The icy wind howled as the Thai House food cart ambled down the streets of Madison, Wisconsin, sending the spicy aroma of simmering curry and hot soups through the winter air. It was subzero mornings like these that were hardest on Thai natives Somchai and Jiraporn Namarsa. That didn't stop them from working 18-hour days, though, chopping pounds upon pounds of fresh vegetables and meat and rolling hundreds of spring rolls each week for their popular Thai cart in the hopes of saving enough money to send their daughter to medical school.
The Namarsas’ years of hard work paid off—not only did they put their daughter through college, they now own their own restaurant, Thai Topaz, in the sunny town of San Antonio. Within the cheerful, orange-walled eatery, the couple draws inspiration from their years of Thai cooking experience and longtime family recipes to craft a variety of traditional and innovative dishes. They captain a kitchen crew as they fold fresh herbs, spices, and produce into spicy curries, flavorful noodle dishes, and their new grandson's favorite—homemade coconut-mango ice cream.
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