As the 2025 State Fair of Texas enters its final weekend, it’s time to savor the iconic flavors and legendary vendors that have made this annual celebration a true Texas tradition.

This weekend, Oct. 19, marks the final days of the 2025 State Fair of Texas. As the nearly month-long event celebrating Texas tradition, culture, and food comes to a close, reminding us that it may be another year before we see our favorite car shows, pig races, and deep-fried Twinkies again, this could be our fleeting moment to savor the flavor of the Fair. Read more about the history of our favorite vendors, what you can’t miss, and where to eat outside of the Fair.

Fletcher’s Corny Dogs

We owe a lot of gratitude to the Fletcher family for introducing the first corny dog into the world. In 1938, after performing at the State Fair of Texas, brothers Neil and Carl Fletcher started their own food booth. Looking for a way to recreate a favorite dish from a local baker, a hot dog baked in cornmeal and shaped like an ear of corn, the brothers experimented with deep frying, making the snack quicker to cook and easier to eat on the go. In doing so, they started two Texas traditions: the beloved corny dog and our obsession with deep-frying everything.

It was another four years until the corny dog’s legendary debut in 1942, and since then, over 550,000 corny dogs have been sold annually at the State Fair of Texas. While everyone has their own preference for mustard or ketchup, the family knows only mustard is the perfect complement for a corny dog. And the numbers don’t lie. Every year, Fletcher’s uses 1,500 gallons of mustard compared to 800 gallons of ketchup. 

With options ranging from a Texas-proud all-beef dog to a veggie alternative, the one constant that has remained for many years is the proprietary cornmeal batter. Carefully crafted and precisely formulated with temperature in mind, this fair favorite is on everyone’s list. And for those who unfortunately can’t make it, you can enjoy your own Fletcher’s Corny Dog on weekends at a permanent food truck in Klyde Warren Park or year-round through Gold Belly.

Jack’s French Frys

In 1945, Jack Pyland III noticed the rising popularity of French fries during the post-World War II era. Recognizing that accessibility was limited to only fast-food restaurants, Jack opened his first French fry stand at the State Fair of Texas, using a secret family seasoning and an early adopted practice of hand-cut potatoes. It was an overnight success, expanding Jack’s operations over time to nearly 30% of the Fair’s food stands.

While the spelling of Frys is a bit unconventional, it reflects a stand-your-ground moment Jack’s father, Jack Pyland IV, had against Jack’s English teacher mother, and the name remained for 80 years. Proving that you don’t have correct spelling to run a business, the family tradition has remained successful. Every year, Jack’s will go through 40,000 pounds of fries.

With a potato legacy behind them, Jack’s continues to excel at knowing exactly which foods belong at the Fair, earning the 2021 Finalist spot for Deep Fried Toffee and being a 2022 Semi-Finalist for Deep Fried Honey. You can find Jack’s at the Cotton Bowl Plaza and Bull Alley.

Stiffler’s Concessions

When Rick and Tammy chose to have their first date at their beloved State Fair 50 years ago, what emerged from that seed of love grew into a loving family and a successful business that shaped the future of the State Fair of Texas.

In 1990, the Stiffler family opened their first stand on Nimitz Avenue with the famous Chicken-on-a-Stick, establishing a strong legacy that Rick and his brother Mike would inherit in 2005. Once in charge, the brothers sharpened their wits and sweet tooths, creating confections that have since put the State Fair on the map.

From introducing Fried S’mores in 2008 to Fried Lemonade and Fried Autumn Pie in later years, the Stiffler legacy has created favorites for future generations to enjoy. Then, in 2022, Rick and Tammy Stiffler appeared on A&E’s popular reality show, Deep Fried Dynasty, solidifying their status among favorite TV food personalities. You can find Stiffler creations at the Sweet Spot on Admiral Nimitz Circle and on Midway, as well as Stiffler’s Mom’s Cookies on Midway, and their new location, Stiffler’s Rodeo Lounge by the Coliseum.

Outside the Fair: Easy Slider

Are you new in town or returning after some time away and wandering outside of the fairgrounds? Or perhaps the fair food, in all its glory, has worn out its welcome and you’re craving something different. Just ten minutes from the State Fair of Texas, you’ll find Easy Slider, a creative little burger shop serving chef-driven sliders made from scratch with fresh, local ingredients.

Founded in 2011 in Dallas by Caroline Perini and Miley Holmes, the duo used their strong Texas roots and Southern passion to create a delicious lineup of sliders from a single food truck. Since then, the local favorite has grown to three trucks and a laid-back, retro-style brick-and-mortar store in Old East Dallas.

With a menu featuring favorites like the Roadside, a delicious burger made with Angus beef, cheddar, bacon, BBQ sauce, grilled jalapenos, and crispy fried onions, or the Nutty Pig, an innovative slider with bacon, lettuce, tomato, onion, and creamy peanut butter, locals and critics alike have praised Easy Slider, earning awards from D Magazine, the Dallas Observer, Thrillist, and Zagat.

Proving there is never a dull time to visit, Easy Slider also hosts many seasonal pop-ups with top BBQ pitmasters and local distillers, along with a lineup of weekly specials and a slider of the month, like Hog Heaven—a slider with a fried pork chop, topped with apple and cabbage slaw and curry mayo. Whether attending the Fair or not, roll into Easy Slider and join the laid back vibes.

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Cover Photo Leah Moet

Martin Ramirez is a brisket-eating, Shiner-loving, road-tripping enthusiast of all things Texas. This Dallas-born writer / adventurer is ready to take his ‘78 El Camino to find the best in food, fun, and fitness throughout the Lone Star State.