Where the sriracha is
The New York Times has an article today about sriracha, that red sauce with a green cap and an Asian logo that began showing up everywhere a few years ago. Turns out sriracha — or rooster sauce or chili sauce or one of the numerous other names it’s known by — is not foreign but 100 percent American made. It does have roots in Vietnam, though (an early version was popular on roasted dog).
Part of the article focuses on how the sauce is infiltrating many menus and the Times is asking readers for examples of its use in restaurants around the country. In Kansas, it found the sauce on Houlihan’s chicken wings. In the comments, a reader named Gabriel also noted its prominence on tables at Sung Son and Vietnam Cafe.
Also, as commenter Josh noted on a Fat City post concerning Tabasco and pizza, The Foundry serves a pizza called the El Diablo which, in addition to sriracha, also contains sausage, barbecue chicken, onions and salsa.
My personal favorite use of rooster sauce dates to college, when, like most poor students, I ate a lot of Ramen noodles. When I was a sophomore, a roommate introduced me to the wonders of beef-flavored Ramen with several squirts of sriracha. I still eat it to this day and if I’m being extra-classy (say, on a first date) I’ll add some green onions as well.