Big Mac marks 25 years

June 30, 1993|By Steven Pratt | Steven Pratt,Chicago Tribune

OK, Francophiles, try this tongue twister:

Deux morceaux de viande hachee pur boeuf sauce speciale salade fromage cornichons oignons sur un pain rond avec sesame.

What is it about McDonald's Big Mac hamburger that gets even some dedicated vegetarians' mouths watering? It has to be the special sauce. Everything else -- lettuce, cheese, pickles, onions and sesame seed bun -- have been used since beef first was chopped up and pounded into a patty. Well, maybe not the sesame seeds.

But the sauce, that's different, and we can thank Jim Delligatti, a McDonald's franchise owner in Pittsburgh, for creating it a quarter-century ago.

This year, as the Golden Arches celebrates the Big Mac's silver anniversary, the triple-decker sandwich is being served in 66 countries, from Beijing to Boston, Manila to Moscow.

There even is a McDonald's on a cruise ferry between Finland and Sweden. Since 1986 the Economist magazine's Big Mac Index has been used by some to rate the purchasing power of foreign currencies based on the price of the Big Mac.

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