Move Over, Frank’s. It’s Time For a Real Hot Sauce
Or, My Love Affair With Cholula
For some time, Frank’s has been my go-to hot sauce. It adds the right kick to my favorite foods (read: “almost everything I eat”), and it’s available just about everywhere I shop.
Even though it’s made in the Midwest, it’s pretty popular here in New York — thanks to it being the hot sauce in the original Buffalo chicken wings recipe.
(For those of you who didn’t get the memo, Buffalos don’t have wings; the name comes from the fact that the recipe was created in Buffalo, NY.)
What I Don’t Like About it
It’s not quite thick enough to stay where I put it. Besides that, I can taste the vinegar in it.
And let’s face it: it’s just too easy to become bored with something you’ve eaten nearly every day for the past 3 or 4 years.
Enter Cholula
It’s a Mexican import, and I’ve usually noticed the bottle with the distinctive wooden cap when I go shopping for more Frank’s. But I never thought to try it.
Last week, though, Ed brought home a bottle. And this morning, whilst pondering breakfast, I decided to give it a try.
