Anyone who’s ever traveled abroad has likely noticed the abundance of McDonald’s restaurants abroad, and even the regional variations of the menu at the international fast food chain. This round-up by ForeignPolicy.com takes the best of the ‘golden arches’ from around the world! (Yum!)
India: BigSpicy Paneer Wrap
This fast food take on a common Indian street food is both spicy and vegetarian, making it a hit at the 271 McDonald’s locations in India. Made with breaded paneer, a type of South Asian cheese, the BigSpicy Paneer Wrap is one of many vegetarian McDonald’s innovations, which have been so successful that the chain plans to open two all-vegetarian locations in India next year.
Japan: Ebi Filet-O
Part of McDonald’s Japan President Eikoh Harada’s push to tailor food to Japanese taste, the Ebi Filet-O generated sales of 10 million in the first three months after its launch in October 2005. Made with breaded shrimp, this Japanese version of the classic Filet-O-Fish is modeled after the traditional Japanese dish of shrimp tempura and costs around $5.70 in Tokyo.
Turkey: Kofteburger
The Kofteburger is the McDonaldization of kofte, a type of Turkish kebab made with mint and parsley. So authentic that even the bun is sprinkled with parsley, the Kofteburger has been a hit with Turkish customers, and as one American visitor put it, “it’s good but it doesn’t taste like a burger…it tastes very…Turkish.”
Thailand: Samurai Pork Burger
The name says it all. Featuring a pork patty marinated in Teriyaki sauce and smothered in peppers, the Samurai Pork burger is McDonald’s attempt to put a Thai twist on the classic Big Mac, although the fast food giant may be a little off the geographical mark on this one. As one customer asks, “Why does it have a Japanese name when I’m in Thailand?”
Morocco: The McArabia
Priced at about $6.50, variations on the McArabia are available in countries across the Middle East. But Moroccans, especially, seem to have taken to this cumin-spiced flatbread beef sandwich. As one customer told the Global Post, “Honestly, it tastes Moroccan.”
Read Sulome Anderon’s full roundup at ForeignPolicy.com.
