Nachos in Northern Thailand
I recently spent a few months over in Southeast Asia, specifically Thailand, Laos, Cambodia, and Vietnam. The cuisine was amazing: street food on every corner that rivaled some of the best I’ve ever had, just because of its simplicity, fiery flavor, ease of access, and (I’m not going to lie) novelty. I was one happy wandering roly-poly. I always make a point of eating like the locals when I travel, and on this trip I even went so far as to try regional delicacies like raw cobra heart and dog: but that’s another story. That said, when my travel companions and I came across the Chiang Mai Saloon in Northern Thailand and saw that they offered NACHOS on the menu, we couldn’t resist trying them out to see what the Thai take on Tex-Mex would be like.
The dish was about what you would expect, and probably the equivalent of a Texan’s attempt at Pad Thai: Frito-lay-type tortilla chips; no spices whatsoever – Thai or otherwise – on the boiled chicken (said my non-vegetarian friends); a tiny ramekin of salsa that found us asking for multiple, not-free refills; canned jalapeños; and an unidentified cheese that had the tough and chewy texture of melted parmesan. But hey. I’m not complaining. I don’t leave this country to experience a replica of it on the other side of the world. And although the attempt at nachos was pretty hilarious, the margaritas were nothing but business. Because limes are a key element of Southeast Asian cuisine, the restaurant had no problem making a margarita that was spot on: the tequila of your choice with a splash of Grand Marnier (both imported, of course) rounded out with nothing more than fresh-squeezed lime juice. Most places I know in Austin don’t even get it that right.
Here’s a clipping from their menu:
