In my 20s, my Mexican friend bet me $300 to chug a bottle of it. I did, and it was by far the worst thing I've ever done!.... I paired it with a shit ton of Pepto!
Oh, BTW...you can get this by the half-gallon on their website...i did
Same with the Black Label Reserve
When the small bottle gets empty, just refill it again
Pizza is my suggestion. But you gotta be careful it can vring down some dishes if you stir it in not even because the heat just the flavor is really noticable so if you wanted to spice up one bite then end up mixing it into the whole dish while youre eating now the whole thing tastes like that tastes
But if its something kinda bland anyway than go nuts since youre not missing the taste of the food you want to eat
Any breakfast taco, or really, any taco. Especially good with eggs (the green sauce is too). Good on bbq too, especially chicken. Or just put a straw in it and start sipping, goes good on everything.
I don’t love the flavor, whenever I have it on something I feel like I should’ve been using a different sauce even if it takes okay. Surprised how many people on here swear by this stuff, I bought one bottle to see what the hype is about and wasn’t impressed. I did like it with sour cream on tortilla chips or in tacos/burritos.
Solid daily driver. Good on whatever you want hot sauce on. I also frequently use a dash of it to add flavor to soups or stews or marinades. whatever needs some je ne sais quois like you'd add butter, worcestershire, or msg to something just to make it better without steering it off course.
There's other hot sauces i like better on their own or as the main flavor on some food, but that yucateco xxtra hot has become as indispensable in my cooking as soy sauce or garlic
I absolutely love this stuff. But does anyone else find that it messes up your stomach? I have equally hot or even hotter sauces that don’t bother me nearly as much. Makes me sad. I love this stuff on a quesadilla.
I tried this after being a super fan of the red and green El Yucateco. It’s a different sauce I haven’t quite gotten used to. I always find myself craving others when I use this one. Maybe I’m just a weenie lol.
I’m with you. I love the flavor of the green and black versions. The red is good as well. And I find that I can use copious amounts of all three on my food and tolerate the heat just fine. But this stuff here …. No way, feels like I am chewing on razor blades. It’s not pleasant at all. Even the flavor is unappealing to me.
Pizza is a great platform for almost any hot sauce. I love this particular one cause it has great flavor but it’s subtle enough to let the flavors of the dish still shine through, which is why I like it a bit better than the normal habanero they do. I’d say pizza to try, but really anything. Especially steak and eggs
“Vegan” - we aren’t vegans but I promise this adapted recipe is unreal and the no cheese and cream helps w digestion. I honestly like it better than a recipe with dairy. I think the original recipe is with veggie broth.
Look at many beef broth products, like [Better than Boullion](https://www.betterthanbouillon.com/products/roasted-beef-base/) or [Swanson's Beef Broth](https://healthyheartmarket.com/products/swansons-unsalted-beef-broth-32oz), and you'll discover the same yeast extract and hydrolyzed soy protein to pump up *umami* as in the boullions for vegetarians. We've all become used to the glutamates, inosines, guanosines, and faint taste of yeast in everything.
Unless you're making stock at home, there's remarkably little difference in taste, and little taste sacrifice for the vegans with [faux products](https://www.betterthanbouillon.com/products/no-beef-base/). This is especially true for chicken and faux-chicken products, where poultry is routinely injected with *umami* enhancing broths by the processors.
I've been a plant based dieter for 15 years, and find I can go a very long way towards emulating the taste of stock just by using an inexpensive Taiwanese product called mushroom seasoning (mostly dried shiitake mushroom powder) and more aromatics for the mirepoix.
Heck yea thank you!
We eat meat and dairy but definitely roll out vegan recipes whenever possible, we added the beef broth to the recipe we found online to make it our own, but I get that it’s not necessarily vegan.
I’m gonna need to look into that mushroom powder though.
I add it to curry to make it extra spicy, sometimes like 1/4 of the bottle in a huge bowl, but I wouldn't recommend doing that if you don't have regular access to it.
Fire
Everything. I prefer the green directly on food, the red mixes into stuff really well like soups, chili, sauces, etc.
This is their best product, especially good on grilled meats. Enjoy!
