Article about Utah’s favorite condiment sparks debate over origins of Fry Sauce

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SALT LAKE CITY -- It's an easy recipe with a big taste, but now some simple ingredients are causing a lot of drama.

Ketchup and mayo create a creamy concoction that's more than just a condiment in Utah. Those at the drive thru know: You can't have fries without the ultimate dipping sauce.

But there are those unfortunate souls who have never tasted the Utah staple.

Earlier this week, the Huffington Post published an article spreading the good word about Utah's favorite condiment.

The national headline reads, "Fry sauce is the most incredible condiment you've never heard of.”

Legend has it Utah restaurant owner Don Carlos Edwards invented "fry sauce" in the 1940s, serving it at his restaurant, which is now Arctic Circle.

“It originated with him, he was combining a few ingredients and came up with something he thought would be of interest to our guests, dip some fries in it, and the rest is history,” said Joe Evans, Director of Marketing for Arctic Circle Restaurants.

The Huffington Post article gave the credit to Arctic Circle and Utah. But that caused an uproar on Twitter. Many in the Latin culture said Utah is not the founder of the incredible sauce. Instead, they say that an Argentine biochemist and physician created his version of fry sauce 20 years before. It's called mayo-ketchup.

“Each location, each varying company has a different version of fry sauce, and that's what's kind of fun about it,” Evans said.

But really who cares who or where it was invented, what really matters is that it was invented. We have a poll on our Facebook page regarding who has the best fry sauce in the state, see below to cast your vote.