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  1. Jan 27, 2024 · The State Fair of Texas, established in 1886, has a long-standing tradition of being a vibrant showcase for a variety of foods that reflect the cultural diversity and innovation of the Lone Star State. Over time, the fair's culinary range has evolved, demonstrating a rich history intertwined with Texas's identity.

  2. Oct 2, 2022 · Eats for Everyone. Posted in: Fair Time Information, Food. Keeping with this year’s commemorative theme art, the State Fair has “Treats of Texas,” a culinary collection for everyone. While known for challenging food conventions with over-the-top fried food creations, the State Fair of Texas also has plenty of fruit, vegetable, and protein ...

  3. Because Texas food traditions come from so many cultures, Texans are some of the most innovative people when it comes to food. Though our loyal food vendors do love to deep fry everything here at the State Fair of Texas, they can also make gourmet, regional, national, and even international dishes with a Texas twist. Come out and try something ...

  4. Sep 28, 2015 · The State Fair of Texas if officially open for the season and if you make your way out to the fair grounds, then make sure to stop by the Food and Fiber building and check out the GO TEXAN General Store. It is fully stocked with some amazing local products. Here are a few of our favorites:

  5. Sep 8, 2022 · Fair Park. 1200 S. 2nd Ave., Dallas, TX 75210 (214) 426-3400 Visit Website. Including the new vendors for 2022, how to get free Fletcher’s corn dogs, and more.

    • Courtney E. Smith
  6. Oct 22, 2023 · The Backyard Steakout, a new venue created for the Texas State Fair in 2018, is comprised of eight customized shipping containers, stacked and arranged to make a sweet little corner venue featuring Texas BBQ and Urban Italian fare, live music and private hospitality containers.

  7. The fare! Check out all the great food you'll find on the famous Food Row... Come visit Food Row for lunch and receive FREE admission 11:00 am to 2:00 pm Monday - Friday.

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