Concerning hot sauce . . . | Bleader

Concerning hot sauce . . .

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Throw this on some eggs
  • Throw this on some eggs
Hot sauce is the most make-or-break condiment. The proof is in the 57 comments on Grant Brissey's four-sentence blog post for the Slog, titled "Dear Restaurants Who Carry Tabasco as Your Only Hot Sauce." Though Tabasco's chipotle version has been deemed by (a pair of) Reader employees as serviceable, we agree with Brissey that the hot sauce brand is typically weak and too often offered as the only option at restaurants. He offers a levelheaded, cost-effective suggestion:

"You need to also carry, at the very least, the superior-in-every-way Tapatio sauce—it's also made in the United States of America, has a fuller flavor, and is a bargain anywhere it's sold. What's more, it's made in the West, and we all know the West is the Best."

I'm not sure about the west being the best, but I otherwise fully back this statement. Not only do I currently have a back stock of Tapatio in my pantry, I've also been cool with the recent introduction of Tapatio-flavored Doritos, Fritos, and Ruffles. All in all, I consider myself a staunch supporter of Tapatio. Tabasco on the other hand is inferior in both flavor and consistency, and it's endorsed by Mike Golic—who I think we can all agree is intolerable.

Furthermore, I would also have no problem with barbecue sauce being added to the regular rotation of condiments readily available at restaurant tables. Progressive thinkers are all about dipping french fries and tater tots in some Sweet Baby Ray's.

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