How spicy is it? I can imagin a cultural adjustment in the hot pepper sides.
Usually not much different on the scale of hot/not hot, but most often the particular peppers available to the chefs here are not the usual ones available in Mexico. Adobo, ancho, chipotle, are flavors almost never found in Thailand though I have seen pickled habanero. Cumin, one of my other favorite spices, though not used much in Thai cooking that I can tell, is available for Mexican restaurant chefs. We have eaten at Mexican restaurants in Hanoi, Luang Prabang, Chiang Mai, Hua Hin, (I think in Krabi), and of course in Bangkok. Although tomato based Italian dishes are universally sweet here (too sweet for my taste), the same preference for sweet sauce does not seem to occur in the tomato based Mexican dishes.
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