"It's not the ingredient itself: it's the lack of a deft hand which has a hold on the bottle, and doesn't know that a little goes a long way."
-- Chris Santos, executive chef, Beauty & Essex and Stanton Social (New York, NY)
“What started out as a condiment is now on every plate, from Sriracha mayo to Sriracha wings to Sriracha tuna salad to Sriracha potato chips. It's morphed into a ubiquitous flavoring, and it's on too many dishes.”
-- Brian Zenner, executive chef, Oak (Dallas, TX)
“I love Sriracha, but I’m sick of it! It’s way overused. People say it’s good on everything, but it really has no place in desserts. I think it’s easy to take something that's versatile and put it on anything, but does it taste good?”
-- Michael Armstrong, executive chef, Bodega Negra (New York, NY)