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Foodie Staples in Peril: Mexican Coke and Sriracha

By Kelly Dobkin
November 5, 2013

Recent drama involving two cult foodie favorites has diners totally freaked out. First, the Huy Fong Foods factory that produces trendy condiment Sriracha in Irwindale, California started getting complaints over its chile odor from nearby residents who then attempted to get the factory shut down. But, we're happy to report that just a few days ago, a judge denied the town's attempt to shut down production, just as Philadelphia had extended an offer to house a Sriracha factory (if need be).

Crisis averted for now, but another foodie staple also is in peril: Mexican Coke, aka "Mexicoke." The product, which tastes marginally different from regular Coke, is made with cane sugar as opposed to high-fructose corn syrup. A new soft drink tax in Mexico threatens the production of the cane-sugar based soda, and makers are discussing moving to a cheaper fructose substitute. [ABC News, Quartz]

Both these products arguably have been popularized by restaurants and chef culture. Back in 2011, David Chang of NYC's Momofuku empire defended charging $5 per bottle for the south-of-the-border soda. And, here's an article where chefs explain their love of Sriracha. Hopefully, neither diners nor chefs will have to do without either cult item.

 
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