Count Ivan Vasquez among those who are not enthusiastic about the Coca-Cola Company's potential shift to producing Coke with cane sugar instead of corn syrup in the United States, a practice already in place in Mexico.
Mr. Vasquez, who operates four Oaxacan-style Mexican restaurants in Southern California and sells Coke imported from Mexico, expressed skepticism about whether the flavor of the Mexican version could be replicated in the U.S. He noted that, similar to Tijuana-style tacos in California, the taste would likely differ.
“It’s going to get close, but you’re always going to miss that flavor,” Mr. Vasquez stated during a conversation from one of his restaurants. His comments followed President Trump's announcement that Coca-Cola had agreed to utilize “REAL cane sugar in Coke,” a claim the company has yet to confirm.
Globally, Coke is primarily made with cane sugar, while most of the Coke sold in the U.S. contains corn syrup, which has been used since a transition in the 1980s due to cost efficiency.
Coca-Cola began importing Mexican Coke, often referred to as “MexiCoke,” to Texas in 2005 and later expanded its distribution across the country. This product has gained popularity, particularly in neighborhoods with large Hispanic populations, and has a notable following online, as evidenced by discussions on platforms like Reddit.
For instance, at Tahona Mercado, a bottle shop in San Francisco, customers are willing to pay $3.50 for a 355 milliliter glass bottle of Mexican Coke, significantly higher than the price for a can of American Coke. Co-owner Steven Sadri indicated that many patrons view Mexican Coke as a flavorful alternative to alcohol.
Mr. Sadri stated that he feels conflicted about offering Mexican Coke. While the taste evokes nostalgia for some customers, he also acknowledges the negative public health impacts associated with Coca-Cola's presence in Mexico.
“That’s the very crazy matrix world where I miss this flavor that reminds me so much of being a kid,” he reflected. He added that if Coca-Cola starts producing soda with cane sugar in the U.S., he would reconsider stocking Mexican Coke, fearing that it would eliminate his market niche.
Memo Torres, a food writer focusing on Los Angeles, remarked that he does not anticipate many taquerias opting for U.S.-made Coke, even if it includes cane sugar. He noted that some may associate such a change with the Trump administration, particularly amid rising federal raids on immigrant communities.
Mr. Vasquez, who immigrated to the U.S. 27 years ago, expressed discomfort in promoting Coca-Cola due to its associations with health issues in Mexico. Although he consumes Mexican Coke occasionally for nostalgia, he is concerned about its impact on Mexican immigrant communities, particularly regarding diabetes.
“I want to break the cycle,” he stated, emphasizing his desire to limit its consumption among his children rather than pass it on to them.