Sweetening Things Up

It only seems fitting to follow the post on Mexico's and the US's obesity epidemics with a bit about the popularity of Coke. Daniel Hernández reports in the La Plaza that the Mexican Coke recipe, which uses sugar instead of high fructose corn syrup, is making inroads in Texas and California. According to sugar loyalists, the Mexican recipe is to its American counterpart what filet mignon is to a Slim Jim, or something along those lines. I'd always heard in Mexico that their Coke tasted different, but I never noticed anything. Of course, I was typically drinking the stuff to put out a fire caused by eating too much salsa, so that might deaden my palate a bit.