<p>dont you guys think tabasco has a monopoly over other hot sauces? i only see tobasco in restaurants except for mexican restaurants which have cholula and restaurants in louisiana which have Louisiana Gold.</p>
<p>What restaurants are you talking about? Most of the restaurants I go to don’t have Tabasco and at supermarkets (where the real war is fought) Tabasco has a fairly proportional space to what I’d imagine the market share to be.</p>
<p>I would have liked to provide examples, but for some reason I’m drawing a blank on sauces I like at the moment. I do know that I live in Minnesota and I see “Louisiana Gold” at a few places.</p>
<p>I really don’t know of any other bottled hot sauces. It’s kinda like how there is always Heitz ketchup. It seems like all the restaurants use the same brands. Chances are that they are the best selling brands and they are trying to make their customers happy by choosing a brand they most likely like.</p>
<p>Don’t think about these things man.</p>
<p>Chipotle uses tabasco sauce.</p>
<p>^ Speaking of Chipotle…that free burrito day made my life</p>
<p>oh well in california, i see tabasco most of the time, then this mexican one called cholula, then louisiana gold. i guess its different in other states</p>
<p>Chipotle stinks.</p>
<p>^ ah hell no you did not say chipotle stinks. i think the ohio branch sucks</p>
<p>Why does the ohio branch suck? =P</p>
<p>^ you are the first to say chipotle stinks. it must be the branch</p>
<p>I was halfway joking/■■■■■■■■.</p>
<p>I work there. Working there sucks. Believe me. Don’t do it.</p>
<p>My friends are split right down the middle about Chipotle. I’ve never eaten there myself, but the pro-Chipotle half says that the food is amazing and the stores are a lot more sanitary than other Mexican places. The anti-Chipotle half says that it’s super bad for you, owned by McDonalds, and a menace to all REAL Mexican shops around. I guess that’s what you get for living next to the border.</p>
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<p>The latter -_=</p>
<p>Chipotle food is pretty sanitary and fresh. We make the food right in front of you and almost everything is made fresh that morning or throughout the day (my store opens at 11 and we have people there starting at 7:30 to get ready for the day).</p>
<p>Chipotle can be super bad for you if you let it. I’ve seen people get 4 or 5 spoonfuls of sour cream and 3 handfuls of cheese along with double or triple meat. For the most part, you can make a decent filling meal for under 500 calories if you’re smart (believe me, when you work there and are eating the food 4 or 5 times a week, you know what’s bad for you.)</p>
<p>The business part of chipotle is the part that gets to me. It’s not franchised, which is a good thing (I’ve only had bad experiences with franchised stores), but I don’t like working for a “big business”</p>
<p>Tabasco is successful because the founder had family members his sons! in the military that were higher ups in the military like brigadier general ( Walter Stauffer McIlhenny ) that got the family product introduced to the U.S Military of course it increased sales to the government and the civilian market as well! What better marketing strategy could a company have a powerful general in the U.S Military that has so much pull for his family business that would benefit from his position in the military.</p>
<p>Here is a link to [Tabasco</a> sauce - Wikipedia, the free encyclopedia](<a href=“http://en.wikipedia.org/wiki/Tabasco_sauce]Tabasco”>Tabasco sauce - Wikipedia) and below an excerpt from their site </p>
<p>During the Spanish-American War, John Avery McIlhenny, son of Tabasco’s inventor and second president of McIlhenny Company, served in the 1st U.S. Volunteer Cavalry Regiment, better known as Theodore Roosevelt’s Rough Riders. His son, Brigadier General Walter Stauffer McIlhenny, USMCR, a World War II veteran and recipient of the Navy Cross, presided over McIlhenny Company from 1949 until his death in 1985. During the Vietnam War, BGen. McIlhenny issued the The Charlie Ration Cookbook. (Charlie ration was slang for the field meal given to troops.) This cookbook came wrapped around a two-ounce bottle of Tabasco sauce in a camouflaged, water-resistant container. It included instructions on how to mix C-rations to make such tasty concoctions as "Combat Canap</p>