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It's also incredibly simple to make, since everything comes together in.

This can be frustrating for my family, but they are necessary to keep their business running.I have witnessed firsthand the sensitivities around the expression of Thai food for American audiences, including being scared to serve dishes that may be deemed too spicy, omitting fish sauce from Pad Thai to-go orders because too many people complained about the smell, and always agreeing with the customer, even if they’re really, really wrong..

It's true that the U.S. has had a big impact on Thai food, both positively and negatively, as well as how Thai Americans — including my own family — see themselves.In the restaurant, they have always done their best to make people happy with our food, but it's not always easy.It's important to acknowledge both the good and bad parts of America's enduring influence and to look towards a future where Thai people aren’t commodified for their cuisine and labor..

But where do we go from here?Like many Thai immigrants, my family’s work in the restaurant service industry was the primary reason they were able to integrate into American life.

Without providing Americans with Thai cuisine, it would have been difficult, or impossible, to cement their status as Thai Americans..

In order for Thai people to reclaim their agency, it is crucial that we take control of the narrative surrounding Thai food and take ownership of its performance.Transfer chicken to a serving bowl; pour reserved juices over chicken.

Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.

This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..