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"Responsible for turning Sriracha into a ubiquitous hot sauce, Huy Fong Foods and founder David Tran have been making the sauce just east of Los Angeles since 1980; Tran began by spoon-filling glass bottles to sell to Chinatown restaurants, the brand has since grown to international status, the company has faced legal disputes over San Gabriel Valley processing facilities, and it continues to rely on nearby Ventura County farms for the red jalapeño peppers used in the sauce." - Farley Elliott