Sriracha, Spotted Everywhere
While eating with my in-laws at a stodgy fish restaurant in suburban Massachusetts, I asked the waiter for Sriracha, almost just to see what he would say. But he nodded knowingly, and brought out a dish of the red, garlicky hot sauce. That's when you know that Sriracha has hit the mainstream. That, and when Applebee's is using it to flavor fried shrimp.
Over at the Times, John T. Edge has a great article about the American nature of Sriracha, and the Diners Journal blog has been searching for dishes made with Sriracha in all 50 states. But they're missing a few--anyone spotted Sriracha in Connecticut or Delaware? Tell us and post your sighting here. After the jump, see the state Sriracha dishes they've found so far.
Alabama: City Stages music festival in Birmingham -- Daniel George's Atomic Dog, a corn dog with yellow mustard, "mardi gras slaw" and sriracha.
Alaska: M.A.'s Gourmet Dogs in Anchorage -- Polish sausage with a squirt of sriracha.
Arizona: Pita Jungle in Tempe -- spicy chicken wrap with brown rice, zucchini and sriracha
California: Tex Wasabi's in Santa Rosa -- seaweed salad with sesame and sriracha dressing
Colorado: Goosetown Tavern in Denver -- sriracha pizza with garlic and mozzarella
District of Columbia: TenPenh -- wok-charred squid with cashews in a sriracha broth
Florida: Mekong in St. Petersburg -- beef soup
Georgia: Aloha Asian Cuisine and Sushi in Atlanta -- tempura-battered roll with eel, avocado, masago and sriracha
Hawaii: Koi Catering and Takeout in Honolulu -- secret ingredient in the hamburger steak
Illinois: Hot Doug's in Chicago -- chicken sausage with sriracha mustard
Iowa: Da Kao in Sioux City -- bun thit nuong
Kansas: Houlihan's in Leawood -- chicken wings, glazed with sriracha and soy sauce
Louisiana: Dong Phuong Bakery in New Orleans -- banh mi
Maryland: Black's Bar and Kitchen in Bethesda -- sauce for buffalo fried oysters
Massachusetts: Myers and Chang in Boston -- banh mi with pork belly and sriracha aioli
Michigan: Gaia Cafe in Grand Rapids -- Cuban tempeh with a healthy squirt of sriracha
Minnesota: The Bulldog in Minneapolis -- burger with sriracha glaze and pepperjack cheese
Mississippi: City Grocery in Oxford -- roasted escolar with garlic and sriracha vinaigrette
Missouri: Land of Smile in St. Louis -- sriracha pork fried rice
Montana: Iron Horse in Missoula -- tenderloin sandwich with sriracha aioli
New Jersey :Fins in Bradley Beach -- "S-Turns" Burrito; coconut sesame battered tilapia with grilled pineapple, mixed cheese, black beans and sriracha sauce
New Mexico: "On anything we don't put red or green chili on."
New York: Perry St. in New York City -- rice-cracker crusted tuna with spicy citrus sauce
Ohio: Dirty Frank's in Columbus -- hot dog with kimchi, corn relish and sriracha coleslaw
Oregon: Bye and Bye in Portland -- Weeping Tiger sandwich, with braised tofu cutlets, avocado, lettuce, tomato, onion, jalapeños, sriracha
Pennsylvania: Fireside Tavern in Philadelphia -- Philly cheesesteak dumplings with sriracha ketchup
Rhode Island: Seven Moons Restaurant in North Kingstown -- many dishes
South Carolina: Four Moons in Orangeburg -- sriracha-spiked tobiko ice
South Dakota: Saigon Restaurant in Rapid City -- stirred into pho, peanut or plum sauce; on the fried rice or curry; as a dip for crispy noodles
Tennessee: Gordon Biersch Brew House in Chattanooga -- blackened mahi-mahi wrap with honey and sriracha mayonnaise
Texas: Reef and Little Big's in Houston -- sriracha rémoulade for fries and burgers
Utah: Kobe Sushi in Salt Lake City -- roll with shrimp, tuna and tobiko, topped with sriracha
Vermont: Avenue Bistro in Burlington -- Thai shrimp in a sriracha-based sauce
Virgin Islands St.Croix: "All over lobster tacos"
Virginia: Millie's Diner in Richmond -- frittata with green curry, sausage and sriracha
Washington: Dahlia Lounge in Seattle -- sriracha octopus and cucumbers
Wisconsin: Comet Cafe in Milwaukee -- "Hot Mayo" with sriracha
West Virginia: Tricky Fish in Charleston -- served on the tables for everything from organic grilled wings to fried catfish or mahi-mahi soft tacos
[New York Times' Diners Journa
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