When travelers arrive in Thailand, their first food stop is usually something local – a steaming bowl of tom yum soup or a quick plate of stir-fried noodles from a street vendor. But in the heart of Bangkok, a new culinary trend is gaining traction, and it’s not traditionally Thai. Mexican cuisine, once a rarity in Southeast Asia, is now stepping into the spotlight in Thailand’s bustling capital.
The shift comes as part of a broader global wave of appreciation for Latin American flavors, with Mexican food leading the charge. According to Alonso Luna Zarate, executive sous chef at The Standard, Bangkok Mahanakhon, diners in Thailand are beginning to realize that Mexican cuisine extends far beyond the basics. “People are beginning to recognise that Mexican cuisine is just as diverse and complex as French, Italian or Chinese,” Zarate explains. “What I’ve seen here in Bangkok is a growing curiosity – not just for tacos or guacamole, but for the depth and regional variety that Mexico has to offer.”
This rising interest is reflected in the emergence of high-quality Mexican restaurants across the city. Diners in Bangkok are becoming more adventurous, eager to explore the rich heritage behind dishes such as mole, tamales, or cochinita pibil, rather than just the familiar burritos or nachos often associated with casual Tex-Mex fare.
The city’s embrace of Mexican flavors is not limited to a single venue. Renowned chef Gaggan Anand has successfully tapped into this fusion trend with his Indian-Mexican restaurant Ms. Maria & Mr. Singh, which has been serving guests since 2020. Located in the same building as his flagship restaurant Gaggan – recently named No. 1 in Asia’s 50 Best Restaurants 2025 – the establishment showcases Anand’s signature flair for bold, cross-cultural experimentation.
Bangkok’s growing love for Latin American cuisine mirrors a broader trend in global gastronomy, where authenticity, creativity, and cultural exchange are becoming central to how cities eat. With top chefs leading the way, Mexican food is no longer a novelty in Thailand – it’s fast becoming part of the culinary mainstream.
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