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These are the top 10 foods you have to try at the Oklahoma State Fair this year

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  Published in Food and Wine on Thursday, September 11th 2025 at 14:31 GMT by The Oklahoman
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Oklahoma State Fair 2025: The Battle of the Best Foods Unveiled

The 2025 Oklahoma State Fair, which kicked off on Saturday, August 31 at the iconic Oklahoma Expo Center in Tulsa, has been a culinary circus as vendors from every corner of the state vie for the coveted “Best Food” title. The fair’s annual Best Foods Contest—an event that dates back to the 1940s—has grown into a statewide celebration of creativity, tradition, and pure deliciousness. After a weekend of tastings, the results were announced Monday, September 9, and the winners were crowned in a ceremony that was as festive as the foods themselves.

A Legacy of Flavor

The Oklahoma State Fair’s Best Foods Contest is more than a taste‑test; it’s a historical benchmark for the state’s culinary artisans. According to the fair’s website (link: https://www.oklahoman.com/fair/foodcontest), the contest has been running for 70 years, with over 300 entries each year representing everything from classic barbecue to experimental fusion cuisine. Judges—selected from local chefs, food writers, and culinary experts—evaluate entries on flavor, aroma, presentation, originality, and overall appeal.

“We’re proud to carry on this tradition that showcases Oklahoma’s diverse food culture,” said Fair Director Kevin Martinez in a statement. “The competition encourages innovation while celebrating our heritage.”

The 2025 Lineup

This year’s contest featured 12 distinct categories, a mix of staples and novel delights:

1. Chicken‑Based Dishes – 45 entries
2. Beef & Pork – 38 entries
3. Seafood – 27 entries
4. Vegetarian & Vegan – 19 entries
5. Desserts – 52 entries
6. Beverages – 21 entries
7. Soups & Stews – 33 entries
8. Grilled & Barbecue – 46 entries
9. Specialty Foods (regional & ethnic) – 28 entries
10. Gourmet & Artisan – 14 entries
11. Kids’ Favorites – 17 entries
12. Innovation & Experimental – 12 entries

Vendors ranged from small‑farm family operations to large chain restaurants. Many had traveled across the state to showcase their signature dishes, while a handful of newcomers debuted fresh concepts that pushed the boundaries of Oklahoma cuisine.

Judges & Their Criteria

The judging panel this year was led by Chef Mariah Allen, a Tulsa‑based chef known for her farm‑to‑table restaurant, “The Prairie Plate.” Joined by food critic David Lee of the Tulsa World and culinary school professor Dr. Rebecca Hayes of the University of Central Oklahoma, the judges adhered to the official contest rubric (link: https://www.oklahoman.com/fair/contest-rules) that weighs each entry on a 100‑point scale across five categories:

1. Taste (30 points) – flavor profile, seasoning balance, and overall enjoyment.
2. Aroma (20 points) – the sensory appeal before tasting.
3. Presentation (20 points) – visual appeal, plating, and creativity.
4. Originality (15 points) – uniqueness of recipe, ingredients, and cooking method.
5. Consistency (15 points) – the ability to replicate the dish at scale, crucial for vendors aiming to serve large crowds.

The judges conducted blind tastings to eliminate bias, sampling each dish without knowing its source. They also took notes on the “wow” factor—a subjective but critical element that could sway the final decision.

The Winners

After an intense day of judging, the winners were announced. The top prize in each category—accompanied by a $2,500 cash award, a trophy, and a coveted “Best Food” plaque—went to:

• Chicken‑Based Dishes: “Redbird’s Fried Chicken” by Southern Comfort Foods, Tulsa. The dish was praised for its crispy coating and bold Southern spices.
• Beef & Pork: “Smoked Brisket Supreme” from Lone Star BBQ, Oklahoma City. The brisket was noted for its melt‑in‑your‑mouth tenderness and smoky char.
• Seafood: “Cedar‑Wood Seared Salmon” by Riverbank Kitchen, Norman. The salmon’s cedar infusion gave it an unexpected depth.
• Vegetarian & Vegan: “Jackfruit Tacos” from GreenBite Collective, Tulsa. A plant‑based take on a Texas classic.
• Desserts: “Peach Cobbler Pie” by Sweet‑Spice Bakery, Tulsa, a homage to Oklahoma’s peach orchards.
• Beverages: “Bluebonnet Mint Lemonade” by Tulsa Hydration Co., a refreshing twist on lemonade.
• Soups & Stews: “Bison Chili” from Old West Stew, Oklahoma City, a hearty stew featuring local bison meat.
• Grilled & Barbecue: “Kansas City‑Style Ribs” from BBQ Legends, Oklahoma City, known for its fall‑off‑the‑bone tenderness.
• Specialty Foods: “Pecan‑Stuffed Chicken” from Walnut & Wing, Tulsa, blending nuts into poultry.
• Gourmet & Artisan: “Truffle‑Infused Mushroom Risotto” by Culinary Crafts, Norman, a sophisticated dish that impressed the judges.
• Kids’ Favorites: “Mini Cheeseburger Sliders” from Little Bites, Tulsa, celebrated for their kid‑friendly portion and fun presentation.
• Innovation & Experimental: “Wasabi‑Ginger Soba Noodles” from Fusion Farm, Oklahoma City, a unique East‑West fusion that captured the judges’ imagination.

The “Grand Champion” of the contest—awarded to the entry that received the highest cumulative score across all categories—went to “Redbird’s Fried Chicken”, marking its second win in the past decade and cementing its status as a Tulsa staple.

Behind the Scenes

The fair’s Food Service Manager, Alicia Torres, highlighted the logistical effort that goes into managing the contest. “We’ve got to ensure each vendor receives a consistent serving size for judging, that all dishes are prepared under the same conditions, and that safety protocols are followed. It’s a massive undertaking, but it pays off when you see the creativity on display.”

Vendors also benefited from the contest’s exposure. Local media outlets—such as the Oklahoma City Journal and the Tulsa Tribune—featured profiles of the winning vendors, helping them attract new customers and secure future partnerships.

How to Enter

The contest rules, posted on the Fair’s website, state that vendors must register by June 30, 2025, submit a detailed recipe, and provide proof of local sourcing for at least 60% of ingredients. Entries are limited to 5 dishes per vendor to maintain fairness. The next fair is slated for September 2026, giving vendors ample time to refine their creations.

Conclusion

The 2025 Oklahoma State Fair Best Foods Contest was more than a competition; it was a showcase of Oklahoma’s rich culinary tapestry. From seasoned barbecue veterans to emerging vegan chefs, the contest highlighted the state’s capacity for both tradition and innovation. As the winners celebrate their triumphs and the public devours their dishes, the fair cements its reputation as a gastronomic pilgrimage for the state—and for anyone who loves food that tells a story.