The Inspiration Behind Our August Specials
🔥🌶️ Szechuan spice. Sticky sauce. Numbing heat. Let’s close out summer with a sweat.
At 1950 Originals, we’ve always celebrated bold flavors and cultural influences that go way beyond your standard burger-joint expectations. From Caribbean vibes to nostalgic throwbacks, we believe flavor should tell a story.
But there’s one territory we hadn’t explored — until now:
The love of the burn.
This month, we’re turning up the heat. Inspired by the bold, spicy, and sensory-punching flavors of Szechuan cuisine, Chef Danny is bringing that Far East fire right to your face. We’re calling it our August Heatwave Series — and it’s as loud as the weather outside.
🌶️ Bringing the Heat from the Far East
Not all spice is the same.
Some give you heat without flavor. Others bring flavor with balance. Then there’s Szechuan spice — famous for its numbing effect, deep aromatic profile, and bold, unapologetic heat.
Szechuan peppers and southern Chinese spices aren’t about lighting you up just to be edgy — they’re about layered flavor and full-body experience. And for the spicy food lovers out there? This one’s for you.
🔥 Fun fact: Spicy food in hot weather can actually cool your body down by making you sweat. So yes — sweating over a sandwich is actually science. 💦
🐔 Szechuan Chili Chicken Sandwich
Chef Danny took our fan-favorite 24-hour marinated grilled chicken and turned it into something fiery, aromatic, and totally addicting.
Here’s the breakdown:
Grilled chicken, straight off the grill
Tossed in Szechuan garlic chili oil — bold aromatics and red heat
Layered over Pickles for crunch and tang
Topped with Napa cabbage + ginger slaw for that cool, crisp balance
Served on a toasted ciabatta roll that soaks up every last drop of spicy, oily goodness
The result? A chicken sandwich that burns, crunches, refreshes, and makes you come back for another bite — even while your forehead's sweating.
🍟 Sticky Tallow Fries
You know we don’t just do “regular” fries.
For August, we gave our beef tallow fries a full makeover — inspired by the sweet, sticky, spicy flavors of General Tso’s Chicken, a dish that was actually invented in NYC back in the 1970s.
Here’s what’s going on:
Fries tossed in Sticky Sauce (a sweet/savory blend Chef Danny reverse-engineered from the original General Tso’s)
Topped with scallions, sesame seeds, and old-school chow mein noodles for crunch
Messy, sticky, nostalgic, and seriously addictive
This is the kind of dish you eat with your fingers — and proudly walk away sticky.
🥣 Don’t Forget the Dip
To bring it all together, we’re offering two limited-time sauces on the side so you can customize your burn:
Szechuan Garlic Chili Oil – spicy, aromatic, garlicky, with chili crunch
Sticky Sauce – sweet, tangy, and straight out of a Chinese-American kitchen dream
Dip your fries. Add more to your sandwich. Or just ask for a spoon and go to town.
🔥 Come Ride the Heatwave
Whether you’re a spice fanatic or just looking for something new to try before summer ends, August is bringing the fire — literally. These specials are bold, bright, and unapologetically full of flavor.
But like all specials at 1950 Originals…
They’re here for a limited time only.
