cholula is a solid mild sauce. I consider it as a stepping stone to valentina, then the Guatemalan favorite picamas. next thing you know your full on kutbil-ik yucateca and you need habanero on everything just to have a good day
+1 I have the yucateca on (all the things) every morning.
I stop at Cholula, anything stronger is risking gastrointestinal regret.
Cholula standard is boring. The Habanero variant is OK. But looking at the list of ingredients is not.
Yucatan Sunshine is my go-to for habañero. For a change of pace, Marie Sharp's.
I think it's the reduced vinegariness and thicker consistency - eggs of any kind with lashings of cholula is a regular breakfast for me
I find it only slightly better than Tabasco. Tapatío is the go-to for me.