Joanna James
Thai cuisine is famous the world over, offering the perfect blend of spices and herbs. Combine those with the fiery blend of Latin American flavours, and you have a match made in heaven. Want to know more? Check out this list of insights into Thai and South American flavours.
Salty, spicy, sour, and sweet are the cornerstones of flavour in Thai cuisine. Saltiness is achieved with all-time favourites like fish sauce and shrimp paste, while tamarind and lime offer a good balance of sourness. For spice, chillies and peppers are used in various doses—sometimes a lot so, make sure to let the chef of your Thai restaurant know your tolerance before you take that first bite. Sweet flavours are achieved with the help of palm sugar and exotic tropical fruits, which, combined with spicy chilli, make some of the dishes unique in their flavour combination.
If you are the adventurous type and love trying new food combos, there are a few places in Thailand you must visit—some can easily be considered as the best restaurant in Thailand, boldly marrying traditional ingredients and flavours with others from outside of the nation. For example, Guilty Thailand is popular as a South American eatery in Thailand, offering a combination of local delights with a cultural twist. Located in Samui and Bangkok, this type of restaurant helps you to explore not only the flavours of Thai cuisine but also experience unique combinations that will certainly impress your tastebuds.
In case you are not as familiar with South American flavours (as you are with Thai ingredients), you should know the two are not too far apart. South American cuisine depends on all-time favourites like the following traditional dishes. Ceviche, a popular dish of raw fish, varies according to the region in which it is prepared, much like Thai cuisine. Similarly, stews are an essential dish at most meals, with the traditional pepperpot, the national dish in Guyana, made from the cassava root—a primary ingredient in South American cooking.
Spice is an important flavour in the cuisine of both cultures. Fiery dishes are often favoured and loved by the locals—not so much by unsuspecting tourists, so you must make it a practice to let the servers know your preference when visiting the top restaurants in Thailand. Star spices in South American cuisine consist of pink peppers, cayenne pepper, and chillies, while in Thai cuisine, bird's eye chillies (prik kee noo), karen chillies (prik kariang), and spur chillies (prik chee fah) are among the popular ones used.
Both South American and Thai cuisine often use native fruits in both their main dishes and desserts. Mango, passion fruit, pineapple, soursop, and sour naranjilla are popular ingredients in Latin dishes. Lychees, green papaya, mango, and jackfruit are often used in both sweet and savoury Thai dishes.
Bold, contemporary fusion restaurants encourage you to let loose your inner foodie, exploring and appreciating how cultures can blend seamlessly through food. Ceviche with coconut cream and coriander, for example, is one of the dishes you will appreciate. Meanwhile, traditional tortillas paired with an exotic mango salad are the perfect combination of one of Thailand's favourite desserts and South America's staples.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
