Mexican Coca-Cola, like Coke in most parts of the world, is still made with sugar, instead of vile-tasting and hard-to-digest corn syrup. Real sugar in a Coke makes for a different drink altogether, and one delightfully familiar to anyone who grew up in the Fifties or Sixties, before government-subsidized corn crops made fructose the more economical sweetener for soda makers in the U. S.

Mexican Coca-Cola costs about twice what regular neo-faux Coke costs, but it’s more than twice as good. It can be tracked down in most areas of the U. S. which have any significant Latino population — which is to say that it can be tracked down most anywhere. Well worth the effort.

[Update — now that Mexican Coke is so ubiquitous, its price has fallen dramatically.  I can get a case of it at a local supermarket for less than $20, down from the $34 dollars I used to pay at a small Latino market, which was the only place I could get it by the case when I first moved to Las Vegas.]

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