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Mexican soda: my newest addiction
I remember a time when Adam drug me down the Hispanic food aisle of the grocery store, hunting down chipotle peppers, while he went on and on about craving Mexican soda. I instantly found myself in disbelief: how could an American classic be more delicious when it’s imported?
Lean in close boys and girls and I’ll tell you: real cane sugar—replacing that high fructose corn syrup crap used in our domestic version. All natural, bona fide sugar. The result is a less acidic, less "chemical" taste. Even the fact that it's served in a glass bottle instead of an aluminum can or plastic bottle makes all the difference.