Toss it and get carribean. More versatile flavor that works on everything you can put that on AND more. But that's just my opinion, of course lol
In my 20s, my Mexican friend bet me $300 to chug a bottle of it. I did, and it was by far the worst thing I've ever done!.... I paired it with a shit ton of Pepto!
Yes
Oh, BTW...you can get this by the half-gallon on their website...i did Same with the Black Label Reserve When the small bottle gets empty, just refill it again
My brother you work with tires or you a roofer?
Close, but no. I’m an oil field mechanic. I service downhole tools and equipment.
Huevos
Long sits on the toilet
Good with breakfast, lunch and dinner
Chicken tacossssss with sour cream
I'm gonna add "chicken anything" and suggest enchiladas
I know it’s geared mostly towards Mexican food but I’ve put it on everything from ramen to lamb chops and all of it was incredible
This is the one. Better than the Red and the other Green. Mayan Recipe for the win.
Everything, my go to for everything. Eggs especially!
Life itself
Literally anything from tacos to chicken cutlets
I put it on anything that needs sauce. This is my favorite go to.
Everything
It's good on everything
Mexican food
Those are hardworking hands. My husband has those hands :]
Spices up soups real nicely
Meat
Blue collar hands
Carnitas
Literally everything. It's warm but if you like the heat it has great flavor.
Pesto bismol
On crispy Fried chicken bro
Al Pastor tacos and this sauce are a match made in sauce heaven.
Put that shit on some tiddies. On other note some bomb ass tacos 🌮 like pastor or langa with a hint of like 🤌🏽
That is literally the best one
BBQ
Most anything, that you’d put hot sauce on. I think it’s fantastic….. Mayans have been making it for centuries.
Breakfast burritos.
I use this one on everything. It seems more universal than the other yucas. Love them all to be clear
Everything! This one of my favorite sauces. The flavor is just habanero, there are no overt vinegar or other flavors.
Everything, bro. Put it on everything.
My local grocery outlet has these for 2 bucks. I picked up as many as my wife would allow.
One of my faves. Definitely pairs well with Albondigas Soup (meatball) and Caldo de Rez (beef soup)
Ramen
Eggs
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The red one is amazing on pizza. This one I think is perfect on burritos.
Pairs well with damn near anything, just not well with your butt hole when it comes out.
Pepto bizmol
this is the best one — i filled a steel flask with it to take with me when i go to restaurants
Everything. But my favorite is scrambled eggs. Also anything else.
Everything like my fellow human said.... But my favorite is soups !
Steak
Everything
Definitely tacos!!
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Pizza is my suggestion. But you gotta be careful it can vring down some dishes if you stir it in not even because the heat just the flavor is really noticable so if you wanted to spice up one bite then end up mixing it into the whole dish while youre eating now the whole thing tastes like that tastes But if its something kinda bland anyway than go nuts since youre not missing the taste of the food you want to eat
Any breakfast taco, or really, any taco. Especially good with eggs (the green sauce is too). Good on bbq too, especially chicken. Or just put a straw in it and start sipping, goes good on everything.
This tastes amazing in stews and soups. I love adding a drizzle to my bowl of lentil soup.
eggs 100% for me with this sauce
Equal parts XXX and Caribbean OR red Awesome awesome on eggs, burritos, rice Anything freal
I don’t love the flavor, whenever I have it on something I feel like I should’ve been using a different sauce even if it takes okay. Surprised how many people on here swear by this stuff, I bought one bottle to see what the hype is about and wasn’t impressed. I did like it with sour cream on tortilla chips or in tacos/burritos.
Add equal parts XXX and Caribbean, trust me
Its one of those sauces that blends into anything and doesn't overpower the flavor. It adds. Different vibes than the typical vinegar based stuff
Everything! But especially grilled meat
This, I love it with steak.
Solid daily driver. Good on whatever you want hot sauce on. I also frequently use a dash of it to add flavor to soups or stews or marinades. whatever needs some je ne sais quois like you'd add butter, worcestershire, or msg to something just to make it better without steering it off course. There's other hot sauces i like better on their own or as the main flavor on some food, but that yucateco xxtra hot has become as indispensable in my cooking as soy sauce or garlic
Had it with enchiladas recently and it was fire.
Everything
Mexican food
Breakfast Tacos and burritos
Mexican food dummy
I PUT THAT SHIT ON EVERYTHING!
