- Who will survive this all out hot sauce war?
- Let's talk about that.
(medium tempo music)
Gooooood Mythical Morning.
- Can you believe we're already
on day three of our Hot Sauce Summer Tournament?
- No, I can't believe it.
It's passing through our systems so fast.
- Yeah, it is, every night.
Every night, it really hits me what has happened.
- This is a big day though.
I think we have saved the best,
maybe most controversial-
- Yeah. - Because I think
it's the most relatable day, for last.
Because today we're putting the most popular
hot sauces, across any category, against each other.
And this one's for all the sauce-covered marbles.
- And I think we probably have had
all of these sauces just like in our normal life.
- Sure, yeah. - Also had a lot of 'em
on the show, but never
in a head-to-head competition like this.
You got any predictions about what might
be taking home the crown?
- I am not going to make a prediction.
And I've actually wiped my slate
and mentality totally clean of the ability to predict.
But I probably will take many of these home
unless the Mythical crew take them first.
- Okay, I think that's the right call.
Ladies and gentlemen, ready your headies
for this sexy medley because the bold, brazen,
big dog models did not come to play
for the big time battle of today.
The clash of classic hot sauce masses,
wreaks pepper and acid havoc in dramatic fashion.
Eight of the state's most great can't escape
their awaited fate.
One shall reign supreme in your cupboard
and in your dreams.
It's time for Hot Sauce Summer Most Popular Hot Sauces.
- All right, for this one- - (exhaling) I might faint.
I might faint. - That's good, man.
- I might faint. - Just breathe in
through your nose. (Rhett deep inhaling)
Out through your mouth.
As opposed to the last two days,
where the crew in the kitchen here
has put together the seeds,
for this one, you, Mythical peeps, voted like crazy
to let us know which of the most popular hot sauces
you felt deserved the top spot.
Almost 10,000 of you voted
and here's the seeds- - That's a small town.
- That you determined. - A medium-sized town.
- [Link] Cholula Hot Sauce.
- [Rhett] Louisiana's Pure Crystal Hot Sauce Original.
- [Link] Tapatio Hot Sauce.
- [Rhett] McIlhenny Company Tabasco Original Red Sauce.
- [Link] Frank's Red Hot Original.
- [Rhett] Valentina Mexican Hot Sauce.
- [Link] Huy Fong Foods Sriracha.
- [Rhett] And Texas Pete Original Hot Sauce.
- [Link] In the end, only one hot sauce
will be worthy enough to be the final captain
of the exclusively chartered smoking hot sauce yacht.
(upbeat tune)
Okay, we're starting with our first seed,
and this is your doing,
Cholula Hot Sauce
up against our last seed, which is your doing,
Louisiana's Pure Crystal Hot Sauce Original.
- Now, believe it or not, the first time I ever saw
or tasted Cholula Hot Sauce was when I moved
to California. - Yeah.
- It was one of, honestly, one of the things
that I remember about my California experience
was how much I liked this sauce.
We started buying it at the grocery store.
It's got the wooden cap.
- Great packaging.
I mean, 3.50 for a five-ounce bottle.
You can get a 12-ounce bottle
of this for $2.
But, you know, I think it's worth paying more
for that wooden top.
We got a couple of complicating factors here.
- A few things to cover, right.
I mean, why are we using crackers?
We thought this was the most sort of bland vehicle,
other than just taking a spoon and putting the sauce
into our mouths.
And also, our brains are gonna have to make an adjustment,
'cause we always put these sauces on
what you think you're gonna- - Certain things.
- Put it on, right?
- Yeah, on a nice burrito. - Like this is a big burrito,
taco kind of sauce.
It's a Mexican kind of thing.
- And with Louisiana's Pure Crystal Hot Sauce,
family-owned since 1923,
Alvin Baumer, now gave it over to his son and grandson.
I love that story (coughing), excuse me.
I love it even more
on fried chicken.
- So we have to isolate the sauce itself.
- There's a tanginess to this that goes great
with the breadiness of a fried chicken.
There's so many things you can put this on, of course.
But the Cholula itself,
there's more layers to it.
- Not only that, there's a complexity to this
that makes it into the consistency.
- Yeah, it's a little thicker. - It's a little more viscous.
- You would never call it a barbecue sauce,
it's not near that thick.
- But it holds onto what you put it on.
- I love both of these equally,
but when you isolate it, you gotta give Cholula
the props for being so complex.
And it is an experience all of its own.
It's not begging to be put on anything.
