We cover a detailed restaurant review and a meal review which can be found here. Our restaurant price structure follows the general format:
- $ = Inexpensive, usually $10 and under
- $$ = Moderately expensive, usually between $10-$25
- $$$ = Expensive, usually between $25-$45
- $$$$ = Very Expensive, usually $50 and up
We also try to relay how spicy or heat level a meal is using the Scoville rating scale. Below is an example to guide our description:
HOT PEPPER SCALE IN SCOVILLE UNITS
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On the Scoville scale, different pepper varieties are categorized into heat ratings, with 0 being the mildest and 12 representing the highest heat.
| Variety | Rating | Heat Level (Scoville Heat Units) |
| Sweet Bells, Sweet Banana, Pimento | 0 | Negligible |
| Mexi-Bells, New Mexica, New Mexico, Anaheim, Big Jim, Peperoncini, Santa Fe Grande, El Paso, Cherry | 1 | 100–1,000 |
| Coronado, Mumex Big Jim, Sangria, Anaheim | 2 | 1,000–1,500 |
| Pasilla, Mulato, Ancho, Poblano, Espanola, Pulla | 3 | 1,500–2,500 |
| Hatch Green | 4 | 2,000–5,000 |
| Rocotillo | 5 | 2,500–5,000 |
| Yellow Wax, Serrano, Jalapeño, Guajillo, Mirasol | 6 | 5,000–15,000 |
| Hidalgo, Puya, Hot Wax, Chipotle | 7 | 15,000–30,000 |
| Chile De Arbol, Manzano | 8 | 30,000–50,000 |
| Santaka, Pequin, Super Chile, Santaka, Cayenne, Tobasco, Aji, Jaloro | 9 | 50,000–100,000 |
| Bohemian, Tabiche, Tepin, Haimen, Chiltepin, Thai, Yatsufusa | 10 | 100,000–350,000 |
| Red Savina Habanero, Chocolate Habanero, Indian Tezpur, Scotch Bonnet, Orange Habanero, Fatali, Devil Toung, Kumataka, Datili, Birds Eye, Jamaican Hot | 11 | 350,000–855,000 |
| Ghost Pepper (Bhut Jolokia, a.k.a. Naga Jolokia), Naga Viper, 7 Pot Primo, 7 Pot Douglah, Trinidad Moruga Scorpion, Carolina Reaper | 12 | 855,000–2,200,000 |