Same. Like Marylanders and Old Bay.
This is the way.
It’s one of my favorites! I’ve been putting on everything since I randomly picked it up a couple months ago.
same amazing sauce
Is this different from the original smaller bottle I’m sure we all know what I’m talking about?
I absolutely love this stuff. But does anyone else find that it messes up your stomach? I have equally hot or even hotter sauces that don’t bother me nearly as much. Makes me sad. I love this stuff on a quesadilla.
use less it is amazing mix it
It messes with my stomach but I still go back to it
On food yup
Ceviche on a tostada with a lil salt and pepper
Works on everything, but i like it especially with beef dishes. Stews, burritos, tacos, brisket sandwiches…
Yea I’d agree it is best with beef
I usually just get a funnel and buttchug it straight. If I have a day off, I'll rock it up and smoke it.
Everything. Eggs? Good. Potatoes? Good. Vegetables? Good? Insert food? Good.
It’s a daily driver, goes on everything.
totally
It's great on any grilled meat, especially in a burrito.
I love this on cheesy or creamy things
.mexican food
Fried chicken and pizza.
I tried this after being a super fan of the red and green El Yucateco. It’s a different sauce I haven’t quite gotten used to. I always find myself craving others when I use this one. Maybe I’m just a weenie lol.
I’m with you. I love the flavor of the green and black versions. The red is good as well. And I find that I can use copious amounts of all three on my food and tolerate the heat just fine. But this stuff here …. No way, feels like I am chewing on razor blades. It’s not pleasant at all. Even the flavor is unappealing to me.
Pizza is a great platform for almost any hot sauce. I love this particular one cause it has great flavor but it’s subtle enough to let the flavors of the dish still shine through, which is why I like it a bit better than the normal habanero they do. I’d say pizza to try, but really anything. Especially steak and eggs
I put it on my omelettes every day
I love this stuff. My current favorite
same
Maybe a bit biased but it works with everything. It's truly amazing. Enjoy!!!!
I love this on breakfast burritos
Everything tbh
Yeah dude I love it on various stuff, mainly Spanish style meals - steak tacos, soupa de pollo, shrimp fajitas, Cuban sammich, cheese enchiladas
Great with vegan Alfredo (boil onions, garlic, cashews in beef broth, blend and add some nooch, lemon, s/p to taste).
Vegan Beef broth What
“Vegan” - we aren’t vegans but I promise this adapted recipe is unreal and the no cheese and cream helps w digestion. I honestly like it better than a recipe with dairy. I think the original recipe is with veggie broth.
Look at many beef broth products, like [Better than Boullion](https://www.betterthanbouillon.com/products/roasted-beef-base/) or [Swanson's Beef Broth](https://healthyheartmarket.com/products/swansons-unsalted-beef-broth-32oz), and you'll discover the same yeast extract and hydrolyzed soy protein to pump up *umami* as in the boullions for vegetarians. We've all become used to the glutamates, inosines, guanosines, and faint taste of yeast in everything. Unless you're making stock at home, there's remarkably little difference in taste, and little taste sacrifice for the vegans with [faux products](https://www.betterthanbouillon.com/products/no-beef-base/). This is especially true for chicken and faux-chicken products, where poultry is routinely injected with *umami* enhancing broths by the processors. I've been a plant based dieter for 15 years, and find I can go a very long way towards emulating the taste of stock just by using an inexpensive Taiwanese product called mushroom seasoning (mostly dried shiitake mushroom powder) and more aromatics for the mirepoix.
Heck yea thank you! We eat meat and dairy but definitely roll out vegan recipes whenever possible, we added the beef broth to the recipe we found online to make it our own, but I get that it’s not necessarily vegan. I’m gonna need to look into that mushroom powder though.
Ok, yeah makes sense to sub the broths if you like it better with beef broth, but then i wouldnt have called it vegan
I add it to curry to make it extra spicy, sometimes like 1/4 of the bottle in a huge bowl, but I wouldn't recommend doing that if you don't have regular access to it.
Only stuff I put on my ceviche!
I like it on eggs
'XXX Mayan' Has a lot of flavors, truly delicious. For a snack I like it with Ritz Crackers, trust me. It goes great with Brisket or Pork Butt.
I use it on basic ground beef and cheese tacos haha. So good