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Message: [QUOTE="storrsroars, post: 2885671, member: 2500"] Makes Mexican dishes taste decidedly non-Mexican. Pretty much true for all Asian hot sauces. Chile sauces are developed using chiles from those regions for that region's cuisine. Even when I throw some gochujang in a Chinese stir-fry, it no longer tastes Chinese. I tend to stick with what's natural for whatever I'm cooking, but that's just me. I'm pretty particular about stuff like this though, probably moreso than many. Something like August's green sauce - I use that on green chilaquiles and enchiladas verdes but I find I like it more with chicken and certain pork dishes rather than beef. Red chile sauces simply work better with beef for me. But never chile sauce on top of a mole sauce. [/QUOTE]