To the taqueria La Victoria, we rush to taste the product of a unique know-how: the Vic’s orange sauce. Having opened his Mexican restaurant in the late 1990s, chef Marcelino Barrita regularly seasoned his tacos and burritos with a homemade hot sauce. In front of the jars of sauces which were emptied at full speed on the customers’ table – when they did not disappear in certain cases – the Barrita family could only see that they had a special product.
Now it ranks high among San Francisco Bay Area’s favorite condiments, according to the San Francisco Time.news, who describes the sauce as a “spicy, creamy preparation, strong with a clever blend of secret ingredients and powerful garlic flavors”.
This is why restaurateurs have decided to package it in bottles of about 350 milliliters, sold for 6 dollars each (about 5.70 euros). The price of the sauce has not increased in recent years, contrary to demand: gourmets come from all over the country to