Hot honey, sriracha, gochujang, harissa, jerk seasonings, and chili crisp…customers are craving their favorite foods notched up with spicy dips and sauces. How are restaurants embracing this trend?
Take a look!
- Qdoba serves a Cholula hot & sweet chicken bowl alongside cilantro lime rice, black beans, fresh pico de gallo, sour cream, and cotija cheese.
- The Parish in Tucson, Arizona kicks up their Carolina pulled pork pibil sandwich with habanero chile aioli and a refreshing side of papaya slaw.
- Canada’s Cactus Club implements fiery flavors in several chicken dishes, including a Nashville hot, mini chicken sandwich with sambal mayo, Louisiana-style wings, and lettuce wraps with Szechuan glaze AND gochujang.
- Buffalo Wild Wings coats their wings (both chicken and cauliflower) in a blazing hot Carolina Reaper chile sauce. They pair it with crunchy carrots and celery served with creamy-cool dressings like ranch, blue cheese, and crema.
- Noodles & Company boosts the craveability of their Korean beef noodles with gochujang BBQ sauce, then top it with green onions, cilantro, cucumbers, and cabbage for balance.
PUSH THE LIMITS WITH FIERY, GLOBAL SAUCES
