I will take just about any hot sauce over Tabasco. If a place doesn't have Cholula, they're not a good restaurant (or are a _very_ good restaurant, and don't have hot sauce at all).

I don’t want a hot sauce to do more than add some acid and heat to my eggs or po’boy sandwich, therefore Tabasco. I find others too present and opinionated, making the dish just taste like the hot sauce.

While we're offering personal opinions, I respectfully disagree.

Sometimes Tobasco is exactly what you need! A baked potato with chives, cheddar, and sour cream is really elevated with some Tabasco splashes.

Tabasco is hit or miss, usually good with seafood. Tapatio is my preferred hot sauce with eggs or avocado! And the price point is ideal. Cholua is best with dinners, but the price point can get in the way.

I don't mind tobasco, but I'd rather see a Frank's Red Hot

Louisiana Hot Sauce for me. Beats Tabasco and Franks hands down.

>If a place doesn't have Cholula, they're not a good restaurant

If you're comparing only the taste profile of the two, then perhaps, but Cholula is not as hot by comparison, at least to me. Which is why a decent restaurant (US) needs both. I don't like the excessive vinegary taste of tabasco, my work around is to mix it with ketchup on the plate.