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	<title>burrito &#8211; SaintPetersBlog</title>
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		<title>NYT on Sriracha: An All-American Sauce</title>
		<link>https://saintpetersblog.com/nyt-on-sriracha-an-all-american-sauce/</link>
		
		<dc:creator><![CDATA[Peter Schorsch]]></dc:creator>
		<pubDate>Sun, 24 May 2009 19:16:00 +0000</pubDate>
				<category><![CDATA[Apolitical]]></category>
		<category><![CDATA[Aztecs]]></category>
		<category><![CDATA[Budweiser]]></category>
		<category><![CDATA[burrito]]></category>
		<category><![CDATA[Los Angeles]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[NYT]]></category>
		<category><![CDATA[Pizza Hut]]></category>
		<category><![CDATA[Queen Margherita]]></category>
		<category><![CDATA[Soviet]]></category>
		<category><![CDATA[Sriracha]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[Taco Bell]]></category>
		<category><![CDATA[Vietnam]]></category>
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					<description><![CDATA[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&#8230;]]></description>
		
		
		
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