Fajita, ‘Rita & Salsa Cook-Off September 2026 Rules & Information
General Event Information
| Event Date | September 26, 2026 |
| Registration Deadline | September 24, 2026 |
| Teams | Up to 3 people, including a head cook. |
| Cooks Meeting | 9:30 AM |
| Cooking Begins | Following Cooks Meeting |
| Awards | Following all turn-ins and judging. |
General Rules for All Participants
- Each team is responsible for keeping their cooking/mixing area clean.
- Safe food handling practices must be followed at all times.
- The decisions of all judges are final.
- We are not doing People’s Choice, but if you have extra and would like to share with our guests, feel free to do so.
Fajita Cook-Off Categories & Entry
| Detail | Information |
|---|---|
| Categories | Beef or Chicken (You may enter both) |
| Registration Fee | $30 for each category entered |
| Prizes | 90% payout for 2 places per category |
Preparation & General Set-up
- Cooking Method: Must be cooked on site over charcoal, wood, propane grills, or pellet grills.
- Location: Fajitas will be cooked at your campsites and brought up to the pavilion for turn-in.
- Prohibited: NO pre-cooked meat or store-bought fajitas allowed.
- Meat Safety: Fajita meat must be refrigerated or on ice at the time of check-in.
Turn-in Time
- Beef Turn-in: 12:00 PM
- Chicken Turn-in: 1:00 PM
Judging Instructions
- Entry Containers: Fajitas must be turned-in in the provided containers.
- Container Decoration: Do not mark or decorate the container in any way.
- Quantity: Turn in 8 slices of fajita meat (approx. 1/4 inch thick).
- Garnishes: Meat only—no sides, tortillas, or garnishes.
- Criteria (Scale 1-5): Taste, Tenderness, Appearance.
Salsa Competition Eligibility & Entry
| Detail | Information |
|---|---|
| Categories | Traditional or Non-Traditional |
| Registration Fee | $20 |
| Prizes | 90% payback |
Preparation & Ingredients
- Ingredients: Salsa should contain chiles. Other vegetables, fruits, spices, and herbs may be added at the cook’s discretion.
- Homemade Required: Salsa must be homemade. Commercial or store-bought salsa will not be accepted.
- Location: Salsa may be made at your campsite and brought up to the pavilion for turn-in.
- Traditional Salsa: Salsa is the Spanish word for sauce and in Mexico it refers to sauces that are used as an ingredient for a variety of dishes and as a condiment. It is normally a spicy blend of tomatoes, onions, and hot peppers finely pureed or cooked to a liquid-like consistency. Secondary ingredients are traditionally garlic, salt, and/or cilantro (optional).
- Non-Traditional Salsa: Pico de gallo, salsa verde (green), Greek, fruit-based, etc. Anything goes here! Be creative & have fun. Any fruit, vegetable, or spice is acceptable: pineapple, ginger, bell pepper, etc. Non-traditional ingredients such as Worcestershire sauce & tequila are perfectly acceptable as long as the end product tastes great.
Turn-in Time
- Salsa Turn-in: 2:00 PM
Judging Instructions
- Entry Containers: Salsa must be turned in using the provided containers.
- Container Decoration: Do not mark or decorate the container in any way.
- Quantity: Turn in 12 oz. of salsa for judging.
- Chips: Salsa will be judged using HEB Sea Salted Chips.
- Criteria: Taste/Flavor, Creativity, Appearance.
Margarita Competition Eligibility & Entry
| Detail | Information |
|---|---|
| Eligibility | Must be 21+ to enter. |
| Entry Limit | One margarita recipe per team/individual. |
| Registration Fee | $10 |
| Prizes | $25 TCCR Gift Certificate |
Preparation & Ingredients
- Base Spirit: Must be made with tequila as the primary alcohol.
- Mixers: Creativity encouraged! All juices and syrups allowed.
- On-Site Prep: Must be mixed on-site. No pre-made mixes.
- Quantity: Prepare enough for 5 judging samples (2 oz. each).
- Glassware: Disposable cups provided; personal presentation glass allowed for show.
Turn-in Time
- Margarita Turn-in: 1:30 PM
Judging Instructions
- Criteria (Scale 1-5):
- Taste & Balance
- Creativity
- Appearance
- Authenticity
Conduct Note
All participants must serve responsibly. Please check ID for anyone sampling.
Complete the Entry Form
Entry fee and completed form must be returned by: September 24, 2026. Team names do not need to be given until check-in time.
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