Mount Rushmore of American-Made Hot Sauces: A Presidents' Day Tribute
As we celebrate Presidents' Day, a holiday honoring the great leaders who shaped our nation, it's only fitting that we turn our attention to another American legacy—hot sauce. Just as Mount Rushmore immortalizes four of our most iconic presidents, we’ve created our own "Mount Rushmore of Hot Sauces"—a tribute to the most legendary American-made sauces that have left their fiery mark on history.
Tabasco: The Pioneer
No discussion of American hot sauces is complete without Tabasco, the Louisiana-born legend that has been spicing up dishes since 1868. Created by Edmund McIlhenny, Tabasco was one of the first commercially available hot sauces in the U.S. and remains a staple in kitchens worldwide. Its simple yet powerful recipe—matured tabasco peppers, vinegar, and salt—has stood the test of time. With its unmistakable glass bottle and diamond-shaped label, Tabasco has cemented itself as a true American icon.
Trappey’s: The Unsung Hero
A contemporary of Tabasco, Trappey’s hot sauce was founded in 1898 by Louisiana entrepreneur B.F. Trappey. Originally an employee of McIlhenny, Trappey struck out on his own, creating a competing line of pepper sauces that offered a variety of heat levels and flavors. Unlike Tabasco’s aging process, Trappey’s sauces were known for their bright, vinegar-forward taste with a smoother finish. Though not as globally recognized, Trappey’s has remained a favorite among purists who appreciate traditional Louisiana-style hot sauces.
Frank’s RedHot: The Game-Changer
When it comes to Buffalo wings, there’s only one name that matters: Frank’s RedHot. Established in 1920, Frank’s gained fame when Teressa Bellissimo used it as the key ingredient in the original Buffalo wing recipe at the Anchor Bar in Buffalo, New York. Frank’s blends aged cayenne peppers, vinegar, and garlic for a tangy yet mild kick that has become synonymous with classic American comfort food. If hot sauces had a founding father of flavor, Frank’s would surely be on the list.
Sriracha: The Immigrant’s Dream
Though Sriracha has Asian roots, the version we know and love today is distinctly American. David Tran, a Vietnamese immigrant, founded Huy Fong Foods in 1980 and created the now-famous Sriracha hot sauce in Los Angeles. With its signature red bottle, green cap, and rooster logo, Sriracha has become a cultural phenomenon, making its way into everything from pho to pizza. Tran’s success story is the embodiment of the American dream, proving that with passion and perseverance, anything is possible—even revolutionizing the hot sauce industry.
Honoring America’s Spicy Legacy
Each of these hot sauces represents a unique chapter in American history, from the deep South to immigrant innovation. While new brands continue to emerge, these four legends have set the standard, shaping the way we experience heat in our food.
This Presidents’ Day, let’s raise a toast (or a wing) to the Mount Rushmore of American-made hot sauces and the fiery flavors that continue to define our culinary landscape.
Which hot sauces would make it onto your personal Mount Rushmore? Let us know in the comments!