“Teaching Americans to stop being pansies about spicy food since 1980”
~Huy Fong Foods Slogan
Sriracha hot sauce is basically an elixir. It tastes good on just about anything, and the American culinary experience has improved vastly now that a bunch of restaurants have realized that it’s better to have a bottle of the stuff on their table than boring old ketchup. Now, sriracha is considered a generic term, but let’s be honest, it’s the chili sauce that you get from Huy Fong Foods, which was founded in 1980 in America by David Tran, a Vietnamese-American immigrant who mastered his chili sauce recipe while living in Vietnam. When the Vietnamese government began cracking down on ethnic Chinese living in south Vietnam (rude), he hopped on a freighter with three thousand refugees to make his way to America. That freighter, Huey Fong, would end up inspiring the name of his ship when, two year, he began his hot sauce company.
The sauce was first only available at Asian restaurants in Chinatown, Los Angeles, but sales grew due to word of mouth, since it’s basically crack in a bottle. By 2009, it had gone mainstream, and by 2012 they were selling over 20 million bottles a year. In that time, it has come and gone as a food fad, but in its remains are the fact that, now, you can get almost anything in a Sriracha flavor. And a lot of those things are good. We’re going to tell you about some good things now.
Best Sriracha-Flavored Products