cholula, you ain’t no tabasco
Naomi Campbell once threw a phone at her assistant. But she can’t be all bad. After all, she once revealed in an interview that she carries Tabasco in her purse. Assuming she’s not carrying the Tabasco around to splash in her assistant’s eyes, that single fact makes Naomi Campbell bulletproof in my book. Because as far as I’m concerned, Tabasco is the stuff of life.
Unfortunately, around Portland, it’s getting harder and harder to find Tabasco in restaurants. I noticed it happening about a year ago. And now it happens all the time. My friend Patrick says it’s because Cholula reps are always hawking their wares to restaurateurs. Whatever the cause, it’s a real problem. Once, if you asked “Do you have Tabasco,” the response you’d get was “Green or Red?” Nowadays, if you ask “Do you have any Tabasco?” you’re likely to hear “No. [Insert sad hipster waiter face]. But I have Cholula!”
Who wants your stinking Cholula?? Cholula is fine if you’re putting it on an enchilada or Huevos Rancheros. That’s because if you sprinkle Cholula on something, your food automatically turns into Mexican food. So if you’re trying to go in that direction, it helps to start with Mexican food. Cholula gives off a dull, smoky vibe that falls somewhere between the “Hot” and “Fire” sauces at Taco Bell. I’m not knocking that. There’s definitely a place for Fire sauce, I mean, Cholula, and that place is on a 99 cent bean and cheese burrito.
But you for damn sure can’t put Cholula on a bed of tender, soft-cooked eggs, or sprinkle it in little dots all the way down a slice of crisp bacon. You can’t put Cholula on the crunchy top layer of homemade macaroni and cheese. You can’t put Cholula on pizza, unless it’s taco pizza. Admittedly, that last one is a guess, because I’d never order a taco pizza. That shit is gross.
No, sometimes, Cholula just won’t do. Sometimes, the only thing that will do is that blast of acidic, vinegary heat. That fiery hit of Tabasco.
I told my friend Ethan I was writing this post, and he immediately started in on an irrelevant diatribe against Chipotle guacamole, Hunt’s ketchup, and tomatillo salsas. Which just goes to show that we all have our least favorite condiments. I can’t take Ethan seriously because he hates Tabasco. When I complained that Cholula makes everything taste like Mexican food, Ethan opined that “Mexican food is better than Tabasco food,” which just makes me feel sorry for him.
Anyway, I’m not saying restaurants should ONLY offer Tabasco. I just want them to keep Tabasco in the mix. In case you’re wondering, Tabasco is not paying me to write this post. No, this love is for free.
Until the restaurants awake from their cloudy Cholula haze, I’ll just have to carry my own hot sauce. Which is why, this Christmas, I’m asking for this.