Count Ivan Vasquez among those who are not thrilled about the recent announcement by President Trump regarding Coca-Cola's transition to cane sugar in the United States, mirroring practices already in place in Mexico. Vasquez, who runs four Oaxacan-style restaurants in Southern California and imports Mexican Coke, voices skepticism on whether the unique flavor of the Mexican version can ever be truly mimicked stateside. "It’s going to get close, but you’re always going to miss that flavor," he remarked from his restaurant, underscoring that American adaptations often fall shorts of their authentic inspirations.
Globally, Coca-Cola is predominantly made using cane sugar; however, since the 1980s, U.S. production has leaned heavily on corn syrup due to cost-effectiveness. Since 2005, Coca-Cola has expanded distribution of its Mexican variant, often referred to as "MexiCoke," across Texas and beyond, tapping into markets with large Hispanic populations. This unique version has developed a dedicated fanbase online, where threads discussing its superior taste circulate eagerly.
The price disparity reflects its appeal, with some willing to pay upwards of $3.50 for a 355-milliliter glass bottle in upscale settings, significantly higher than the price of a can of traditional American Coke available through online grocery services. The enduring popularity and willingness to pay more indicate a strong preference for what many feel is a more authentic and satisfying Coke experience, beckoning the question of whether the upcoming changes will meet expectations or merely serve to disillusion fans of the brand.