- It's just begging to be put on a cracker
and put in your mouth.
Okay, number one seed sliding past the first round here.
- Crystal, I love you but we gotta put you on ice.
(pulley rolling and squeaking) Get outta here.
(upbeat music)
- Now we got a fourth seed
Tapatio Hot Sauce
versus the fifth seed,
plain ole Tabasco Sauce.
Now this was another thing that was introduced
to me when I moved to California.
Most restaurants have a bottle of Tapatio
and a bottle of Cholula.
This was actually the 50th anniversary of Tapatio.
Congratulations, guys, you made it 50 years.
- It's so different than Cholula,
which is why they're both on the table.
It's got a lot more bite.
It's got a sharpness to it.
Cholula had a smokey heat
but this has got a more smokey heat.
- It's smokier for sure.
- Maybe they'll go head-to-head later
'cause there's no way that I'm gonna vote for Tabasco.
I'm just gonna tell ya,
I don't like this stuff.
It's so thin.
But it opens up your sinus.
- But when you isolate it by itself,
it sort of feels like Pippen without Jordan.
You know what I'm saying?
You know, Pippen had a great career.
He made a lot of money.
But just like Tabasco, things have to end at some point.
- Yep, right now.
Let's get it out of here.
- So we're sending Tapatio on. (pulley rolling)
(upbeat music)
Quick reminder, we teamed up with our friends
at Fan tunes to create the Mythical Coloring Book.
- Yeah. - An adult coloring book
filled with Mythical moments to color
for your personal enjoyment and entertainment.
- Relax, be in the moment. - Get this thing
at mythical.com. - Color our book.
All right, things are heating up
as we move to our third seed,
Frank's Red Hot Original,
going against our sixth seed,
Valentina Mexican Hot Sauce.
- A lot of name recognition with Frank's.
You see it in pretty much every grocery store in America.
And I didn't know this, but in 1964,
the bar that claims
to have invented buffalo wings,
Anchor Bar and Grill in Buffalo, New York,
used Frank's Red Hot as the sauce on the wings.
So this is like the birth of hot wings we're witnessing.
- That's a good sauce.
I mean, you've got the cayenne red peppers.
- I forgot how good it was.
- Yeah, I keep this on hand.
Now on this hand,
Valentina I have never tried.
This stuff has chile peppers and vinegar in it.
Let's take a taste.
- Frank's Red Hot is only 450 Sackville units
and this is only 900,
so these are pretty- - This is thick.
You see how it's not running off the-
- Oh wow.
Wow, mm.
- Chile peppers, smokey.
First time tasting it but I'm told
not the first time experiencing it.
Lucas told me this is what I bathed in
when I bathed in hot sauce.
Even though you were told that I was bathing
in Frank's Red Hot,
for some reason,
we lied about that 'cause I think this is
a lot more affordable.
$1.19 and we had to get like so much.
- It tastes like Tapatio.
It's doing the same thing- - Yep.
- That Tapatio does.
Maybe not quite as good.
Frank's is more vinegar-y. - But not too vinegar-y.
I like a cayenne pepper more than just a
(Link coughing) whatever the pepper is
in that thing there. (Link coughing)
You okay?
- (coughing) I really like this.
I really like this and I wanna give Valentina some props.
- Okay, well I'm voting for Frank's.
- But I gotta vote for the Red Hot.
You can put that (retching) on anything.
It's true. - All right, Valentina.
Take your cheap self somewhere else.
You did taste good though. (pulley rolling)
(upbeat music)
Last vote for the preliminary round,
we've got our second seed,
Huy Fong Foods Sriracha
battling it out with our seventh seed,
Texas Pete Original Hot sauce.
- This is gonna be interesting.
- Sriracha, it's gotta,
Josh has passionately told
this story to me before.
This is actually created by a guy in Los Angeles.
I mean, he's David Tran.
He was a Chinese-Vietnamese immigrant.
But he did it in Chinatown here in Los Angeles.
The idea that this was something that we were getting
from another country
kind of took hold.
I think maybe the packaging.
But it had become so popular, not just in America
but all around the world.
So it has this reverse effect
and it's become this international phenomenon.
- I am on record saying I don't like it.
- Really? - Yeah, I just had
a conversation with myself that I just had to just own it.
So I'm owning it, I don't like it.
It has, it's so garlicky.
- A lot of garlic and it has a, like a,
is there a fishiness in there?
Where is that coming from?
- Maybe it's potassium sorbate.
- I think I'm tasting the sorbate.
