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!
