What's the deal with QDoba hot sauce?
No seriously. It's not hot. Why do they divide it into mild/medium/hot stratifications if the hot is not actually going to be spicy? Isn't that the whole point of having a stratification in the first place? So that those who are easily offended by black pepper and Altoid mints can choose mild? It seems to be the case that all mainstream Mexican restaurants have this problem. It's really inflation of labeling, much like the grade inflation taking place at our nation's most prestigious ultraversities. Why reward mediocrity, people?
They have something called, "ultra hot" or "mega hot" or something equally insulting, and which I refuse to get based in the principle that hot should be hot.
Who's with me?