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[–] 19 points 2 months ago* (3 children)

Mexican restaurants often have a hot sauce rack or varying degrees at the table. (Aside: Mexico is where chilies were first cultivated) No worry about spicing each dish to individual needs, everyone can top off to make how spicy they want. Sometimes see abuelitas pulling their favorite hot sauce out of a hand bag, maybe with a pack of tortillas as well, not paying restaurant prices for tortillas.

Can ask for chilies, chilie paste and chili oil at many Asian restaurants in case need to top off spicyness. Works best when eating family style.

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  • [–] 4 points 2 months ago

    I don't have a particularly strong spice tolerance- Shin Black absolutely takes me out, but there's two Chinese restaurants that I occasionally order from and they have chili oil that they market as "🌶️🌶️🌶️🥵" and I've ordered it just to try it out. I was expecting to take a dab of that and absolutely lose my shit, but man that shit was barely spicy at all. I couldn't believe how little spice that actually had. It had like the flavor of spice, but the scoville count must be in the low three digit range. That, or I'm just immune to that specific type of spice.

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  • [–] 1 point 2 months ago (1 child)

    In my experience, mexican restaurants don't have particularly spicy sauces available. They can prepare food quite spicy, but they almost never have good sauces. The local Mexican place I go too has the most basic of sauces so I just bring my own because their food is excellent, it just needs more spice.

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  • [–] 1 point 2 months ago

    Bummer. Should qualify I've spent a good portion of my life in the California cities of San Jose, Santa Ana and San Diego. Over 13 million people of Mexican heritage and over 10,000 Mexican restaurants in the state. Odds are some of the restaurants have weak sauce but I've guess I've been lucky. Helps choosing smaller local restaurants with a mostly Latino clientele.

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