![\"Shrimp](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/https:\/\/media.zenfs.com\/en\/dallas_morning_news_articles_211\/ea55d67b7c54e966d247801a762df428.jpg\"\/)
<\/p>\nWhen the State Fair of Texas rolls around every year, the new and buzzy foods seem to get much of the recognition.<\/p>\n
But according to a group of local Redditors in the r\/Dallas thread, there are plenty of other foods worth the love.<\/p>\n
Here’s a list of these Redditors’ go-to State Fair foods that go beyond the hype.<\/p>\n
Savory State Fair foods<\/p>\n
Shrimp Doc’s blackened shrimp baked potato pictured at the State Fair of Texas on Tuesday, Sept. 28, 2021, in Dallas. (El\u00edas Valverde II \/ Staff Photographer)<\/p>\n
One Redditor said the Cajun shrimp stuffed baked potato is “one of the only items at the fair that’s actually worth what you pay.” The Blackened Shrimp Baked Potato can be found at the Shrimp Doc booth, which has been operating at the fair for over 10 years.<\/p>\n
Fried frito pie bites at Bert’s Concessions is a dish one Redditor gets every year. Another item they praised was Nevins Concessions’ Texas Ranch Hog Wings, calling them “a tender and juicy eat-with-your-hands serving of pork.” The hog wings are slow-cooked pork shanks that are flash-fried, tossed in spicy ranch seasoning, and topped with the stand’s signature Damn Serious Sauce and green onions.<\/p>\n
Another Redditor said the viral Pickle Pizza by Tommy G’s is “actually worth the hype.”<\/p>\n
![\"Pickle](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/https:\/\/media.zenfs.com\/en\/dallas_morning_news_articles_211\/ff65f71f4b98ddf748d5d7dfcaa85893.jpg\"\/)
<\/p>\n
Pickle Pizza by Tommy G’s debuted at the State Fair of Texas in 2022. (Courtesy of the State Fair of Texas)<\/p>\n
Milagro’s mole fries and a grilled pimento cheese sandwich, or the Hammy Pimento Meltdown, from Highland Park Soda Fountain also were listed.<\/p>\n
Sweet State Fair foods<\/p>\n
The cinnamon rolls from<\/p>\n
which debuted Shug’s in 2025, were described by two Redditors as the best they’ve ever had.<\/p>\n
![\"Shugr's,](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/10\/https:\/\/media.zenfs.com\/en\/dallas_morning_news_articles_211\/cb3f8057c00443b217565c479c4c384e.jpg\"\/)
<\/p>\n
Shugr’s, previously Shug’s, introduced its cinnamon rolls at the State Fair of Texas in 2025. (Courtesy of the State Fair of Texas)<\/p>\n
A few Redditors gave the fried cheesecake shouts of praise, though they did not mention which booth they prefer. Bert’s and Juicy’s Tailgate are two concessionares that sell fried cheesecake.<\/p>\n
One Redditor called the chocolate-covered strawberry waffle balls from Zable’s Belgian Waffles probably the “best sweet thing” they’ve eaten.<\/p>\n
The deep-fried Reese’s and cream<\/p>\n
from the Smokey John’s booth are “awesome,” they also said. Smokey John’s also received praise for its Twinkle Twinkle Brisket Star, which The Dallas Morning News named the best new State Fair food for 2026.<\/p>\n
Subscribe<\/p>\n
Sign up for the Morning Roundup, a free newsletter delivering the latest North Texas news each morning.<\/p>\n
This article originally published at These are the must-try State Fair of Texas foods, according to Redditors.<\/p>\n","protected":false},"excerpt":{"rendered":"
When the State Fair of Texas rolls around every year, the new and buzzy foods seem to get much of the recognition. But according to a group of local Redditors in the r\/Dallas thread, there are plenty of other foods worth the love. Here’s a list of these Redditors’ go-to State Fair foods that go<\/p>\n","protected":false},"author":2,"featured_media":65986,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[176,205],"class_list":["post-65985","post","type-post","status-publish","format-standard","has-post-thumbnail","category-texas","tag-texas","tag-texas-cuisine"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117515893035183285","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/65985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=65985"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/65985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/65986"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=65985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=65985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=65985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}