As was once said about the British Empire, today the sun never sets on the TABASCO® world of flavor. TABASCO® brand Original Red Sauce is labeled in 22 languages and dialects and sold in more than 165 countries and territories. This universal appeal to appetites shows how versatile TABASCO® Sauce is in bringing out the flavor of food from so many lands.
The British themselves have been enjoying TABASCO® Sauce since it was first exported there in 1874. In 2009, our sauce achieved the ultimate Royal seal of approval when Her Majesty Queen Elizabeth II, who is said to use TABASCO® Sauce on her lobster cocktail, awarded a Royal Warrant to McIlhenny Company, maker of TABASCO®.
On the other side of the globe, Japan is the country with the second-highest TABASCO® Sauce consumption, after the United States. The Japanese splash our sauce on their pizza and their version of spaghetti, which originated from the rations of U.S. military forces occupying Japan after World War II. What the Japanese call “Spaghetti Neapolitan” is inspired by American soldiers eating spaghetti seasoned with ketchup—a dish ripe for improvement with TABASCO® Sauce.
Besides being a savory ingredient in so many countries’ foods and drinks, TABASCO® Sauce and its red-and-green diamond logo have become part of numerous cultures around the world. People see our sauce stocked on the shelves of grocery stores in Buenos Aires and Mecca, offered as a condiment in a Johannesburg airport, served on tap at a Mexican restaurant in Brisbane and featured in a culinary contest in Melbourne. Just as some people aspire to be citizens of the world, TABASCO® has truly become a seasoning of the world.
The French steak tartare, finely chopped or minced raw beef often served with raw onions and capers, is seasoned with TABASCO® Sauce. Paris was the birthplace of the Bloody Mary, and today the classic cocktail, as served at Harry’s Bar in the City of Light, is made with tomato juice, vodka, Worcestershire sauce, TABASCO® Sauce, salt, pepper and lemon juice.
The Canadian version of the Bloody Mary is called the Bloody Caesar, which was invented by restaurant manager Walter Chell of the Calgary Inn. The cocktail consists of vodka, clam & tomato juice mix, TABASCO® Sauce and Worcestershire sauce.
Based on the foods the Irish are best known for, like corned beef and cabbage and Irish soda bread, you may not expect them to be fond of hot sauce. Yet they enjoy their native raw oysters flavored with TABASCO® Sauce.
The Maltese version of bean dip, bigilla, is made with broad beans (also known as fava beans) that are soaked overnight, boiled and mashed. Along with olive oil, parsley, garlic and mint, the Maltese also season the dip with TABASCO®.
This U.S. Territory is the world’s largest per capita consumer of TABASCO® Sauce: the equivalent of almost two 2-ounce bottles of the sauce per person each year. This distinction has led some people to say that Guamanians acquire a passion for hot sauce as infants because mothers lace their bottles with TABASCO®. And because SPAM® and TABASCO® are a popular pairing in Guam, Hormel Foods asked McIlhenny Company to create a TABASCO®-flavored SPAM® called Hot & Spicy SPAM®.
The national version of the meatball, called the frikkadel, is made from lightly spiced minced beef, mixed with white bread soaked in milk, a finely chopped onion and a beaten egg. To spice it up a few notches, South African cooks add TABASCO® Sauce. They also splash a few drops in braai (barbecue) sauce.
The popular dish shawarma starts with thin slices of slowly cooked meat and a variety of crunchy vegetables on hot pita bread. Sometimes French fries or pickles are added. Then it’s topped off with TABASCO® Sauce and garlic dip.
TABASCO® Sauce is the common ingredient in three very different national favorites: feijoada (a stew of black beans, salted beef and pork that’s served with farina, green leaves and orange slices); bolinho de bacalhau, codfish balls made with potato; and casquinha de siri, stuffed crab shells.
Just reading about all this flavorful food can bring on a thirst, so how about a nice cold michelada? In Mexico City, this drink consists of fresh lime juice, a pinch of black pepper, Maggi seasoning (optional) and the three amigos of sauces: TABASCO®, Worcestershire and soy—all in a tall glass. To this tasty mash, add ice and beer. ¡Salud!
One reason the Mad Dog (Wściekły Pies in Polish) is so popular in Poland must be how colorful it looks in a shot glass. First, pour raspberry syrup into the glass and shake in a few drops of TABASCO®. Then slowly add cold vodka, so the two liquids do not mix together but instead form two separate layers of syrup and vodka.