KCAA: Let's Dine Out with Allan Borgen (Sat, 31 May, 2025)

·1 hr·5 clips

Caroline Brown explains how Da Bomb sauce at 135,000 Scoville units consistently shocks celebrities on YouTube's Hot Ones.

This episode of "Let's Dine Out With Allan Borgen" focuses on spicy foods and new culinary products. Hosts Allan Borgen and Izzy preview upcoming restaurant visits and interview two guests from the food industry. Caroline Brown is the marketing director for Spicin' Foods, a craft sauce company, and Adrian Visca is the CEO of Miche Mix, a Mexican beverage company. Allan announces a future interview with Chef James Trees, a highly respected Las Vegas restaurateur known for his off-strip restaurants and staff training. The hosts discuss recent visits to Redlands Ranch Market, where a new pit master named Boomer is creating barbecue and a new deli section offers soups and guacamole. Caroline Brown explains that Spicin' Foods produces sauces like Da Bomb, which has 135,000 Scoville units and has been featured on the YouTube show "Hot Ones." She details their product lines, including Pain is Good wing sauces and a new sriracha, and mentions their all-natural, gluten-free ingredients. Adrian Visca describes Miche Mix as a 25-year-old family-owned company from Monterrey, Mexico, that makes a concentrated michelada mix. He states the product is designed to simplify making the traditional beer cocktail and is the number one brand in Mexico. A surprising claim is that hot sauces can be used in desserts, like adding a chocolate chili sauce to ice cream or using a blackberry chipotle jam on cinnamon rolls. Caroline notes their Paco Francisco sweet pepper sauce adds a creamy texture to enchiladas, and Adrian emphasizes the michelada mix is for more than just beer, suggesting culinary uses. The hosts' tasting of the concentrated Miche Mix left a strong impression, with Allan calling it "extreme." Izzy expressed immediate excitement about experimenting with the mix in various recipes. The tone is casual and enthusiastic, blending friendly banter between the hosts with informative guest interviews. Listeners who enjoy discovering new food products, hot sauces, or behind-the-scenes culinary stories will appreciate this episode. Those uninterested in spicy foods or casual foodie chatter might skip it.

As heard by us

An easygoing sauce episode that keeps circling back to real meals.

The episode keeps its attention on pepper sauces that aim for flavor first and heat second. Two guests settle on a sweet jalapeno base, with garlic, cream, sugar, and a green color they clearly enjoy, and the sauce sounds especially good over enchiladas.

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Why you'd press play

You like spice talk that sounds like your local food counter.

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