- All right, Texas Pete Original Hot Sauce.
Get yourself a dip in there.
This was created by Sam Garner
in North Cackalacky.
So this is a home state favorite,
not from Texas.
The story goes, they wanted to call it Mexican Joe Sauce
because that was where the peppers originated, in Mexico.
But then they said they wanted to have a more American name
so they chose a state near to Mexico.
This is not a good origin story at all.
- And then they chose Pete?
- Pete just happened to be the nickname
for his son, Harold, and voila-
- Now here's the deal. - Texas Pete was born.
- Being boys from North Carolina,
there's not a self-respecting restaurant
that you can go in in North Carolina
that doesn't have this on the table.
- It's sweet, it's hot. - This is what
we grew up with.
This is what we had in the cupboard.
But I've gotta say, when I moved to California,
it was like my palate was unhinged and opened up
and I was introduced to all these new flavors
and now I don't even have Texas Pete at home.
- Really? - Still like it.
- I have it at home.
North Carolina Pete doesn't roll off the tongue
but I am definitely on Team Texas Pete here.
- I'm definitely on Team Sriracha.
- We need a tiebreaker.
Today our tiebreaker's what? - I don't know who's doing it.
(jaw popping) Oh.
- Happy Cotton Candy Day, daddies.
- Hey, Randy. - Hey, Randy.
Are you gonna do the tiebreaker, huh?
- Yeah, I like how much you guys are saying sauce.
It's fun. (everyone laughing)
- Can you see out of your right eye?
- Nope, it's been swollen shut for years.
(Rhett laughing)
Hey, before we start, you wanna hear a sweet nothing?
- You know I do.
- I'm starting an Etsy store that just sells fingers.
- That sounds like it might work.
- Hey Link, I know why it smells funny
in your garage.
- Should I ask why? - Yeah, sure.
I took your box of Christmas decorations
and I dumped it out and filled it with human turds.
(Link laughing) - Human turds, okay.
- Please, help yourself.
You can get a new cracker, if you want.
- Yeah, this is sriracha sauce.
- How is this gonna work? - You ever had that before?
- Oh yeah, absolutely.
I mean, you know, I've been to a gastro pub
in the past five years so yeah,
this is on everything.
(Randy gagging) (Rhett laughing)
(Rhett gurgling)
- Oh my gosh, that's how Randy eats.
- I mean, dang, this stuff is overused but it's good.
You know, you can tell why.
You can tell why everybody loves it.
- Texas Pete made with Mexican peppers in North Carolina.
- [Randy] Mm.
- I don't know how you're gonna
clean that beard. - That's confusing.
- You're gonna clean that beard
and put water on the cotton candy
and it's gonna disintegrate.
(Randy gagging) Oh, there he goes.
You're gagging yourself like a Sesame Street character.
- Like Cookie Monster.
- Man, that's good.
That would taste great on a mouse.
- Geez, Louise, it's a tough one.
Two strong contenders. - We need a final answer.
- I'm thinking I gotta go,
I gotta, I'm thinking I,
I'm thinking I gotta go sriracha.
- All right.
- All right, there you have it.
Thank you.
Now you're in the perfect spot.
Just stay right there.
Don't move at all. (zany boing)
(Rhett laughing)
Texas Pete.
- Yeah, thank you, Randy.
- All right, bye daddy.
- Bye. - Bye.
(upbeat music)
The first and my final time, number one seed,
Cholula Hot Sauce
going up against number four seed,
Tapatio.
This is quite the match up.
- This is the decision you often have to make
in a restaurant. - Yes, and I've never,
I've never tasted them both
on crackers. - Back to back
to backeta, backeta.
- I typically would choose to live in restaurant
but I'm gonna try to not that influence my decision.
- I mean, the Cholula is so much more orange
in the bowl.
But on the cracker, it's not that much different
than the most redder-looking Tapatio.
- But Cholula's got a deep smokiness.
And you've got red pepper, sauce spices, garlic.
Cholula's has this rounder kind of a flavor to it.
It's more robust. - It's more balanced.
Tapatio is more like a sharper.
- The way I would say it is
that this has one pepper
that's dominating a little bit
and this is a more-
Rounded and balanced flavor.
For me, I'm going with Cholula.
- Tapatio, we love you, you're good for us,
but you just don't have the complexity.
Sorry, hoo, hoo, hoo, hoo.
(upbeat music)
- And for our second semifinal,
we have the number three seed,
Frank's Red Hot Original
versus number two, Huy Fong Foods Sriracha.
