(From October 2010) Neither a tired strip-center locale nor a floor of linoleum tiles that evokes a Mondrian-designed preschool has kept Titaya’s from being a UT student haunt. And why not? Parking is ample, the prices low, and the spices intoxicating. Pad cha, crispy nuggets of fried Thai-style catfish, arrived bespangled with green peppercorns and other peppers (warning: must like heat). Am-ple coconut milk and tender curls of beef tempered the terrific panang curry. Yum woon sen, a salad of rather clumpy glass noodles, red onion, chicken, and a bounty of shrimp, was dressed with lime juice—and a lot more chiles. We loved every bite. Beer & wine.
My Library
