The Man Behind The Rooster Sauce

rooster-sauce-sriracha

David Tran, the 68-year old creator of Sriracha.

“Tran started Huy Fong in a tiny office in L.A.’s Chinatown, grinding jalapeño peppers by hand. It took him only a few days to come up with his recipe—a blend of jalapeños, vinegar, sugar, salt, and, of course, garlic—and it hasn’t changed much since. He figured he’d sell it to fellow Asian immigrants. “I had no idea Americans would ever even eat spicy food,” says Tran, and he determined from the start to keep the price low. It’s about $4 per 28-ounce bottle. As he likes to say, “I make sauce good enough for the rich man that the poor man can still afford.””

Everybody applaud.

No Comments, Comment or Ping

Reply to “The Man Behind The Rooster Sauce”