The Sweetener: American Coke uses High Fructose Corn Syrup (HFCS), adopted in the early 1980s due to cost advantages and subsidies. Mexican Coke uses traditional cane sugar, which is less processed and contains a 50/50 split of fructose and glucose.

The Packaging: Mexican Coke is often sold in thick glass bottles, which are believed to insulate better and prevent flavor degradation. American Coke is typically in plastic or aluminum, which some argue alters the flavor over time due to material interactions.

Consumer opinions vary widely. Anecdotal evidence suggests Mexican Coke tastes "fresher," "more natural," and "bubblier." However, blind scientific taste tests (like those by Serious Eats) show mixed results. Many testers find no perceptible difference, suggesting psychological factors—like the nostalgic glass bottle—heavily influence the perceived superiority.

The switch to HFCS in the US was a significant economic shift. Mexican Coke, originally produced strictly for the Mexican market, gained massive popularity in the US since official imports began in 2005. It is now widely available in grocery stores and chains like Chipotle, marketed almost as a premium, nostalgic alternative.