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Mexican Cokes and Barbecue


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Mexican Cokes and Barbecue

Greg Spence | Jun 29, 2004 02:56 PM

I had a Mexican Coke today. It tasted like a US coke. That's because it was sweetened with high fructose corn syrup, not with cane sugar! Does this mean the death of the cane sugar Mexican Coke? Did this happen some time ago and it's only now that I'm finding out, only imagining that the Mexican Cokes I had a few months ago were sweetened with the Cadillac of sweeteners, cane sugar? I don't think I can face Coke knowing that I'm destined to life with corn syrup in every can or bottle I can buy.

Yes Rudy's has excellent sauce. It has to because there is little to no smoke on their meats. The chicken for example, is no different in flavor than any pre-rotisseried bird in town and I could find little evidence of exposure to smoke on the brisket. In contrast, John Mueller's is truly excellent, turning out meats so thoroughly perfumed with sweet smoke that they need no sauce. On my last visit to Mueller's (two weeks ago) beef short ribs, pork ribs and brisket all reflected the skill of the pitmaster and required nothing other than a gentle application of teeth to be enjoyed to their fullest. Truly, Mueller's is a benchmark of excellent 'cue. Rudy's is not.

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