We started our campout this weekend with a fresh bottle each of Tabasco and Cholula. Our group was mostly Anglo, with just one Hispanic family. As of this morning the Cholula bottle was almost empty, while the bottle of Tabasco was mostly unused.Tabasco has a big problem on its hands, so it's running this really creepy commercial to tell people that Tabasco is more than hot.
Sorry, Louisiana. Cholula just tastes better.
13 comments:
Tabasco went from a clever commercial where mosquitoes combusted to freaking talking pepperoni.
You're right though, Cholula is better, especially on eggs and hash browns.
Chile garlic for me, please!
Coworkers turned me on to Cholula on popcorn. Even better than on pizza. Man, it's like crack: once you have a taste you want more and more.
I liked TryMe brand Cajun Sunshine for the cayenne-vinegar genre. I haven't looked for it for a while, but it may be gone from the stores...
Here is a place to find some that taste good, and some that are just chemical weapons:
http://www.mohotta.com/
I like sauces with a carrot base as opposed to vinegar, when I want a clean, hot flavoring.
When I was in college I picked up some grunt work (scraping, priming and painting metal railings) between semesters at different places and worked with a lot of Mexicans and I ate with them. At the time (1980s) they used Tabasco. Cholula wasn't available here then. Now it is.
Lafayette is just down the road and I'd prefer to support an American company when it comes to this important culinary issue, but I am sorry. Cholula rocks. Tabasco is heat but too vinegar, while Cholula is also hot but adds taste.
In case any newbies stumble in here based on keyword searches, no one at the Cholula company contacted me or paid me dime one.
I like vinegar, so I like Tobasco. I need more heat as well.
Count me as a Tabasco fan as well...taste is personal.
Like 'em all but it depends what you're putting them on.
Crystal Hot Sauce seems to have more flavor than Tabasco, but less heat.
Also good: Sriracha, El Yucateco Chile Habanero, & Dat'l Do-it Sauces.
Oh, and a local taquerÃa makes its own homemade Valentina-type sauce.
+1 on Sriracha.
I like Frank's. My wife likes that Cajun Power garlic sauce and Cholula.
I can't remember the last time I had Tabasco, though.
For me please have Tabasco on the table, it gives a perfect flavor.
Thanks for this article, pretty helpful piece of writing.
I'm gonna try Cholula for three reasons:
I'm a Mets fan (it's their 'official' hot sauce);
I'm curious;
I'd LUV to stick it to LA's Bobby Jindal!
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