Siracha

I was just perusing this week's NYT food section - sorry to see Frank Bruni leaving as reviewer - when I was amused to see the article about Siracha Sauce. This hot sauce is a staple in the BT kitchen, for sure. We even brought some with us to the Taste of the Town, for people to garnish their mole tacos with, and cautioned everyone regarding the heat of the condiment - hot hot sauce. (We watched one fellow slather his entire taco with it, like it was ketchup, and we kept our eyes on him to witness the reaction when his mouth got a load of it, but we were left disappointed - he must have had some major experience with the stuff.) It's delicious - it doesn't just add heat, it adds essence of heat. I'd put BT on the list - and thus get Maryland on it - but we don't use it on any menu item, it's simply the hot sauce we offer to (select) customers who want to add some additonal spicy to their soup or whatnot. In "the back" we put it on chicken wings, nachos, chilaquiles, mac and cheese, anything we want to up the ante on. Just a drop or two, here and there does it. We order it from Chef's Warehouse, but it's not hard to find in the marketplace, even the local groceries carry it.

It's made in the USA.