In what is perhaps the most definitive article on Huy Fong Food's Sriracha hot sauce to date, Businessweek revealed the maker of Tabasco is working on its own version of Sriracha.
The writer of the story interviewed Paul McIlhenny, the company's sixth-generation CEO. McIlhenny said he recognizes how Rooster Sauce has gone from just a “West Coast thing” to showing up on the shelves of the local Walmart.
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Though he declined to go futher into detail, McIlhenny admitted they are “definitely looking at the Asian category.”
The interview was conducted before McIlhenny died this weekend at 68.
Read the whole article here.
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Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.