by MICHELLE WOO
The relationship between Mexican and Asian food is more than a hot and steamy fling, though it may seem that way due to its recent burst into the culinary spotlight. Anyone from Southern California grew up eating both cuisines, often mixing the bold flavors together, perhaps with a dash of Tapatío in a pot of ramen or a sprinkling of kimchi inside a burrito.
Lincoln Lee, a businessman from La Habra Heights, Calif. wanted to capture that familiar hybrid in a bottle, so he created La Sriracha Macha, aka “Mexican Sriracha.” It’s an artisanal hot sauce made with jalapeño, serrano, and chipotle peppers, roasted and fresh onions, cilantro, “Asian seasonings,” and a other secret ingredients. The consistency is similar to Huy Fongs’ Sriracha, but a bit thicker.
“I hate to use the word ‘fusion,'” says Lee, who made his first batch as a law student at the University of San Diego. “It’s such a trendy word. Our food has always been fusion. If you taste the hot sauce, it’s not a blending of Asian and Mexican flavors, but its own unique flavor.”
The sauce, which has been featured at the K-Town Night Market, 626 Night Market and other events and restaurants, has at heat level that pleases hot sauce lovers but doesn’t overwhelm. “It accentuates whatever dish you’re eating—hot dogs, pizza, hamburgers, anything,” Lee says.
La Sriracha Macha can be purchased online.
