POST’s “Bon Merde” House-Made Hot Sauce Collection

Powerful raw recipes with health benefits and impressive heat

After continuously selling out of the hot sauces they were procuring from a friend, POST owner Bobby Stackleather decided he needed to make his own. The restaurant’s new line of house-made hot sauces—called Bon Merde, French for “good shit”—reflect the creativity and attention you’ll find elsewhere on the Alphabet City restaurant’s menu. Stackleather explains, “Our recipe is totally different and raw. This was something I …

Product of the Pepper: Inside Cholula’s Chapala Factory

The flavors of traditional Mexico translated for an international audience

Set on the northwestern bend of Lake Chapala, in the town the lake is aptly named after, is Cholula Hot Sauce‘s only production facility, SANE—a place they’ve inhabited for more than three generations. Their sauces aren’t the hottest, per the Scoville scale, but they boast the prideful and ritualistic flavors of Mexico‘s matriarchy (in fact, the woman adorning their bottles is an abuelita in the …

Willy B’s Raw and Fermented Hot Sauce

Two LA chefs and their affinity for the zesty flavors of lacto-fermentation

Growing up in a macrobiotic house can lead to both positive and negative reactions from the kids. On the plus side, Willy Barling of Willy B’s understood from a young age that his family prized eating fresh, healthy foods. (Barling also admits that when a fast food burger chain opened down the road, he and his brother would sneak out and eat some decidedly not-macrobiotic …