EATING OUT & RECIPES BY NOI
There is always room for more cheese!
The Mexican Grill serves Tex-Mex
By Christopher Sujarit
“Sometimes you can’t reinvent the wheel,” my friend
Andrew propounded, as he ate the last bite of his Chicken
Chimichanga from The Mexican Grill, the newest restaurant of
its kind off of Canal Road. We all know that Mexicans are
the first people to invent really awesome comfort food, and
The Mexican Grill is carrying on the tradition in the best
of fried faith.
Salsa Kitchen, El Diablo’s, and Miguel’s in Chiang Mai all
serve great Mexican food- honest, exciting, A+ gold stars
delicious, and much better than any of Bangkok’s offerings.
How does The Mexican Grill stack up against its comrades?
The Mexican Grill offers you a chance to completely bypass
crowds, traffic, and tourists in stunningly san souci style.
Let your hair down from your helmet and give the ta-ta to
Rin Kham and the Moat. Located just south of Suthep Road off
of Canal Road (Route 121), The Mexican Grill will have you
doing the “praise the lord no crazy songtaews” dance all the
way to dinner, nearly traffic light- free.
For dinner, Andrew and I started with the Tortilla Soup,
which was the surprise standout of the whole meal. The
Mexican Grill graciously filled the delicious, piping hot
soup with glorious amounts of melted cheese. Please sir, I’d
love some more.
Next, we ate the “East Los Angeles Burrito,” basically an
Enchilada using a burrito tortilla. The first thing I
noticed is the salsa, which was seasoned perfectly-
something I can’t accomplish in my own kitchen. Also, the
Fajita Marinated Pork Strips inside the burrito tasted fresh
and moist, as if it were both steamed and grilled. The
burrito filling tasted both slightly charred and garden
fresh at the same time, with each ingredient holding its
As for the Chicken Chimichanga, it is a deep- fried burrito
(I can hear my stomach grumbling right now). Deep, fried,
burrito. Two flour tortillas are filled with chicken, rice,
beans, olives, deep fried then topped with enchilada sauce,
cheese, and pico de gallo. Make sure to ask for extra
cheese, and I’m sure they’ll oblige. Sometimes you can’t
reinvent the wheel, but there’s always room for more cheese.
As if life couldn’t get any better, The Mexican grill serves
each beverage with an ice- frosted glass! Do you know what
this means? Your beer stays cold without adulterating it
with ice! Ice, frosted, glasses.
The owner of The Mexican Grill hails from southern Texas
around Corpus Christi, which is directly on the border of
Mexico. He used to set up shop in Pai, but chose to relocate
to Chiang Mai for the convenience and excellent business
environment. After our meal, he took time to sit down with
me and talk about Mexican food, being an expat in Thailand,
and his appreciation of the cultures of southern Texas. He
also chooses excellent music for The Mexican Grill- oldies,
soul, The Beatles, Rolling Stones, and other excellent
Hasta la vista… I’ll be back to try the Frozen Margaritas
and Fajitas, and to swim again in the Tortilla Soup. Muy
The Mexican Grill, 500m south of Suthep Road on Canal,
opposite the PTT Station. 053- 020- 161, 086- 316, 5369
RECIPES BY NOI: Kang Phak Plang with fermented pork
In the old days when a woman would have difficulty giving
birth a midwife would mash up the Phak Plang and take the
jelly-like water to use on the birth canal. It is also good
for people with digestive system problems.
Actually there will be a lot of Phak Plang in rainy season
because it likes rain but during summer it gives more
flowers than leaves. I’ve never tried to stir fry it, many
people have told me to try it but I’m a little conservative
and stick to what my grandparents did.
My grandparents would make a curry with fermented pork and
add a little bit of kaffir lime leaves.
Take your standard chili paste containing fresh chili,
garlic, shallots, salt and shrimp paste and add in hot
boiling water. Then add the Phak Plang, it needs a few
minutes to cook and at the last minute add the fermented
pork. After removing it from the heat add the kaffir lime
juice and maybe a little bit of salt.
Some people like to use dry fish instead of fermented pork.
The Chiang Rai recipe will not add tomato like Chiang Mai
Highly recommended for dinner.
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