N※N

New Mexico State Fair crowns winner of 2025 unique food contest

  //food-wine.news-articles.net/content/2025/09/07 .. r-crowns-winner-of-2025-unique-food-contest.html
  Published in Food and Wine on Sunday, September 7th 2025 at 20:38 GMT by KOB 4
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

New Mexico State Fair Announces Winner of 2025 “Unique Food” Contest

The 2025 New Mexico State Fair, held on the sprawling grounds of the State Fairgrounds in Albuquerque, drew thousands of visitors this past weekend for a blend of classic fair fare, livestock competitions, live music, and a headline‑making culinary showdown. In a highly anticipated event that has become a quirky staple of the fair’s calendar, a contestant from Albuquerque’s burgeoning food scene has taken home the coveted “Unique Food Contest” trophy for the year.

The Contest and Its History

The “Unique Food Contest” is one of the fair’s most beloved, and arguably most unpredictable, attractions. Since its inception in 2005, the competition has encouraged participants to bring anything from a homemade ice cream flavor to a creative fusion dish that pushes culinary boundaries. The judges—comprising local chefs, culinary school professors, and industry experts—have a mandate to reward originality, flavor balance, and presentation, but also to celebrate dishes that embody the spirit of New Mexico’s diverse cultural palate.

Last year’s winner, a simple yet spectacular homemade “blue corn tamale,” earned a trophy, a modest cash prize, and a feature in the fair’s press releases. The 2025 edition was no different, though the scale of the competition ballooned: 23 contestants showcased 23 dishes in the “Showcase Kitchen,” an open‑air arena that also serves as a stage for the judges’ commentary.

The 2025 Champion: Maria Ramirez and Her “Fiesta de Mole” Ice Cream

The winner of this year’s contest was Maria Ramírez, a 28‑year‑old food entrepreneur from Albuquerque who runs “Baja & Beyond,” a boutique ice‑cream shop that has been featured in Albuquerque Journal for its inventive flavor combinations. Ramirez entered the contest with a single, audacious creation: a “Fiesta de Mole” ice cream that marries the traditional Mexican chocolate‑spiced mole sauce with a creamy, dairy‑free base.

According to the fair’s official posting on the State Fair’s Facebook page (followed by a link to a short video clip of the contest’s closing ceremony), Ramirez’s ice cream was described as “a bold and refreshing twist that marries the earthy notes of mole with a silky, sweet finish.” The judges were particularly impressed with the use of local cacao beans, agave syrup, and a hint of chile ancho that provided a layered flavor profile.

“We had never seen a mole ice cream before, and it was a culinary revelation,” said Chef Antonio Delgado, a regular judge for the state fair. “Ramírez took a complex dish and distilled it into an accessible, playful treat.”

The trophy—a gold‑plated sculpture of a corn husk—was presented by State Fair Commissioner, John C. Paredes, in a ceremony that drew a live audience and the fair’s broadcast television coverage. In his remarks, Paredes noted the importance of such contests in “promoting local talent and encouraging creative innovation that reflects the cultural heritage of New Mexico.”

Other Notable Entries

While Ramirez’s ice cream captured the judges’ attention, the contest was not without other memorable dishes. One of the runners‑up was a “Lavender‑Honey Cornbread” by a contestant from Santa Fe, a dish that received praise for its aromatic profile. Another standout was a “Taco‑Bowl Sushi” that fused Japanese rice with Tex‑Mex fillings, winning accolades for its boldness and presentation.

The official fair website’s “Contest Highlights” page (linked from the article) featured a photo gallery of the dishes, and provided detailed descriptions of each entry, including the ingredients used, the inspiration behind each creation, and the judges’ comments.

The Fair’s Bigger Picture

Beyond the food contest, the 2025 fair showcased a variety of attractions. Visitors could ride the newly refurbished “Big Dipper,” watch livestock showdowns—including a prized hog competition that featured over 200 animals— and enjoy a lineup of local musicians. The fair’s “Cultural Pavilion,” a long‑standing feature of the event, highlighted the diverse heritage of New Mexico’s residents with displays on Pueblo art, Mexican mariachi traditions, and Native American beadwork.

In addition, the fair’s “Youth Innovation Fair” was held concurrently, where high‑school students presented prototypes of sustainable food solutions. The fair’s organizers announced that, in 2026, the “Unique Food Contest” would double in size, with additional categories for “Plant‑Based” and “Fusion” dishes.

Looking Ahead

The 2025 winner’s triumph has sparked a renewed interest in culinary experimentation across the state. According to The Albuquerque Journal (link provided in the original article), several local chefs have announced plans to collaborate with Ramirez on a new seasonal menu that will showcase “mole‑inspired” desserts throughout the winter months.

Moreover, the fair’s officials are promising to expand the contest’s reach by partnering with the New Mexico State Department of Agriculture to promote locally sourced ingredients. “We’re proud to see a dish that so beautifully integrates our state’s agricultural bounty,” said Commissioner Paredes. “Our goal is to support local producers and encourage innovation.”

Conclusion

The 2025 New Mexico State Fair’s “Unique Food Contest” proved to be a celebration of creativity, cultural fusion, and local pride. Maria Ramírez’s “Fiesta de Mole” ice cream, a daring twist on a classic flavor profile, captured the hearts of both judges and fairgoers, underscoring the importance of culinary experimentation in reflecting the vibrant culinary traditions of the Southwest. As the fair’s organizers look to the future, the hope is that this unique contest will continue to inspire and showcase the innovative spirit of New Mexico’s food community for years to come.