How much do you love Sriracha? Festival pushes the envelope with tacos, ramen, even ice cream

On Sunday, Los Angeles’ favorite spicy hot sauce flowed under red tents in the alleys of Chinatown’s Central Plaza.

For the second year, Randy Clemens, author of “The Sriracha Cookbook” and Food GPS brought back this festival, featuring tacos, ramen, pork belly, pies, ice creams and much more -- all featuring Sriracha sauce.

Best dishes included Sqirl’s crispy rice root vegetable salad, Sriracha-marinated chimichurri steak in a taco from Komodo, a Sriracha crawfish rotini from the Little Jewel of New Orleans, and a whole wheat Sriracha black-bottom Meyer lemon custard pie from Red Bread.

The spiciest dishes were not suprisingly from Jitlada’s chefs and the most anticipated recipe was Eggslut’s bacon Sriracha ramen noodles, a preview of Ramen Champ to come.

Beverages included inventive cocktails by Jason Bran and Damian Windsor, cold-brewed coffee and teas from Portola coffee labs, water from Pure Water, Gold Road Brewings’ beers, and Thai tea and a “Phoracha” soda from Los Angeles Ale Works to wash it all down.