# Sriracha, Tajin or good ol' Tabasco? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 30, 2025, 7:17pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314 "2025-06-30T19:17:36Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 30, 2025, 7:17pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/1 "2025-06-30T19:17:36Z")
Do you keep all or an even bigger variety? Why? Louisiana hot sauce is my favorite with catfish meals. But I like Takis on tacos. (Or Taco bell packets-hot) I can’t do the new thing of Takis on sweet things. Too too much for me. ---
**Author:** ![Zoobi](https://avatars.discourse-cdn.com/v4/letter/z/13edae/32.png) [@Zoobi](https://boards.straightdope.com/u/Zoobi)\ **Post date:** [June 30, 2025, 7:26pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/2 "2025-06-30T19:26:14Z")
Are you misspelling Tajin? Takis are a corn chip. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 30, 2025, 7:31pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/3 "2025-06-30T19:31:34Z")
It depends. Tabasco (or other three-ingredient Louisiana-style sauce) is for American foods (including Cajun and Creole). It’s good on eggs and hashbrowns. Sriracha is for Asian foods; but it’s also good on omelettes. Mexican-style sauces are for Mexican-style foods. When it comes to a breakfast burrito, I’m as likely to use Tapatio as I am Tabasco. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [June 30, 2025, 7:33pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/4 "2025-06-30T19:33:16Z")
> [@Beckdawrek](#): > > Louisiana hot sauce is my favorite with catfish meals. Wow, so very, very southern 'Murrican! Catfish, even! No, I don’t use any of the mentioned hot sauces, though I used to use Huy Fong sriracha (not “siraccha” – there is no “sir” in the name, it has not been knighted!). I probably have some old Tabasco on hand, but haven’t used it in years. I prefer my Caesars milder than I did in my youth. The only hot sauces I actually use are Huy Fong chili garlic sauce on some Asian dishes, and on rare occasions, “Angry Grandma”, aka Lao Gan Ma Chili Crisp. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 30, 2025, 7:39pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/5 "2025-06-30T19:39:16Z")
Apparently I can’t spell today. Ah well. I’ll flag myself. ---
**Author:** ![Reply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reply/32/15952_2.png) [@Reply](https://boards.straightdope.com/u/Reply)\ **Post date:** [June 30, 2025, 7:44pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/6 "2025-06-30T19:44:15Z")
Sriracha is good on anything Asian and just about anything else, but we also like to sample and collect hot sauces wherever we go. Some we (well, I) I enjoy just for the heat, others have more complex flavors that can really add to a dish. Out in the Pacific Northwest, we have this pub and quirky hotel chain called McMenamins, and they make their own [line of hot sauce](https://www.shopmcmenamins.com/condiments/)s. I love those. We also have small producers all around that sell at farmers’ markets. A little bit can change a dish from good to excellent, or from terrible to somewhat edible! ---
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [June 30, 2025, 7:44pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/7 "2025-06-30T19:44:36Z")
Lao Gan Ma chili crisp is my go-to spicy additive when I can’t be bothered to mix up hot mustard from powder. ---
**Author:** ![Reply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reply/32/15952_2.png) [@Reply](https://boards.straightdope.com/u/Reply)\ **Post date:** [June 30, 2025, 7:45pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/8 "2025-06-30T19:45:51Z")
PS Sriracha is just a type of sauce, not a brand. Even Tabasco makes their own sriracha! I think that was a product of Covid, when Huy Fong couldn’t make enough to keep up with demand. > **[Sriracha Sauce](https://www.tabasco.com/hot-sauces/sriracha-sauce/)** > > This Sriracha sauce is a hot sauce made from sweet chilis, Thai spices and aged red peppers. Preservative-free, Non-GMO, Gluten-Free and Kosher. Huy Fong also makes this other, more solid sauce in a small jar, marked with their rooster. We like that a lot too, especially in soups and pho. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 30, 2025, 7:48pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/9 "2025-06-30T19:48:14Z")
@wolfpup , I’ll catch, clean and cook you up a mess of catfish that will curl your hair. With all the fixin’s. Whoo hoo! Ya’ll come. Go way south, turn right at Tennessee and keep south. You’ll find me. I love a good Fish! (Tabasco brand sriracha is so so bad. Get the cheap stuff) ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [June 30, 2025, 7:57pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/10 "2025-06-30T19:57:30Z")
I don’t have a ton of hot sauce, but I always have sriracha and Cholula. I don’t currently have any Tabasco – should get some. I like it on eggs. Catfish? No, thanks. ---
**Author:** ![Reply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reply/32/15952_2.png) [@Reply](https://boards.straightdope.com/u/Reply)\ **Post date:** [June 30, 2025, 7:59pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/11 "2025-06-30T19:59:05Z")
Costco has a good selection these days. If they have any Truff sauces in stock, I highly recommend them. They’re truffle flavored and good on everything, especially pasta. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [June 30, 2025, 8:00pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/12 "2025-06-30T20:00:53Z")
