Sriracha Or Tabasco: Which Sauce Is Better? A Foodie’s Take On The Battle Of The Hot Sauces
Sriracha sauce has been in the news a lot lately. While the community where the red sauce with the green tip bottle is made has tried – unsuccessfully – to get the plant shut down over odor concerns, it seems like the hot sauce has suddenly shown up at just about every restaurant you go to.
While I certainly applaud new food trends, I have always been a fan of old classics. Usually, what goes up always comes down and today’s top-shelf product becomes tomorrow’s value brand. That adage is no more apparent than in the food and beverage world, where long-time favorites are always being replaced by the next best thing. [As an aside, research Miller High Life and Miller Genuine Draft to see what I’m talking about]
So the whole idea that Sriracha sauce is this novel product has been puzzling me for a while. There has always been a hot sauce available – and it’s known as Tabasco. And – in my personal opinion, Tabasco is a better-quality product that Sriracha sauce.
For a while, I thought I was alone in my thoughts. That is, until I ran across a blog article by Dominique Zamora with Foodbeast.com. Her take on the popularity of Sriracha and the benefits of Tabasco mirror mine. Her list – linked here – makes for interesting reading.