Sriracha Hot Sauce Catches Fire, Yet 'There's Only One Rooster'

How Sriracha hot sauce won the American kitchen
Photograph by Jamie Chung for Bloomberg Businessweek

The first thing you smell at the Huy Fong Foods factory in suburban Los Angeles is the overwhelming aroma of garlic, a key ingredient in the company’s signature product: Sriracha Hot Chili Sauce. The first thing you see, however, doesn’t make nearly as much sense. In the lobby is a blown-up picture of two astronauts—one Russian, the other Asian-American—hovering in zero gravity in the cramped confines of the International Space Station. Why it’s hanging there becomes clear on closer examination: An arrow superimposed on the photo points to a little green plastic cap, the top of a Huy Fong sriracha bottle floating in the background.

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