Cafe Society

Five foods and drinks that should never have Sriracha added to them

America loves Sriracha. The screaming-red, medium-spicy Asian condiment -- made with chiles, vinegar, garlic, sugar and salt -- is named for the Thai city of Si Racha, an mass-produced by Huy Fong Foods in clear plastic squeeze bottles with green caps and and signature rooster pictures , which inspired its nickname of "cock sauce" (or "rooster sauce" if there are little kids around). Cock sauce went from being a fairly obscure Asian condiment to a required accessory at almost any American meal, partly because of its engaging garlicky flavor and chile warmth, partly because of its still-small price tag. Sriracha is divine on eggs, pizza, meat and chicken, tofu and vegetables and in soups; a few squirts in a carton of sour cream makes a badass dip for potato chips. But despite Sriracha's adaptability, there are a few food and drink tems it definitely does not help.

Here are the top five edibles that should never have Sriracha added.

See also: - The new Genghis Khan salad with Sriracha dressing at Mad Greens is killer - Photos: Row 14 chef Jensen Cummings demonstrates how to make sriracha - Denver gets a Rocket Fizz Soda Pop and Candy Shop

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Jenn Wohletz
Contact: Jenn Wohletz