On 9-12 October 2013, the Royal Thai Embassy invited Chef Napasiri Eksupapan , Thai Society Restaurant in San Diego, U.S.A., to participate, as a guest Thai Chef, at the World Forum on Mexican Gastronomy. The event was held in the famous seaside town, Acapulco and, this year’s theme of the event is the influence of Asian cuisines in Mexican cuisine.

     Chef Napasiri performed cooking demonstrations before over two hundred Mexican culinary students. Thai Signature dishes such as Tom Yam Gung, Masaman Curry, Tom Kha Gai and Squid Salad were freshly made and offered for tasting to delightful audience. Furthermore, Chef Napasiri explained the similarities between Thai and Mexican cuisines, particularly in the use of common ingredients including tamarind, chili, lime, chicharron and coriander. This cultural affinity is a legacy of the historic trade relations which the Latin American and Asian continents had with each other during the Spanish colonial era 500 years ago. Chef Napasiri also presented some basic ingredients in the Thai kitchen to the audience such as fish sauce, curry pastes, chili paste and oyster sauce.