Sriracha crazed guests came prepared with shirts that fit with the theme, and they accessorized with tiny green hats from the merch booth. [Evelyn Molina Photography]

Rooster shirts were popular at the festival. [Evelyn Molina Photography]

Not everybody wore red, but even people who abstained still had fun. [Evelyn Molina Photography]

Randy Clemens had the brilliant idea to have people unleash giant bubbles on the lawn. This turned out to be a real crowd pleaser, along with cornhole. [Evelyn Molina Photography]

Aqui Es Texcoco and chef-owner Francisco Perez served lamb barbacoa tacos with lamb broth and optional Sriracha. [Evelyn Molina Photography]

Ivan Derezin, who also owns Churchill’s Pub and Grille, recently opened The Bellows with chef Schuyler Schultz. [Evelyn Molina Photography]

The Bellows served Sriracha-Cured Grilled Cobia with Sambal-Spice Couscous, Labne Cream, and Herbs. [Evelyn Molina Photography]

Brothers Provisions, including chef Aril Grain, represented #Sriracha well. [Evelyn Molina Photography]

Brothers Provisions baguette sliders hosted Sriracha-Beer Cheese, Apple, and House-made Kimchi. [Evelyn Molina Photography]

Gang Kitchen chef Craig Jimenez (right) enlisted his uncle to help prepare a Filipino-style pig and side dish. [Evelyn Molina Photography]

Gang Kitchen’s Caja China Roasted Crispy Pork came with Sriracha bibingka and Sweet + Sour Papaya. [Evelyn Molina Photography]

Chef Craig “Andy” Beardslee represented The Tractor Room by serving Braised Wild Boar Sliders with Goat Cheese Sour Cream, Caramelized Onions and Sriracha BBQ Sauce. [Evelyn Molina Photography]

Beardslee is also the chef-partner in Hash House A Go Go. For that restaurant, he served Braised Pork Ribs with Sriracha BBQ Sauce, Charred Tomato and Horseradish Sour Cream. [Evelyn Molina Photography]

The Patio chef John Medall served Powdered Sriracha-Crusted Seared Ono with Sea Bean Slaw, Plum Chutney and two-toned Sriracha “caviar.” [Evelyn Molina Photography]

The Slater’s 50/50 crew had the shortest commute, a single block walk from their busiest location. [Evelyn Molina Photography]

Slater’s 50/50 griddled up Sriracha Burgers with Pepper Jack Cheese, Chargrilled Yellow Onion, Sriracha Sautéed Mushrooms, Sriracha Glazed Bacon, Sriracha Garlic Cole Slaw, Sriracha Mayo and Sriracha on Brioche Buns. [Evelyn Molina Photography]

Stone Brewing World Bistro & Gardens is also situated in the development. Steve Robbins served Sriracha-Infused Arrogant Bastard Ale Brisket, and they poured two beers: Stone Coffee Milk Stout and Stone Go To IPA. [Evelyn Molina Photography]

SuperNatural Sandwiches had one of the day’s most popular dishes: Crispy Sriracha Shrimp Sliders with Sriracha Chive Aioli, House Made Green Sriracha and Sriracha Salt. [Evelyn Molina Photography]

URBN St. Brewing chef Alex Carballo and crew served Cucumber & Heirloom Tomato Salad with Honey-Sriracha Dressing and poured two beers: Brown and Saison. [Evelyn Molina Photography]

Urge American Gastropub has become a powerhouse in Rancho Bernardo due to comfort food and craft beer. [Evelyn Molina Photography]

Urge American Gastropub chef Marc Liautard and team served Sriracha Porter Quiche with Porter Cream, Honey-cured Ham, Sriracha-cured Bacon Bits, shredded Parmigiano-Reggiano and Sriracha-Garlic Sauce. [Evelyn Molina Photography]

Joe Craft was front and center at the Wow Wow Waffle booth, making sure each waffle was nice and spicy. [Evelyn Molina Photography]

Wow Wow Waffle has become popular in North Park. They served Liège Waffle Bites Topped with Avocado, Goat Cheese and Sriracha. [Evelyn Molina Photography]

Quenelle chef John Park served Kecap Manis Ice Cream Bars with Black Sesame Streusel, Brown Butter Emulsion and Sriracha Gastrique. [Evelyn Molina Photography]

Churros El Tigre, which sets up daily at Las Americas Premium Outlets, just north of the Mexico border, proudly served churros.

Amazing churros, fried to order, came with Chocolate Sauce and Sriracha Cajeta. [Evelyn Molina Photography]

The Peterson’s Donut Corner crew had a strong showing after rolling south from Escondido. [Evelyn Molina Photography]

Peterson’s Donut Corner served Donut Holes with Maple Sriracha + Chocolate Donut Holes with Sriracha Glaze, along with Peanut Butter Sriracha Cookies.

Mike Neff supported Jason Bran’s efforts to provide hundreds of event goers with craft cocktails. [Evelyn Molina Photography]

Bran crafted two cocktails for the event, including Some Like it Hot with Olmeca Tequila Plata Tequila, Pineapple, Mango, Lime, and #Sriracha. Cool Breeze combined Double Cross Vodka, Jicama, Cucumber, Lemon, and Soda. [Evelyn Molina Photography]

This wasn’t the typical bar mise en place. Several varieties of Sriracha were at his disposal for cocktails, including versions from Huy Fong Foods, Inc., Sky Valley and Ninja Squirrel Sriracha. [Evelyn Molina Photography]

Iron Fist is a great young San Diego brewery. They poured Renegade Blonde and Roots of Wrath, a Belgian-style Quad with root beer spices. [Evelyn Molina Photography]

Firestone Walker Brewing Co. always delivers at food events, and San Diego Sriracha Festival was no exception. They poured Union Jack IPA and Pivo Pils. [Evelyn Molina Photography]

Los Angeles Ale Works is consistently creative. For this year’s Sriracha Festivals, they created Phoracha Soda, an aromatic pho inspired beverage with Lime, Basil, Anise, Cinnamon, Plum and Sriracha. [Evelyn Molina Photography]

Portola Coffee Lab and sister company Seventh Tea Bar represented with a tricked out mobile cart that dispensed espresso drinks, iced coffee on tap, and two types of iced tea: Rose Tuo Cha (China) + Dark Roast Ti Guan Yin (Taiwan). [Evelyn Molina Photography]