7 Spicy Cocktails And Dishes That Pack On The Heat

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Hot and spicy foods are not for everyone. For every person who loves spicy wings and bowls of noodles, there’s someone who prefers things mild.

But for those of us who truly appreciate turning up the flavor with some heat, there’s nothing like it.

National Hot and Spicy Food Day will be observed on August 19. For anyone who loves all things hot and spicy, this is a great opportunity to pack some heat and kick spice levels up a notch.

Sun Breathing Feast

Sun Breathing Feast at Volcano Grille in Las Vegas.

Downstairs Loft Creative, LLC

At Volcano Grille in Las Vegas, this hearty hibachi meal features tender steak, premium salmon, juicy chicken breast and two shrimp appetizers, paired with a choice of grains, grilled rice, yakisoba noodles, or white rice, and sautéed hibachi vegetables for a perfectly balanced feast. For added heat, ask for your meal to prepared in Spicy Garlic or Spicy Teriyaki sauces.

“Our Sun Breathing Feast is a bold celebration of flavor and fire. This signature dish brings together grilled-to-order steak, salmon, juicy chicken breast and two perfectly seared shrimp that can be prepared with your choice of spicy garlic sauce for intense heat or spicy teriyaki for a sweet-and-spicy kick. But the real heat? That comes from our arsenal of house-made spicy sauces, including over six fiery options like our ghost pepper-infused Hot Lava, bold Creamy Wasabi, Japanese Salsa and tangy Hot Mustard,” said Fitz Villareal, Co-Founder of Volcano Grille.

Habanero Watermelon Margarita

The Habanero Watermelon Margarita was never planned—it just happened. One day, bartender Joel Hagen found himself with a leftover container of watermelon juice. Out of simple curiosity, he added it to his classic margarita, taking a chance that ended in a boldly refreshing twist. That same night, longtime friend Walter Kuhn came in for his signature “Walterita”—margarita made with habanero-infused tequila, a tradition Walter shares at every restaurant Joel’s been involved.

With a little spicy tequila left over in the shaker and a new inspiration from the earlier watermelon experiment, Joel decided to blend the two: “I had just enough habanero tequila and the watermelon juice left. I figured, why not? And it turned out stupidly good—a wild, refreshing balance of sweet and spicy. Some of the best drinks I’ve ever made happened when I wasn’t really chasing anything—just letting curiosity guide me. The habanero watermelon margarita was one of those happy accidents—sweet, spicy, and perfect for anyone who wants a little adventure in their glass,” says Joel Hagen, bartender at Wine & Whiskey in Bigfork, Montana.

Spicy Rigatoni alla Vodka

At The Italiano in Scottsdale, their Spicy Rigatoni alla Vodka is made with sautéed onions, Calabrian chile, San Marzano tomatoes, vodka, cream, and pecorino.

“My Rigatoni alla Vodka isn’t just pasta, it’s a velvet-smooth, pink masterpiece that seduces with every bite. “Each forkful is laced with silky cream, a kiss of San Marzano tomato, and a fiery Calabrian chili and vodka flare that creates pure addiction on the plate,” said Chef Joey Maggiore, chef and co-founder of The Maggiore Group and Chef Joey Concepts.

Spicy Kung Pao Wings

At Tigress at The Perry Hotel Naples, crispy chicken wings tossed in Chef Dale Talde’s fiery take on a kung pao sauce — a spicy, savory, and sweet blend of toban jan, sweet chili sauce, and tingling Szechuan peppercorns — topped with peanuts, scallions, and cilantro, and served with a refreshing celery, carrot, and dill salad.

“What makes these wings stand out is the sauce. It hits every note: spicy, savory, sweet, with the perfect tingle from the peppercorns. This dish has been with me for over a decade. It’s a favorite that’s hard to take off the menu because it really exemplifies my take on something familiar, done in a new style,” said Chef Dale Talde.

Flamin’ Southwest Burger

At Joe’s Farm Grill in Gilbert, Arizona, the Flamin’ Southwest Burger challenges even the most enthusiastic spice-lover. This massive mouthful begins with a six-ounce patty of local, natural, fresh-ground chuck meat cooked “pink” (unless otherwise requested), then topped with hot (and they mean hot!) ghost pepper jack cheese, jalapeños, pico de gallo, chipotle mayo and avocado.

“The Flamin’ Southwest Burger is a taste of our region made with the highest quality ingredients we can find,” said Joe Johnston, founder of Joe’s Farm Grill. “We source locally and harvest our own fruit, vegetables and herbs here at the Farm at Agritopia, so when you order any dish on the menu, you’re getting our passion on the plate. Plus, if you can take this burger down without breaking a sweat, you get some major bragging rights.”

Chili Lobster

At Forgione In New York City, lobster with chili and a toasted sesame bun on the side. “I took a trip to Singapore years ago and was treated to chili crab in a fine dining restaurant. I was in awe of the fact that in a tablecloth fine dining restaurant we were told to just rip into the crabs with our bare hands. There was something so fun and primal about the whole experience. Not to mention delicious! I knew I wanted to create that primal moment I had in Singapore, so I decided to leave our lobster in the shell for guests to get a little dirty. I still love watching people dressed up get a little primal. I think there’s a type of sensory magic that happens when we eat food with our hands.The bread can be used to build the ultimate lobster roll and is the perfect way to soak up all the spicy sauce left in the bottom of the bowl,” said Marc Forgione.

Bacon Kimchi Stir Fry Udon

At Bonchon, this new menu innovation offers a bold combination of stir-fried kimchi and sizzling bacon, layered with Bonchon’s signature Spicy sauce, for the perfect balance of heat and flavor. Ingredient details: Wheat noodles stir-fried with bacon, pork belly, kimchi, and onions in Soy Garlic and Spicy sauce, topped with a fried egg and scallions.

“This dish was inspired by the idea of bridging familiar American comfort flavors with one of Korea’s most iconic tastes,” says Bonchon International R&D Chef Jae Park. “By combining a classic American ingredient, bacon, with the bold and distinctly Korean flavor of kimchi, we’ve created a menu item that is approachable, exciting, and undeniably Bonchon.”