The Deal
- $15 for three Groupons, each good for $8 worth of sandwiches and salads ($24 value)
- See the menu here.
Sriracha: A Very Worldly Rooster
Sriracha ketchup and sriracha spread make up two of Jake’s condiments. Learn more about this piquant cock of the condiment walk with Groupon’s guide to sriracha.
Where does sriracha sauce come from? It might be hard to tell just by looking at the bottle—the ingredients on Huy Fong Foods’s massively popular variety (neon-green cap, rooster standing proudly on the clear bottle of glowing red sauce) are printed in English, French, Spanish, Chinese, and Vietnamese, a testament to its cross-cuisine appeal. In fact, its inventor, David Tran, intended the sauce to be a pan-Asian condiment from the very beginning, reflecting his own heritage as a Chinese-born US immigrant of Vietnamese background. He took the name from a province in Thailand, which specializes in a thinner, more vinegary aged-chili sauce. Some Thai versions such as Sriraja Panich are also available in the US, but they lack the wide distribution of Huy Fong’s riff on the stuff.
The most popular stateside sriracha pumps up the flavors of ripe, red jalapeños and garlic, with a little sweetness and a touch of vinegar to cut through rich foods such as fried fish and pho. With a Scoville rating in the same neighborhood as a mild chili pepper, the sauce easily can lend its bright squiggle to just about any savory dish—and well beyond. Bon Appétit magazine’s dedicated sriracha week has featured recipes for everything from sriracha-and-whiskey candies to sriracha ice-cream sandwiches, the only frozen treat with a built-in remedy for brain freeze.