Wednesday night (April 23), the Irwindale city council agreed to delay a vote over whether the factory that makes Sriracha should be declared a public nuisance. If passed, the Huy Fong Foods Company, makers of the spicy sauce, would have to leave Irwindale. The council agreed to postpone the vote until May 14. Sriracha isn't going away quietly, but competitors are already moving in on the space. Today, (April 25), Midori Green Sriracha, made by N.Y.-based Musashi Foods, launched a green Sriracha.
According to CBS News, Irwindale Mayor Manuel Garcia placed a bottle of Sriracha in front of him on the DIAS as a show of support. “I even brought my own personal bottle to show that we want to work with you, we love the chili sauce, we love everything about the company — we’re just asking for minimal things,” Garcia said, according to CBS reporter Serene Branson. According to local news sources air quality experts have been meeting with company president Dan Tran to find a solution to the problem. For years locals have complained about the eye-scorching fumes that permeate from the plant.
In the meantime, Sriracha fans are doing what else, but consume as much as they can before the potential plant shut down. The company says it has an 18-month supply but Asian restaurants are stocking up or learning to make it. Tequila makers are coming with Sriracha cocktails (see below). Food bloggers, like the Oatmeal, are declaring Sriracha, "a delicious blessing flavored with the incandescent glow of a thousand dying suns." And, Think Geek is printing Save Sriracha T-shirts.
And even the LA Times penned an op/ed on April 25: "While a city should protect residents from harmful and/or unpleasant fumes, Irwindale's aggressive and unreasonable tactics have threatened to drive a home-grown enterprise out of state and bolstered California's unfortunate reputation as a bad place to do business."
Time will tell if the stinky issue is resolved in a timely manner. Until then, buy up, eat up and drink up.
1 part Portón Pisco
1 part lime juice
1 part coconut water
1 part mint syrup*
4 dashes Sriracha
Combine all ingredients in a cocktail shaker with ice, shake and strain over ice in to a coupe.
1 c. sugar
1 c. water
1 bunch fresh mint leaves, washed
Over medium heat, combine sugar and water until sugar dissolves and begins to thicken. Add mint leaves and let is at least one hour (overnight for maximum flavor), strain through a mesh sieve and store in refrigerator.
1 part CRUZ tequila
1 part fresh lime juice
.5 parts Cointreau
.5 part jalapeno syrup*
3 dashes Sriracha
Lime wedge for garnish
Combine all ingredients in a cocktail shaker with ice, shake and strain in to a rocks glass over ice, garnish with lime wedge.
1 c. sugar
1 c. water
1 jalapeno, cut lengthwise, seeds removed (2 for the daring!)
Over medium heat, combine sugar and water until sugar dissolves and begins to thicken. Add jalapeno and let is at least one hour (overnight for maximum flavor), strain through a mesh sieve and store in refrigerator.
Burro Sin Pantalones
2 oz. Mezcal tequila
1 oz. Crown Maple/Sriracha blend*
.5 oz. fresh Lemon Juice
.5 oz. fresh grapefruit juice
.5 oz yellow Chartreuse
Combine Mezcal, Crown Maple/Sriracha blend, lemon juice and grapefruit juice in a shaker and shake over ice. Rinse a coupe with Yellow Chartreuse, and strain contents of the shaker into the glass. Add 2-3 dashes of celery bitters and serve.
*Crown Maple/Sriracha blend: Combine 1/4 teaspoon of Sriracha for every 1 oz. of Crown Maple used. The blend can be refrigerated overnight before using.