Carren's Pitch

Life by Design

3/26/2014

Hot Stuff: L.A.'s Cross-Cultural Condiments

Posted by Carren Jao Pineda |

Spicy was never my thing, until I grew up. Now, I'm a certifiable fan. There's something about the pleasure/pain of spicy foods that really keeps people coming back for more. There are two tabletop staples (Sriracha and Tapatilo) that look to be foreign, but are actually LA-born and bred, just like many millions of LA residents.

~*C
Text and Photos by: Carren Jao
Edited by: Drew Tewksbury
Published: 19 Mar 2014, Artbound

Sketinguish 1-3 by SketOne. Photo by: Carren Jao.
There is no more intimate or more pleasurable way to uncover the complexities of a culture than by ingesting its food. We have only to follow the trail of countless mouthwatering Instagrams, rapturous Yelp reviews, and sold-out food tours by star chefs to prove it.

As repast turns into reflection, a lifetime of meals becomes inextricably intertwined with fleeting moments in time we thought lost in the whirl of everyday life. It only takes a whiff or a taste to transport us.

In Los Angeles, there are two of these potions in existence -- mainstays in many eateries: Sriracha and Tapatio, rivals for Heinz's ketchup and French's mustard. Though wrapped in an Asian or Latino packaging, both tell an undeniably American tale.

"A study of these two sauces is really telling. There's an otherness that's attached to them both, yet they're very much a product of Los Angeles," said Steven Y. Wong, interim Executive Director of the Chinese American Museum and curator of its latest exhibition, "L.A. Heat," in honor of these two spicy condiments. [read more]

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