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Comment by Carrok | Hacker News Reader

I will take just about any hot sauce over Tabasco. If a place doesn't have Cholula, they're not a good restaurant (or are a _very_ good restaurant, and don't have hot sauce at all).

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I don’t want a hot sauce to do more than add some acid and heat to my eggs or po’boy sandwich, therefore Tabasco. I find others too present and opinionated, making the dish just taste like the hot sauce.

While we're offering personal opinions, I respectfully disagree.

Sometimes Tobasco is exactly what you need! A baked potato with chives, cheddar, and sour cream is really elevated with some Tabasco splashes.

I don't mind tobasco, but I'd rather see a Frank's Red Hot

Tabasco has a lot of acid and salt in it; in addition to (very minor/mild) flavor the big additions Tabasco brings to the party are Acid, Salt, and some heat. Cholula is more like a taco sauce, Tabasco does a lot to the food it is on. If you have a poor sense of smell, you'll probably enjoy Tabasco more than Cholula because it's adding a lot of chemical process, not just the minor flavor.

>If a place doesn't have Cholula, they're not a good restaurant

If you're comparing only the taste profile of the two, then perhaps, but Cholula is not as hot by comparison, at least to me. Which is why a decent restaurant (US) needs both. I don't like the excessive vinegary taste of tabasco, my work around is to mix it with ketchup on the plate.

Tabasco is hit or miss, usually good with seafood. Tapatio is my preferred hot sauce with eggs or avocado! And the price point is ideal. Cholua is best with dinners, but the price point can get in the way.

Cholula can't be beat for Mexican food, but I'd prefer if more restaurants offered Crystal.

Crystal, or Louisiana Brand, are much more my preference. I just don’t care for Tabasco peppers.

Louisiana Hot Sauce for me. Beats Tabasco and Franks hands down.

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