When a significant number of Thai immigrants began arriving in California in the 1960s, they brought along not just suitcases and passports, but also the culinary culture of their homeland. But soon those immigrants who opened restaurants felt compelled to curtail the spiciness of their dishes, finding the American palate preferred less intense flavors. Today, however, San Francisco is home to plenty of unabashedly authentic joints, where diners can experience dishes such as kaeng phed curry and seua rong hai beef in all their fiery and flavorful glory.
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