1 at BigTex.com/Tickets. Tickets are $100, and there's a limited number of seats available.

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IN MEMORIAM

Beloved San Antonio Tex-Mex joint fries its last gordita

Photo courtesy of Lala's Gorditas

Lala's Gorditas will shutter December 24.

When Steven Pizzini opened Lala's Gorditas, it seemed like his birthright. Not only was the tiny Southside joint named after his maternal grandmother, but it was built on generational restaurant know-how that dates back to the 30s. After five turbulent years, that legacy is being cut short.

Via Facebook, Pizzini announced he would shutter Lala's after service on December 24. Although the post does not fully explain the reasoning behind the closure, it capped one of the restaurant's most turbulent years.

"We hope everyone will come by and share a laugh or tear and send Lala's off in grand style," Pizzini writes. "On behalf of my staff and myself, it's been an honor and a pleasure to serve you these last five years. You'll see my staff in other great dining places, no doubt, and I plan to enjoy my retirement."

Opened in March 2019, Lala's continued his family's long history in the San Antonio hospitality community. His aunt Ernestine Pizzini Chapa founded Teka Molino in 1938. His father and uncle, Herman and Eddie Pizzini, established Taco Hut in 1958.

The simple menu was aptly time-honored, offering San Antonio favorites like guacamole cups, bean rolls, puffy tacos, and signature gorditas. Pizzini didn't take shortcuts, nixtamalizing corn on site. It was, at first, a formula for success.

Unfortunately, Pizzini faced challenges from the get-go, including a lack of parking and an outdoor dining space. The COVID-19 pandemic hit before he could celebrate his first year. In 2022, he told the San Antonio Current that supply availability and costs were wreaking havoc on his business.

In the past year, the restaurant has twice appealed to the local community for support. The most recent plea, on June 11, admitted many of the restaurant's shortcomings. Despite the struggles, Pizzini expressed no sour grapes.

"On a personal note, I will miss the wonderful community Lala's has created with our authentic food and friendly service," wrote the longtime San Antonio chef. "It's been an extraordinary experience getting to know so many of you and sharing my family's legacy through our traditional Tex-Mex recipes."

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