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NYT on Sriracha: An All-American Sauce

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From the Editorial Notebook: I was disillusioned when I read in The Times that Sriracha sauce was invented in Los Angeles. I always assumed that the garlicky, tangy chili sauce I squirt with abandon on most of my food came from an exotic hamlet in Vietnam. Memories of prior disappointments came flooding back. As a teenager living in Mexico, I was sure Tabasco sauce was domestic. It’s hot. It shares a name with a big Mexican state. Depending on who…

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