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.
|Sketinguish 1-3 by SketOne. Photo by: Carren Jao.|
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]