The Mexican chef appreciates Finnish raw materials.
Andrés Rodríguez has returned to the chef of Restaurant Penélope. Minna Nord
Mexican cuisine is much more than TexMex familiar to Finns. It is relaxed, spicy and intended to be shared.
– I think the Finns only know the surface layer of Mexican cuisine. For it is much more than tacos and street food, says the Mexican -based chef in Helsinki’s Penélopy restaurant in Helsinki Andrés rodríguez.
– Mexican food is also a relaxed culture, family and spices. It’s a tradition, he describes.
There are also many misconceptions about Mexican food in Finland. Admittedly, Rodríguez says the direction is going better.
The restaurant combines Mexican food story and history to suit the Finnish taste world. The picture shows three chili macha salsa -flavored beef tartar. Minna Nord
– Many times Mexican food is still associated with TexMex in Finland. But it was what was available here about 10-15 years ago.
So what is real Mexican food?
– This is an interesting question. It is, for example,, yes, also various TexMex dishes. It’s more fast food in Mexico, he points out.
– But if you want to taste real Mexican food, making food will take much more time. It is more complex and a combination of heavy sauces, acidity, salty and balance between these flavors.
Rodríguez is fond of Finnish raw materials, especially for fungi.
In the pushing threat, a restaurateur, top chef Arto Rastas and chef Andrés Rodríguez. Minna Nord
– We also have mushrooms in Mexico, but they are better here in Finland. Similarly, Finnish berries are good. Blueberries and strawberries taste sweeter here, he says of his favorites.
According to Rodríguez, Finnish potatoes also have a richer taste.
“For example, these three ingredients have been nicely combined here in Penélope,” says Rodríguez, who has brought a Mexican-Settling-American cuisine to the taste of the restaurant.
