What was meant to be a celebratory dinner turned into a nightmare for Dr. Angela Reyes when a single bite of the restaurant’s signature “Volcano Wings” left her with life-altering injuries—and now she’s suing for financial compensation to cover medical bills and lost income. The esteemed pediatrician, 42, says she suffered third-degree burns to her esophagus and stomach lining after unknowingly consuming an ultra-concentrated chili extract hidden in the dish, an ingredient so potent it’s banned in several countries.
Dr. Reyes, a mother of two and director of a busy clinic in Scottsdale, Arizona, recounted the ordeal in a NBC News interview, describing how her throat “felt like it was on fire” minutes after her first wing. She assumed it was just extra-heat seasoning—until she began vomiting profusely and was rushed by friends to the emergency room. CT scans at Mayo Clinic revealed severe chemical burns, and endoscopy confirmed necrosis in her esophageal tissue, a diagnosis detailed in a Journal of Emergency Medicine report.
“I never imagined a plate of wings could send me to the ICU. Now I can’t eat solid foods without excruciating pain.” — Dr. Angela Reyes #SpicyFoodDanger— HealthWatch (@HealthWatch) July 20, 2025
The restaurant in question, Fire & Flame Bistro, proudly advertises its menu on Yelp for fiery flair, but nowhere does it disclose the use of “Dragon’s Breath” chili oil—a concentrate extracted from Bhut Jolokia peppers, which registered over one million Scoville heat units in research featured on The Guardian. Health code experts warn such extracts should be handled like industrial chemicals, not food additives.
“Dragon’s Breath isn’t a flavoring—it’s a chemical agent. Restaurants must treat it accordingly.” #FoodSafety— Dr. Nina Patel (@ninafoodsafe) July 20, 2025
Reyes’s lawsuit, filed in Maricopa County Superior Court and reviewed by Reuters, alleges negligence and failure to warn. She is seeking $5 million in damages, citing ongoing complications including chronic gastroesophageal reflux disease and dysphagia, conditions that now require daily medication and costly nutritionist consultations, as outlined by the CDC’s reflux guidelines.
Friends at the restaurant say they warned her once about the heat, but Reyes insists no one mentioned the extract’s intensity. Fire & Flame’s manager issued a brief statement on their Facebook page, expressing sympathy but denying responsibility: “Our menu notes ‘very spicy’ next to Volcano Wings. Patrons choose their heat level. We cannot control individual tolerance.”
“Very spicy” doesn’t cover third-degree chemical burns. That’s deceptive at best. #LabelItRight— ConsumerAdvocate (@ConsumeWatch) July 20, 2025
Legal experts note that under Arizona law, establishments must post clear allergen and hazard notices. Attorney Marcus Liu told AZ Central that “mislabeling a chemical concentration as mere ‘spice’ could constitute fraud and breach of duty.” Reyes’s team is gathering expert testimony on proper labeling practices from food safety authorities at the FDA and American Public Health Association.
Social media has lit up in support of Reyes, with #JusticeForDrReyes trending on X as users share their own painful spice stories. A TikTok by @SpiceSurvivors demonstrates varieties of pepper sauces—warning viewers to research Scoville ratings before ordering—and has accumulated over 2 million views.
Don’t assume “spicy” means safe. Educate yourself on pepper heat scales. #ScovilleScale— SpiceSurvivors (@SpiceSurvivors) July 20, 2025
Meanwhile, health professionals stress moderation and awareness. Gastroenterologist Dr. Sheila Martinez told CNN Health that “capsaicin in normal amounts offers metabolic benefits, but high-purity extracts can inflame mucosal tissue irreversibly.” She recommends anyone with preexisting GERD or ulcers to avoid extreme condiments altogether.
Fire & Flame’s peer restaurants in Scottsdale have begun updating their menus with explicit warnings, according to a Eater investigation. Some now list Scoville ratings and advise patrons to sign waivers before sampling “ultra-hot” dishes.
As Dr. Reyes continues her recovery—undergoing weekly endoscopies and speech therapy to manage swallowing—she urges diners to demand transparency. “If you wouldn’t ingest battery acid, don’t eat unregulated chili extracts,” she told Forbes. “Know what’s in your food, and hold vendors accountable.”
Her lawsuit could set a precedent for the restaurant industry, forcing clearer labeling of extreme heat ingredients and raising consumer safety standards nationwide. Until then, foodies are reminded: seek the thrill of heat, but beware the peril hidden behind innocuous warnings like “very spicy.”
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