Don’t get too excited. I know you’re just as insane about Huy Fong Foods’ sriracha sauce as the next foodlum. But you know “sriracha” isn’t a proprietary term, right? It’s the generic name for a thinner, tangier chile-garlic sauce from Thailand, rather than the California-manufactured stuff created by Chinese-Vietnamese immigrant David Tran, aka “rooster sauce” (for the strutting cock pictured on the squeeze bottle*).