Sriracha has become a hot commodity. The hottest trend in condiments is manufactured in Irwindale, California. Neighbors complained about the strong garlic aroma and claimed noxious fumes coming from the plant made their eyes sting.
That immediately tells you this is some good hot red chili sauce.
The California Department of Public Health stepped in and closed the plant for a minimum of 30 days following complaints by the locals. Production came to a grinding halt and foodies across the country panicked.
“Rooster Sauce”, as it is also known, a name derived from the bird on the front of the plastic bottle with its trademark green nozzle, has gone mainstream in the past ten years, and now you can find cookbooks, t-shirts and iPhone cases. When production stopped available bottles were sold on e-bay.
One Texan saw the crisis as a door of opportunity. State Representative Jason Villalba from Dallas, a very big fan of sriracha sauce, began researching and collecting the facts. And then made his move.
“Aside from my love for the sauce, really it became clear to me that our friends in California really were not treating their businesses well,” Rep. Villalba tells KTRH News.
So he put together a proposal for David Tran, owner of Huy Fong Foods, the maker of sriracha sauce, to move the business to Texas, boasting of low taxes, few regulations, very favorable business climate, easy distribution routes, and the many other conditions in Texas that make the state a lure to entrepreneurs.
Word on Twitter spread quickly Thursday that Tran’s impasse with California regulators was over and shipments will resume by the end of this month.
Hopefully Rep. Villalba’s proposal will still entice Tran to consider moving to a state filled with people who love hot chili’s, and can take the heat of preparing them.