One of the things I love most about travel is the opportunity to try new foods and tastes. That's one of the reasons the blog and associated websites are moving towards a newer focus on not only places we go, but the foods and drink that go along with those places.
Last year's mega-Road Trip - "Nineteen Days, 25 States, 6000 Miles" - was no exception. We sampled wines in Missouri and Virginia, down-home cooking' in North Carolina, seafood in Pensacola and quite a few other regionalized dishes.
One of the more enduring discoveries was this stuff: Crystal Hot Sauce.
We ran across it in New Orleans, where sauces are pretty much legendary and obligatory. It was sitting on a table with Tabasco and Cholula, the industry titans. So we sampled the Crystal after a local assured us it was "Better'n Tabasco".
It's a completely different taste and experience. Crystal, which seems to be available much more widely than I had anticipated, is perfect for eggs, Mexican food, sauces and much, much more. It's a more subtle Louisiana spiciness versus the vinegar heat of Tabasco.
A bit of New Orleans in your cupboard.
(This is not a sponsored post, BTW. I just love the stuff and discovered it while traveling. Enjoy.)
