For the last two weeks, while we’ve enjoyed the food in South America, one thing that was blatantly missing in every single meal was… spice. There wasn’t much spice in almost anything we ate. Sure, there might have been cinnamon in some of the desserts we ate. But there wasn’t anything even remotely hot spicy. There were times we thought we might get it, like when we had a ceviche in Santiago or even ordered a lamb curry at a tapas restaurant in Montevideo, but there was literally no heat in any food we ate whatsoever. Towards the second half of our trip, Chris started making comments about this.

“This could be spicy… but it isn’t,” he’d comment. “If this just had a little heat, this dish would be even better!”

There were a few times I thought something would be spicy, and it wasn’t even a smidgen. The two times we had chimichurri sauce (a delicious oil based sauce made with blended parsley, coriander, and garlic, oftentimes served with steak) in Argentina, the chimichurri was not green as I anticipated, but red. I later read that these were red because the restaurants added smoked paprika and likely some red bell pepper. Unfortunately, neither of those ingredients are spicy-hot. They are tasty… just not spicy. Oh well.

Chris loves the food almost anywhere and everywhere we have visited in the world. But he definitely likes his spice. And he is generally a bit disappointed when he doesn’t get it for too long. So when we got back, I knew he’d be craving spicy food. And I had a big, big hunch that he’d choose a Thai spot for our Saturday afternoon outing. And if it wasn’t Thai, it would be Indian, but I was doubting that. I was almost certain it would be Thai.

And Thai it was. We went to Bushwick and ended up at Chiangmai Diner and Bar. It was a beautiful corner restaurant, with lots of beautiful green tiling, fun decor, glowing lanterns in the back of the restaurant with full floor to ceiling murals. Even the bathroom matched the restaurant’s chic decor and smelled heavenly (I even noted the candle that was fragrantly lit in the bathroom for futur reference). We had spicy papaya salad with a fermented fish sauce that we’d never had before, which made the salad far more pungent than usual; a fried fish fritter appetizer known to be popular street food in Bangkok, sai oua spaghetti, and boat noodles. Everything was delicious with lots of complex flavors dancing in your mouth all at once, and other than the fish fritters, everything was spicy. Chris’s favorite thing (and Pookster’s) was the sai oua spaghetti, which had a really addictive umami spiciness along with nice al dente noodles for a fun fusion Thai dish; the sai oua was most definitely house made with fresh galangal and makrut lime leaf, with a nice soft texture. But for me, it was a pretty close tie between the boat noodles and the sai oua sausage noodles. I’ve been listening to Hot Thai Kitchen’s Sabai podcast on Thai food and culture, and in one of her episodes, Pailin says that if she could have just one noodle soup for the rest of her entire life, boat noodles would be it. But when she said it, I doubted I’d ever had a really good or authentic bowl of boat noodles (no, I definitely have not. And I knew I hadn’t as soon as she said that authentic boat noodles are enriched with pig’s blood, which makes for a more intense and rich soup). But this boat noodle soup… I could definitely have this again and again.

So yes, this is one of many signs that I absolutely know my husband. He always loves to say that he knows me better than anyone else… At the same time, I would also like to say that I know him better than anyone else… regardless of whether he wants to admit that or not (out loud).