> [@Beckdawrek](#): > > @wolfpup , I’ll catch, clean and cook you up a mess of catfish that will curl your hair. With all the fixin’s. Whoo hoo! I’ll thank you to refer to my lovely silky tri-coloured coat as “fur”, not “hair”. But I bet you do cook up a fine mess’o’catfish, and it’s probably lovely. I’d love to come by and have some, but alas, as indicated in other threads, the chance that I will ever willingly venture into the US of A ever again is approaching zero. > [@Reply](#): > > Costco has a good selection these days. If they have any Truff sauces in stock, I highly recommend them. They’re truffle flavored and good on everything, especially pasta. Maybe the spicy sauces themselves, but I really don’t like their truffle-flavoured hot pasta sauces. ---
**Author:** ![Crafter\_Man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/crafter_man/32/458_2.png) [@Crafter\_Man](https://boards.straightdope.com/u/Crafter_Man)\ **Post date:** [June 30, 2025, 8:05pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/13 "2025-06-30T20:05:23Z")
Sriracha. My “go-to” was Huy Fong, but the local Walmart stopped carrying it for some reason. So I have tried a couple others that it does carry: [Tabasco Sriracha Sauce](https://www.tabasco.com/hot-sauces/sriracha-sauce/). Quite tasty, I must say. Though I prefer Huy Fong. Slightly less spicy than Huy Fong, too. [Melinda’s Sriracha Hot Chili Sauce](https://melindas.com/products/melinda-s-sriracha-hot-sauce). It’s good, but it’s a lot hotter than Huy Fong or Tabasco Sriracha. It’s more of a hybrid, IMO, between hot sauce and sriracha sauce. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [June 30, 2025, 8:06pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/14 "2025-06-30T20:06:44Z")
> [@Crafter\_Man](#): > > Sriracha. My “go-to” was Huy Fong, but the local Walmart stopped carrying it for some reason. So I have tried a couple others that it does carry: Huy Fong was having supply chain problems over the past year or so. It may be back in stock in some places. ---
**Author:** ![snowthx](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowthx/32/10660_2.png) [@snowthx](https://boards.straightdope.com/u/snowthx)\ **Post date:** [June 30, 2025, 8:21pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/15 "2025-06-30T20:21:04Z")
Right now we have a bottle of Sriracha (the original green topped bottle, not the compromised other brands), Crystal, Tapatio, and La Perona. The sriracha goes on anything Asian, but is also great with a strip down the side of a hot dog or sausage, and in spaghetti and on other pasta dishes, as well as with kabobs. Crystal I use for jambalaya and in soups, Tapatio is the general hot sauce for Mexican and breakfast items. I like the La Perona in small drops here and there as it packs a sharper punch than Tapatio. I also get Cholula and Valentina Mexican hot sauces in the mix. I stopped using Tabasco a while ago as there are so many less vinegary options now. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 30, 2025, 8:21pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/16 "2025-06-30T20:21:07Z")
I don’t particularly like Huy Fong Sriracha, but I do like Melinda’s, so I have that. I don’t care what Crystal boosters say, but I prefer the funk of Tabasco to it. I also like Louisiana Hot Sauce. Not a fan of Frank’s for anything but wings. Mexican gets Valentina, Tapatio, or Cholula. I have various chili oils/crisps (including homemade). I always have at least three or four bottles of some Habanero sauce around. Right now, it’s Melinda’s, El Yucateco red, green, black, and Caribbean (my favorite. Oh, wait, I have the Kutbil-ik extra hot, too—that may be my favorite.) I have a Yellowbird Serrano sauce, as well. Probably some others I’m forgetting. I know I have some other Caribbean hot sauces in there, too. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 30, 2025, 8:27pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/17 "2025-06-30T20:27:16Z")
Oh, I have Choulula too. I forgot that. We are up to our elbows in purple hull peas. Got a big pot for supper. Corn bread when I get up and mix it up for Mid-dau. Pea sauce is a thing we make ourselves. It’s basically a mild pepper sauce and a thin tomato base. With our own spices. Add garlic and onions. More vinegar than anything. Oh, crap. I had Taco bell after dialysis. I think I had 4 packets of their junk. I’m really gonna be _pepper-y_ tonight. 😀 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 30, 2025, 8:41pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/18 "2025-06-30T20:41:33Z")
> [@pulykamell](#): > > I don’t particularly like Huy Fong Sriracha I really did like Huy Fong, until they stopped making it. I wish they’d bring it back. Right now I’m using Underwood Ranches Limited Edition Dragon Sriracha Sauce. ISTR that Huy Fong was hotter, which I liked. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 30, 2025, 8:43pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/19 "2025-06-30T20:43:41Z")
Did it disappear again? I remember it coming back around a year ago, but I haven’t looked for it lately. ---
**Author:** ![FinsToTheLeft](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/finstotheleft/32/2930_2.png) [@FinsToTheLeft](https://boards.straightdope.com/u/FinsToTheLeft)\ **Post date:** [June 30, 2025, 8:47pm UTC](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314/20 "2025-06-30T20:47:47Z")
Without exaggeration, we probably have 15 open hot sauces at the moment including the three mentioned in the subject. My wife and older daughter are big fans of the spicy stuff. [Next page](https://boards.straightdope.com/t/sriracha-tajin-or-good-ol-tabasco/1020314.md?page=2)