Thai food in Mexico City
18 Images

Thai food in Mexico City

Jan ruam mit, Galangal’s Thai platter, features Thai fish cake, Thai curry puff, Thai chicken satay, Chor mung flower dumplings. (Ana Lorenzana / For The Times)
Somsri Raksamran makes chor mung, flower-shaped dumplings stuffed with chicken and nuts, at Galangal in Mexico City. (Ana Lorenzana / For The Times)
Chor mung, flower-shaped dumplings stuffed with chiken and nuts, at restaurant Galanga. (Ana Lorenzana / For The Times)
Sticky rice with mango and coconut ice cream at Kiin. (Ana Lorenzana / For The Times)
Tom kha goong, a coconut soup with langostine, galangal, kaffir lime and turmeric, at Galangal restaurant. (Ana Lorenzana / For The Times)
Somsri Raksamran at Galangal, one of her restaurants in Mexico City. (Ana Lorenzana / For The Times)
Thai basil from Raksamran’s little garden on the roof of Galangal restaurant. (Ana Lorenzana / For The Times)
Somsri Raksamran’s new restaurant, Kiin. (Ana Lorenzana / For The Times)
Kiin Thai-Viet Eatery is Raksamran’s new restaurant, nine blocks away from her original restaurant, Galangal, in Mexico City. (Ana Lorenzana / For The Times)
Galangas and shallots at Kiin (Ana Lorenzana / For The Times)
Homemade lichee and roses soda at Kiin. (Ana Lorenzana / For The Times)
Spicy sauces for seafood at Kiin (Ana Lorenzana / For The Times)
Somsri Raksamran’s two Mexico City restaurants use some traditional Thai ingredients that she and her husband grow nearby. (Ana Lorenzana / For The Times)
Somsri Raksamran cooks at Kiin. (Ana Lorenzana / For The Times)
Curry sampler at Galangal. (Ana Lorenzana / For The Times)
Chicken and shrimp satay at Kiin (Ana Lorenzana / For The Times)
Thai ingredients -- shrimp paste, fish paste, bamboo shoots, baby corn, shallots, Thai ginger, galangal and green pepper -- at Kiin. (Ana Lorenzana / For The Times)
Thai ingredients at restaurant Galangal. (Ana Lorenzana / For The Times)
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