This weekend debuts the public Chili Grinding Season food tours at Huy Fong Foods in Irwindale, California. If you don’t know the background of this business, here it is. David Tran immigrated from Vietnam to the United States over 30 years ago. To earn a living, he made small batches of Sriracha Hot Chili Sauce and sold them to the local restaurants and Asian Grocery stores in and around the Chinatown area of Los Angeles. His business evolved and moved to Rosemead, California. Last year it moved to an even bigger facility in Irwindale, California.
The move to Irwindale about a year ago came with controversy as nearby residents complained about the smell of the chili peppers. The complaints led itself in front of the City of Los Angeles Council Members who forced temporary closure of the facility after naming it a public nuance.
A humble man, David Tran fought for his right to continue his business. With it, came media coverage and bids from the State of Texas who wanted to lure this big industry out of the State of California.
David Tran worked on improving the business and appeasing the nearby residents. He made plenty of changes to the air filtration system on the premises and worked closely with the County Health Department, Air Quality Control Inspectors, and most recently with the California Governor to keep the doors open for business in the Los Angeles area. His win-win situation garnered the Los Angeles Council Members to retract the public nuance claim.
To celebrate the victory, Huy Fong Food hosted a public open house over the weekend for the local community with hourly food tours of the facility for the Chili Grinding Season. I was able to attend the food tour, which also commemorated the 34 year anniversary of Huy Fong Foods in the Los Angeles area. It was pretty cool to watch the process of my favorite, the Sriracha Hot Chili Sauce from start to finish. It was also quite fascinating to learn the history of Huy Fong Foods.