- None of these have been two hot
but the cumulative effect is really starting
to get to me. - It's starting to build.
- Like the brow and above the ear area.
Like this part of my head.
- Would you say it's a circle?
- It's like a -
- It's like a head or is it a line?
- It's more like a headband. - Or is a triangle?
- It's a headband.
- Mine is a triangle on my forehead
with an eye in the middle.
That's a good sauce.
Better than I even remember.
- The first ingredient is vinegar so it gives you
that sharp punch.
It's a warning blast from Frank's.
- Warning blast, hello.
Coming in, circle shape.
- Sriracha, the first thing you get
is like a cooked kind of smokiness.
- It's pretty sweet. - It sneaks up on you
and then you've got the heat.
And then you're just left
with a garlic aftertaste.
- There's a lot of garlic.
And it's actually hitting me in a way,
I'm not a huge fan of.
- Oh, are you turning on sriracha?
- All right. - Yeah.
- I'm sorry, sriracha. (pulley rolling)
You do a lot of things for a lot of people, including me.
- Woo hoo.
Oh yeah. - Hey, nice.
(upbeat music)
- It all comes down to this,
Chapala, Jalisco versus New Iberia, Louisiana.
- Ah, you're talking about the places these were made.
- Yeah, you've got this Cholula.
You made it number one.
We put Frank's, number three, up above number two
and here we are.
- Now Cholula's official slogan is
(speaking in foreign language),
which means, the perfect flavor.
And you know what?
It's hard to argue with that.
- Man, these are both so good and you need
to have them both in your pantry.
You should never be arguing with yourself
about which one you should grab
because it's determined
by what you're putting it on.
They're in different worlds.
At least, I mean,
cuisines.
- So I thought for sure coming into this
that I was gonna agree with everybody.
I didn't even think that I was much
of a Frank's fan.
But tasting them individually
and just analyzing the sauce itself,
I'm going with Frank's.
- I'm going with Cholula.
All right, Randy, come on in.
We're abdicating the biggest decision
potentially ever made on this channel, Rhett.
(jaw popping)
- Happy Cotton Candy Day, daddies.
- Whoa, it's still Cotton Candy Day.
- Welcome back.
This is a big decision, Randy.
I don't wanna build it up but give him a taste.
- You want me to do a sweet nothing?
I could do it quick- - Yes.
- Okay, I found a secret door to another dimension
in the men's room.
All right, let's do it. (Rhett laughing)
- This has been a good strategy
to not get any shade thrown my way.
I do like that.
(Randy gurgling) (Rhett laughing)
- Cholula, it's a legend.
- Yeah, hey, again, it's great.
I would've said it would've won if I could've predicted.
- Do you, oh, oh, oh.
Oh my God. (Rhett laughing)
- It's so hot. - It's so hot,
his mustache fell off.
- It's so hot, pieces are coming off me.
- It's made from cotton candy, I mean.
- Wow, Frank's Red Hot is making you strip down.
- Now everybody knows I'm millionaire Bruce Wayne.
(everyone laughing)
Dang, Frank's is good too.
Two legends, two legends.
Just like here, me and Rhett, two legends.
(Rhett laughing) - There's the shade.
I was just waiting for it. - Oh my God.
- [Rhett] That hurt a little bit.
- Dang, dude, I mean, they're both so good
but arghh, I think it's Cholula.
Cholula just, it, it, yeah.
I mean, breakfast burritos wouldn't be the same without it.
- Okay, listen- - Yep.
(everyone laughing)
- Take his eyebrows off.
Okay, I'm not gonna disagree with that.
- Get outta here. - Bye daddies.
- Cholula is a classic hot sauce.
So the official hot sauce of the smoking hot sauce yacht,
taking a ride. - Yep.
(bottles thudding) Oh.
- Okay, let's just put Cholula in the middle.
How about that? - Hey, that was hard to do.
- There you have it.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- Hi, it's Tiffany.
- Holden. - And Ava.
- And we're in Bend, Oregon and we just tried
five different hot sauces on chicken wings
and now it's time to spin- - to spin
- the Wheel of Mythicality. - The Wheel of Mythicality.
- As long as you're in sync at the end,
that's all that matters. - Curiosity.
- Click the top link to find out
which of our three tournament-winning hot sauces
over the past three days are actually
the best hot sauce overall in Good Mythical More.
- And to find out where the Wheel of Mythicality
is gonna land, color your little hearts out
with the Mythical Coloring Book,
available now at Mythical.com.