Heinz’s ‘New’ Mayo-Ketchup Hybrid Already Exists

Yesterday, the Kraft Heinz corporation unleashed a contest of sorts pitting its “new” creation, a blend of ketchup and mayonnaise called Mayochup, up against Americans’ tastebuds. Vote “yes” for the condiment, a Twitter poll cried, and Kraft Heinz — which sold $6.78 billion worth of sauces and condiments alone in 2016 — would make the product available in bottle form for “you saucy Americans.”

As media outlets began to report about the product, many took to Twitter to hash out the sauce’s actual origin story: As residents of Puerto Rico, Argentina, Colombia, Germany, and the American Midwest have been pointing out, mayo-ketchup sauces have been part of the culinary landscape for decades:

Historically, salsa golf, as the sauce is known in Argentina, might be the first iteration of the ketchup and mayo mix; according to lore, it was invented by eventual Nobel Prize winner Luis Federico Leloir, who combined the two condiments to eat alongside seafood. The “salsa golf” name was inspired by the golf resort restaurant where that stroke of genius occurred (and it should be noted that while Leloir won his Nobel Prize for Chemistry, it was not for this specific winning combination).

Meanwhile, others are pointing out that regardless of whether or not Heinz ends up releasing the product to “saucy Americans,” other versions — like Goya’s unportmanteau’ed Mayo Ketchup and the artisan-branded Stephen’s Gourmet — are already available on U.S. store shelves, no polling necessary.