Respect The Rooster
Greetings, Readers!
I thought, it being Friday and all I’d have a little post that is only slightly off topic, but still a subject very close to my own heart.
Actually, some of you would classify it as an addiction.
No, scratch that, most people would.
In fact, I’m pretty sure it would definitely be diagnosed as an addiction.
I am of course talking about my love for the sweet, spicy, vinegary sauce known as Sriracha. Huy Fong Foods Sriracha to be specific.
For those that know of the sauce (and there are very few I’m sure who don’t), Sriracha is actually a generic term, something like Barbecue Sauce. Anyone can have a sriracha sauce they sell, but it doesn’t mean that it is the original, the classic from Huy Fong.
The best way to tell it apart from the imposters?
THE ROOSTER.
The Rooster logo will lead you to flavor nirvana and cut through the weak knockoffs.
Like Wonka’s Chocolate Factory
Every year from August through October, the Huy Fong Foods Factory in Irwindale, CA goes through its chili grinding season in which beautifully red jalapenos grown nearby head to the factory and are ground up and go through the beautiful transformative process to the sauce that literally tastes good on everything.
And I am in no way misusing the word “literally” here.
The tour started off with a bit of a surprise, posing for a photo at the entrance to the factory with the creator and CEO, David Tran who has been making Sriracha here in Los Angeles since 1980, shortly after he arrived in the country.
A Sauce Boss Among Us
After being star struck by this true Sauce Boss, we moved inside. It’s kind of wild watching this factory process more than a million peppers an hour, and the factory in full swing creating tons of bottles of that beautifully fragrant hot sauce.
The tour was free, and we were given snacks and swag at the end of it, all for free as well. Sign ups for the tour begin in the summer, and I would highly recommend it, even for those who aren’t Rooster fans.
A Blessing From The Rooster God
As we exited the factory we were given our samples of Sriracha blessed treats. The beef jerky was spicy and delicious, which meant it deserved a purchase in the gift shop. The popcorn and chips were great as well as the odd combination of Sriracha Caramel Candy.
And lastly, more odd than those: Sriracha Ice Cream.
Yeah, that’s right. A chocolate/vanilla swirl of ice cream with the vanilla portion laced with Sriracha. Honestly, it’s not as odd, weird, or horrible as you’d think. You got the normal flavors of the ice cream, followed by a spicy kick in the throat.
Pain For The Sake of Flavor
For those worried about what the grinding will do to your eyes, nose, or 
throat, no need to be nervous. There is a point in the self-guided tour where employees hand out tissues as a precaution, but the spicy air is mild at best, and worth pushing through if it bothers you to continue the tour.
Plus, right after the tissues you can pick your own full sized pepper as a souvenir while you watch the trucks unload their precious cargo.
Getting to see the home of one of my favorite hot sauces was an incredible experience I would suggest to anyone interested in the process or a fan of Huy Fong’s Sriracha.
While I enjoy numerous hot sauces (Tapatio, Trader Joe’s Green Dragon, among others), Sriracha is the one sauce that goes above and beyond in terms of flavor, aroma and color.
It’s a great addition to any sandwich, snack, soup, etc. and if you haven’t tried it before, I highly suggest you do.
But like, that’s not possible right? I mean, you’ve all tried it before because if not you’d have to be absolutely insane.
Aaaaand, it’s not an addiction. Seriously.
Until next week…
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