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 …

Gift Guide: Culinary Los Angeles

Snacks, sauces, munchies and moles that are worth sharing

From sauces and caramels to wine and bitters, these products from LA-based makers conjure up distinct memories for those who live there; for others, it’s a virtual culinary trip to California‘s largest city. Treat yourself to the bar version of the gooey, filled bombolini at Jon & Vinny’s, or pick up the secret ingredient to mole enchiladas at Guelaguetza, grab a bottle of Angeleno Wine …

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 …