Main Course

Hot Sriracha(s)

It’s hard to escape the red plastic bottle with a rooster on it; Sriracha is now a staple of cool-kid eateries everywhere. In fact, the condiment is so popular that imitators are springing up…in a bad way: the blog “Food Republic” reported they’d received a box of counterfeit Sriracha. To learn about why the sauce is so hot (in every sense of the word), Rico caught up with Randy Clemens, author of “The Sriracha Cookbook.” Turns out, there’s never been just one ‘sriracha.’