LAist is part of Southern California Public Radio (SCPR), a member-supported public media network. Hear our news on-air at our partner site:
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
68-year-old owner David Tran founded the hot sauce company called Huy Fong Foods Inc. in Chinatown in 1980. Since then, the company has moved to Rosemead and will soon relocate to a larger packing plant in Irwindale. They've sold more than $60 million worth of sauce last year alone. And now, they are going to get their own movie.
Griffin Hammond, an Illinois-based filmmaker, is producing a short documentary that will take a close look at how this condiment with a cult-like following came about.
Says the OC Weekly:
"He recently toured Sriracha ground zero Huy Fong Foods, and is interviewing all sorts of experts and fans, including Sriracha Cookbook author Randy Clemens and the college kid who suggested Sriracha in the Lay's Do Us A Flavor competition. Hammond expects to debut the film in September 2013. Follow his progress at www.srirachamovie.com. And if you have a Sriracha story you want to share, e-mail him at srirachamovie@gmail.com."