Sriracha has captured hearts and taste buds around the world, inspiring its own cult following. Today, you don't have to settle for slathering Sriracha sauce on your sandwich -- you can do it while wearing a Sriracha-logo hoodie and holding a Sriracha-flavored lollipop at a Sriracha-themed music festival.
But what goes on behind the scenes where the beloved condiment is made? A new video released by Zagat gives us a glimpse inside the Huy Fong Foods factory in Irwindale, California, and delves into some of the controversies surrounding the company's famous product.
Embarking on one of the daily factory tours that Huy Fong Foods now offers to the public, Zagat Editor James Mulcahy learns how the tangy magic happens and what the real story was behind those "Sriracha shortage" rumors. Owner David Tran even makes an appearance to explain the dust-up over the facility's "spicy smell," which some Irwindale residents claimed caused headaches, heartburn and eye irritation.
The factory has hosted about 2,000 tourists so far, which is more than the population of Irwindale.
Sign us up! We're curious -- and hungry.
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