The day has finally come: sriracha chili sauce, that piquant Nectar of the Gods–aka Tuong Ot Sriracha (or, per its iconic label, “rooster sauce”–or, per culinary demigod Jean-Georges Vongerichten’s nickname, “the green-cap stuff”)–gets the quirky New York Times write-up it so richly deserves.
Megan Garber is an assistant editor at the Nieman Journalism Lab at Harvard University. She was formerly a CJR staff writer.
the kicker
