The New York Times has an article today about sriracha, that red sauce with a green cap and an Asian logo that began showing up everywhere a few years ago. Turns out sriracha -- or rooster sauce or chili sauce or one of the numerous other names it's known by -- is not foreign but 100 percent American made. It does have roots in Vietnam, though (an early version was popular on roasted dog).Part of the article focuses on how the sauce is infiltrating many menus and the Times is asking readers
