East Coast flavor makes a surprising appearance in the Big Tex Choice Awards this year. This bite-size ball, winner of the Best Taste-Savory category, is made with Maryland blue crab meat, white rice, mozzarella cheese, spring onion, red bell pepper, and lemon. Then, it’s covered in breadcrumbs, deep-fried, and served with a side of marinara sauce. Of the many new Italian-inspired dishes at the fair this year, this should be the top priority.

Looking for something lighter? This Best Taste-Sweet award winner is inspired by the Colombian drink salpicón de frutas. Its Colombian creator, Terry Bednar, fills a fruit cup with hand-sliced watermelon, peaches, grapes, and strawberries that are all marinated in watermelon juice. Topped with shredded homemade mango sherbet and red boba balls for a splash of color, the Thrill and Chill is easy to inhale in its entirety. Don’t be surprised when you’re inspired to slurp up the remnants of watermelon water mixed with the melted sherbet. On a hot day, this treat will go fast.

The Best Taste-Creative winner is classic, maximalist fair food, perfect for those who love meat (especially burgers) and deviled eggs. This clever concoction uses Panko-crusted deviled eggs in place of buns, sandwiching together a Cajun-spiced Wagyu patty, applewood bacon, and aged cheddar cheese. Soft yet crunchy, these sliders are served with a mysterious special sauce that creators say is ketchup based. 

Two great dishes finally come together at the fair. Served in a large, no-frills plastic container is this tasty ocean of beef broth with floating bits of spicy birria meat and noodles. Also joining the flavor party are fresh corn, green onions, and cilantro, plus melted Monterey Jack cheese that accompanies your first bites. While people don’t typically share soup, this birria ramen comes in large portions and is great for splitting (if you don’t mind swapping spoons).

Dallas’s own Sandoitchi previously wowed fairgoers with deep-fried matcha, and now it’s back with one of the year’s most unexpected debuts. Inspired by the Italian affogato, this iced Texas-meets-Japan float features an oat milk base with cinnamon that gives it a horchata-style flavor, an infusion of ceremonial-grade matcha, and a scoop of matcha ice cream. Topped with a Japanese sugar cookie, this drink gets better as it melts and the ingredients meld together.  

The Nevins family, which has operated a concession stand since 1949, is State Fair royalty, known for its great burgers and a Nutty Bar served at one of their nine stands. But ever since the women from the family’s fourth and fifth generations took over, the offerings have become a lot more creative. This year, it’s silly twist on elotes helps us visualize and taste what happens if the corn were popped. Cups lined with spicy mayo are loaded with popcorn and topped with bits of Flamin’ Hot Cheeto to add some heat. Pro-tip: Squeeze the accompanying wedge of lime on it to push the flavor over the top.

The fair welcomes one of Dallas’s top vegan restaurants, Vegan Vibrationz, to serve up the first-ever vegan dish, and it’s a doozy. This take on Taco Bell’s legendary Crunchwrap Supreme features a tortilla filled with plant-based meat, black beans, and cheese made from coconut milk, so that even the nut-adverse can enjoy it. Finally, the vegan version is crowned with chipotle aioli, lettuce, and tomatoes, and served with a side of seasoned tortilla chips. Eat it with a fork, or dig in with your hands.

Eataly’s chef masterminded this deep-fried pasta that should be the last thing you eat before you leave the park—because it’s so heavy that you’ll need a nap when you’re done. At its center is a piece of savory guanciale (salt-cured pork cheek) wrapped in cooked pasta. Both get covered in Pecorino Romano DOP, then breaded and fried to a gorgeous golden color. A dipping sauce made from egg yolks and Pasta di Gragnano IGP is served on the side to finish off this new riff on carbonara. It’s decadent and way, way over the top.