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Sue Park | All Good Sauce

Sue Park | All Good Sauce
Sue Park | All Good Sauce

Say hello to Sue Park: crafts(wo)man behind ALL GOOD Sauce.

What Inspired You To Start Your Company?

I love spicy food, and I used to haul around various bottles of hot sauces in my purse for different types of food. I got tired of doing that and became motivated to make a singular hot sauce that's versatile and good on anything and everything. Since the sauce was intended as a treat for myself, I'd made it the best way possible with all-natural, whole ingredients. ALL GOOD Sauce is made exactly the same way today as did when I was only making it for myself.

Tell us about your products.

ALL GOOD Sauce is a mango habanero chili sauce that's handcrafted in small batches, in L.A., using all-natural, whole ingredients without any preservatives, added sugar, coloring, concentrate, or xanthan gum — junky stuff commonly found in commercial hot sauces.

Besides being wholesome, ALL GOOD Sauce is delicious and delivers an intense kick that will make your taste buds dance through notes of sweetness and fruity delight, followed by a tangy burst finish that heats up all corners of the mouth!

What Does Being A Small-Batch “Craftsman” Mean To You?

It means that I honestly care about good ol' fashion quality that demands dedication, patience, and a willingness to not cut corners. It's a reflection of my values, integrity, sentiment, and passions in life. I'm proud of ALL GOOD Sauce!

What is your favorite small-batch treat?

My favorite small-batch treat is homemade rice krispie treats. I don't really have a sweet tooth, but I'm a sucker for them.

What Drew You To Food?

Food allows me to share what I love with people. We bond over meals, and it's the greatest common denominator for which to connect with others. It's the social and cultural aspects of food that I really enjoy and make me tick.     

Where Does Your Food Inspiration Come From?

My food inspiration comes from the barrio in East L.A., where my immigrant parents owned a Latin grocery shop that specialized in homemade chorizo, costilla de res (barbecued ribs), etc., during the 1980's.

What Products Are You Working On Now?

I'm experimenting with various condiment staples by bringing heat into the mix with guajillo, manzano, scotch bonnet, serrano, and other chili peppers.

Do You Have a Favorite Product?

One of my favorite food products is a jar of sardines that are made by a Spanish company named Ortiz.

Latest Ingredient Obsession?

My latest ingredient obsession is salts by Hepp's Salt! My favorite, in particular, is the white truffle, and I love it on soft boiled eggs.

What Did You Have For Dinner Last Night?

I had three carne asada tacos, one sope, a cup of horchata from King Taco. It takes me back to my childhood without fail.  

What Person, Living Or Dead, Would You Most Like To Have Try Your Product?

I'd love to have Anthony Bourdain try ALL GOOD Sauce! Bourdain is punk rock and more importantly knows —  KNOWS — his Asian food. As an Asian person who's intimately familiar with Japanese, Korean, and Chinese food, I'm just impressed by how well versed and receptive he is toward that genre.   

What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other craftsmen?

My advice for fledgling entrepreneurs is:  be proud and strong in dismissing criticisms from haters. But, at the same time, remain humble and objective when receiving constructive critiques. The challenge is to know how to separate one from the other.

Also, remain true to the core values of your brand — don't compromise your standards by cutting corners!

What Other Local Food Craftsmen or Chefs Do You Admire?

I admire L.A. based Chef/Mixologist, Matthew Biancaniello, for his amazing bespoke cocktail drinks that look gorgeous and taste divine.

If You Had To Choose Your Last Meal, What Would It Be?

If I had to choose my last meal, and I were to be in L.A., then it'd be sushi from Sushi Zo or Sasabune.  

Favorite Restaurant or Food Experience?

One of my favorite restaurants, in L.A., that deserves mentioning is Ma Dang Gook Soo. It's a hole-in-the-wall that serves up Korean comfort staples like chicken noodle soup, cold acorn noodle in soybean milk, dukbokki, kimbap, etc. It's always affordable, and it always hits the spot.

What Do You Enjoy Doing Outside of the Kitchen?

I love spending time with my family and connecting with my good friends. And of course, shopping for good food and cool threads. I also enjoy museums, watching foreign films, and going to the beach — love the ocean air!

What’s Your Favorite Kitchen Soundtrack?

Let the Peaky Blinders soundtrack loop.   

What is your favorite recipe to make with your Habanero-Chili Sauce?

Oyster shooters with ALL GOOD Sauce. 

Come Back Later This Week For The Recipe

What other product in our February basket would you most want to try?

I'm open to try anything that's good and is made with quality, fresh ingredients.

Follow along with Sue on her Spicy Adventures