Sriracha , a All American sauce, or I LOVE ROOSTER SAUCE

Sriracha , a All American sauce, or I LOVE ROOSTER SAUCE

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An article from the NEW YORK TIMES: A Chili Sauce to Crow About

While many mistakenly assume the sauce originates from Thailand or Vietnam, it turns out the zesty red condiment, manufactured by Huy Fong Foods, is very much an American sauce, “a polygot puree with roots in different places and peoples.”

Sriracha was created in Los Angeles in the early 1980s by David Tran, a Chinese immigrant from Vietnam, who developed it as his own take on a traditional Asian chili sauce. The rest is history. Today, it’s everywhere, inspiring cooks, copycats and competitors. You won’t find a pho shop without it.

Ricky Ly founded in 2008 as a local Orlando food blog dedicated to finding the tastiest bits and pieces of Orlando as well as around the world. His first book, Food Lovers' Guide to Orlando: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers' Series) is available now on and Photography is taken using a Canon EOS 6D and a Sony Nex-3. In 2017, he was inducted into the Orlando Sentinel's Culinary Hall of Fame. He is also featured in the Orlando Sentinel's Central Florida 100, a weekly opinion column featuring 100 of the most influential people in local government, politics and culture. In 2018, he was chosen by the Orlando Weekly as one of the "Ten People Making Orlando a Better Place to Be." E-mail him at tastychomps(at) Google


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