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Started By
Message
I tried Cholula Hot Sauce from Mexico for the first time today.
Posted on 12/1/20 at 10:18 pm
Posted on 12/1/20 at 10:18 pm
Even though I lived in Los Angeles for 27 years, which is basically Northern Mexico, I resisted using Mexican hot sauces. Growing up in South Louisiana I think most of us become kind of hot sauce snobs, so for whatever reason Mexican hot sauce didn't interest me.
But on the recommendation of a friend I bought a bottle of the Cholula hot sauce today and tried it on Tacos for lunch, and stuffed baked potatoes for dinner.
The sauce, which is made from two kinds of peppers, arbol and piquin, has a little bit of a smokey taste. It's not very hot, but it was a nice addition to both dishes. I would definitely recommend it as an addition to Mexican cuisine
Cholula Hot Sauce has been around since 1954, and in the USA since 1989.
6 out of 10 on heat
8 out of 10 on flavor
Fun fact:
But on the recommendation of a friend I bought a bottle of the Cholula hot sauce today and tried it on Tacos for lunch, and stuffed baked potatoes for dinner.
The sauce, which is made from two kinds of peppers, arbol and piquin, has a little bit of a smokey taste. It's not very hot, but it was a nice addition to both dishes. I would definitely recommend it as an addition to Mexican cuisine
Cholula Hot Sauce has been around since 1954, and in the USA since 1989.
6 out of 10 on heat
8 out of 10 on flavor
Fun fact:
quote:
The image on the label is of a woman known as ‘La Chila’ who was the chef to the Cuervo family (yes, the family that owns the famous tequila brand). This cook was renowned for her skillful usage of peppers and was the inspiration for the hot-sauce recipe. The Cuervo family even opened a Cholula restaurant located in Tequila, Mexico, where the hot sauce is incorporated into dishes, many of which are the original recipes of La Chila.
11
Posted on 12/1/20 at 10:34 pm to L.A.
quote:
Growing up in South Louisiana I think most of us become kind of hot sauce snobs,
And yet, louisiana-style hot sauces are garbage.
Posted on 12/1/20 at 10:38 pm to L.A.
I think you would like their green hot sauce. Definitely recommend giving it a try.
And honestly surprised you haven't tried the Mexican hot sauces given how open you are to different wines.
And honestly surprised you haven't tried the Mexican hot sauces given how open you are to different wines.
Posted on 12/1/20 at 10:50 pm to L.A.
Tapatio>>>>Valentina Black Label>>>>Cholula
Posted on 12/1/20 at 11:03 pm to L.A.
You need to turn that cholula into tapatio
Posted on 12/1/20 at 11:04 pm to lazy
quote:
Tapatio>>>>Valentina Black Label>>>>Cholula
That is completely arse backward.
Posted on 12/1/20 at 11:29 pm to Powerman
quote:It's out of character for me not to have tried it. For some reason I just had the impression that Mexican hot sauces were garbage. Live and learn
I think you would like their green hot sauce. Definitely recommend giving it a try.
And honestly surprised you haven't tried the Mexican hot sauces given how open you are to different wines.
I'll grab a bottle of their green sauce. The store where I bought the orginal sauce must have had at least 4 other flavors.
Posted on 12/1/20 at 11:30 pm to WestCoastAg
quote:Interesting. I see it all the time in restaurants. Or lat least I used to when I lived in Californistan
You need to turn that cholula into tapatio
Posted on 12/2/20 at 3:32 am to L.A.
As a Mexican hot sauce aficionado I think they each serve their own purpose. Tapatio is great on ceviche. But I prefer valentina or cholula as a general use sauce
Valentina is also great on chips
Valentina is also great on chips
Posted on 12/2/20 at 8:43 am to L.A.
quote:
image on the label is of a woman known as ‘La Chila’ who was the chef to the Cuervo family
On a scale from 1-10, how hot is she?
This post was edited on 12/2/20 at 8:44 am
Posted on 12/2/20 at 8:55 am to Boo Krewe
quote:
Try carribean hot sauce
Specifically Marie Sharp's Habanero.
Posted on 12/2/20 at 9:06 am to L.A.
I haven't tried the original, but the Cholula Chili Garlic is very bad.
Posted on 12/2/20 at 9:09 am to Centinel
Now you're speaking my language. Everything Marie Sharp makes is great. The green habanero is awesome on eggs.
Posted on 12/2/20 at 9:10 am to L.A.
Cholula is my go to sauce with fresh hot Guthries. Pairs great with shitty cheap fried chicken fingers.
Posted on 12/2/20 at 9:14 am to L.A.
quote:
t's out of character for me not to have tried it. For some reason I just had the impression that Mexican hot sauces were garbage. Live and learn
They are if you are expecting them to had some heat to a dish. But if you are looking for flavor they can be a great addition to foods. Particularly Mexican food. For instance, I'm never going to put Valentina in my red beans and rice. The "tanginess" of Valentina wouldn't be a welcomed addition. But on a taco, enchilada, etc, you can keep the Louisiana stuff.
Posted on 12/2/20 at 9:27 am to L.A.
quote:
6 out of 10 on heat
I really like it because it gives good flavor without the heat, but it's really about a 2 out of 10 in regards to heat
Posted on 12/2/20 at 9:43 am to TheNolaClap
quote:
Everything Marie Sharp makes is great.
Yup. I actually stayed not too far from where Marie Sharp's is produced. There's a ton more versions you can get there in Belize than we get here in the US.
ETA: Although most of them you can order directly online.
This post was edited on 12/2/20 at 9:47 am
Posted on 12/2/20 at 9:54 am to Alt26
quote:
They are if you are expecting them to had some heat to a dish. But if you are looking for flavor they can be a great addition to foods. Particularly Mexican food. For instance, I'm never going to put Valentina in my red beans and rice. The "tanginess" of Valentina wouldn't be a welcomed addition. But on a taco, enchilada, etc, you can keep the Louisiana stuff.
Nailed it. Hot sauce is like wine, have to pair it with complimentary foods.
Posted on 12/2/20 at 9:56 am to L.A.
I love cholula’s habanero sauce
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