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Mexican Coke…

…with Miss V at Cancun Taqueria, Berkeley.

Why Mexican Coke? (Besides being at a taqueria, that is.)

In Mexico, they still make Coke with sugar. In the U.S., Coca-Cola switched to high-fructose corn syrup (HFCS) in the mid-’80s.

Whether you think HFCS is the Devil’s sweetener or not, it’s interesting to taste the difference between the foreign and domestic products. (Yes, there is a difference.) At the hut we’re stocked up on el producto de Mexico from our local Costco.

¡Viva la azucar!

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