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10 Foods That Taste Infinitely Better With Sriracha

These combos will make you a lifelong member to the Sriracha cult.
10 Foods That Taste Infinitely Better With Sriracha

“Deciding what food is better with Sriracha is like asking what movie wouldn’t be better with Scarlett Johansson in it,” says cardiologist and trained chef Mike Fenster, M.D., author of The Fallacy of the Calorie. After all, Sriracha’s combo of chili peppers, distilled vinegar, garlic, sugar, and salt can up the spice-factor—not to mention taste-bud tingling flavor and depth—of pretty much any food that could possibly ever land on your plate. But these 10 picks? With a few drops of Sriracha, they are destined to be your new favorite foods.

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Hey, Sriracha originated in Thailand, so why not? “The combination of Sriracha’s pleasant bite and sweet undertones with the traditional salty, slightly sour miso glaze perfectly counterbalance a fatty fish like salmon,” Fenster says. “The result is the sweet, salty, spicy, and sour combination for which Thai and other East Asian cuisines are dutifully renowned.” 

With yogurt, cucumbers, garlic, salt, olive oil, and lemon juice, tzatziki brings a cool to any Mediterranean dish, Fenster says. Sprinkling it with Sriracha, though, can simultaneously light up your palate and make the tzatziki taste that much cooler. 

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“Any taco ever in the history of tacos tastes better with Sriracha,” says Cosmo Goss, chef de cuisine at The Publican in Chicago. The flavor is way more complex than any hot sauce that’s sitting on your favorite taco joint’s table.

Every meat-and-potatoes guy needs to get with this combo. “Finding subtle heat in unexpected places unendingly yields a shock to the senses,” Fenster says. 

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“Fermented foods are living foods. As such, they are sources of probiotics; foods that are an increasingly important component of health and wellness,” Fenster says. “Add Sriracha to your pickled vegetables and enjoy a long, slow, hot-and-sour burn.”

You’ll get some weird looks, but it will be worth it, Goss says. “They never put enough chili flakes in tomato sauce.” So what? Sriracha tastes way better than those flakes ever could.   

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The Aztecs knew what was up. Chocolate and chilies is the way to go. “Add just a little bit of Sriracha sauce to some of your favorite chocolate classics, or even to the basic chocolate ganache,” Fenster says. It’s like that sweet and salty combo we all love, but way better.

The next time your girlfriend drags you to brunch, this will be your solace. Whatever you order, it’ll work. “Sriracha and eggs of any kind is the poor man’s answer to truffle and eggs,” Fenster says. Your Bloody Mary and hash browns will also benefit. “The spice cuts all the greasy fat of a hash brown to enhance its flavor,” Goss says.

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Herb and garlic, BBQ, Cajun, it doesn’t matter. Any marinade can easily up the flavor of your cuts of meat. Add in Sriracha for an even bigger boost, Fenton says. If you’re into glazes, mix your favorite marinade with some Sriracha and then reduce the mixture on the stove. Before serving your meat of choice, slather it in the glaze.

Whatever your recipe, Sriracha will be a welcome addition. For an exotic Asian chicken salad, Fenster recommends also adding some pickled green papayas. Their sour crunch will pair perfectly with the Sriracha’s chili peppers.

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