Bringing Authentic Mexican Flavors to Finland: The Journey of Café Chingón
Café Chingón is a family-owned Mexican restaurant that aims to preserve the culinary tradition and legacy of the Aztec country.
In the heart of the first capital of Finland, Turku, you will find Kauppahalli, the city's central market. This bustling venue offers a wide variety of restaurants featuring different styles, as well as a range of food products to suit all tastes.
There, we found a special corner that brings the flavor of Mexico to Nordic lands: Café Chingón, a family-owned Mexican restaurant, which seeks to preserve the tradition and culinary legacy of the Aztec country.
We spoke with her co-founder, Adriana Estrada (her husband is also her partner), and she talked to us about the process and steps to make her way in a country so different from her native Mexico and the adventures of starting up in a new place.
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From Mexico to Finland: A Completely Planned Life Change.
The story of Adriana and her husband begins in Mexico City. Both decided they wanted to take a turn in their lives and venture into another country.
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We once came to Finland on a cruise and fell in love.
Adriana Estrada, creator of "Café Chingón"
After every visit, they compared the pros and cons of each place, but Finland always remained at the top of the list. "It was now or never," Adriana recalls.
The family decided to take the leap and start a new life in Finland, not without planning every detail first. "We applied for residence permit under entrepreneurship," he mentions, referring to the solid structure they arrived with in the Nordic country. Even before moving, they already had a place rented in Turku, waiting to be the home of their business.
From Coffee to a Mexican Restaurant.
Adriana and her husband's original idea was to open a Mexican bakery and coffee shop, leveraging their experience as coffee roasters. "We bring in the green beans and roast them here", Adriana explains.
However, shortly after opening, customers started asking for more Mexican food, which led them to evolve into a full restaurant. "What started as a bakery and cafe is now a Mexican kitchen," says Adriana proudly.
"This change was not something improvised. Adriana has a degree in gastronomy, a career she studied for five years in Mexico, where she learned not only to cook, but also the history and chemistry of food. "At school, we were greatly focused on research and sharing Mexico's culinary cultural heritage", she comments.
Challenges and Achievements of Entrepreneurship in Finland.
Although the planning to open the restaurant was meticulous, Adriana and her family faced unexpected challenges, especially due to the pandemic. "There were some setbacks and the project was postponed for a year," she recalls.
During that waiting period, the family even considered moving to Merida, in Mexico, if their residency approval in Finland did not arrive. "We had everything ready, school, house and a place spotted in Merida. If they told us no, we would go to Merida", they recount.
Finally, the response was positive and they settled in Turku . However, opening a restaurant in a foreign country is not an easy task. From adjusting recipes due to differences in local ingredients to creating a loyal clientele, everything required a lot of effort and patience.
"The tomato does not taste the same here as in Mexico, and the chilies we get from import are different," comments Adriana. But thanks to perseverance, they were able to make their food as authentic as possible. "It has been a lot of trial and error work, but nowadays our customers know that our food is authentic," she assures.
Breaking Gastronomic Stereotypes.
"One of the great missions of Adriana and her team is to change the perception that Finns have of Mexican food. "Breaking the myth that Mexican cuisine is all about burritos and nachos is extremely tough", Adriana says."
Many customers ask for hard tacos, but Adriana laughs and clarifies that in Mexico, hard tortillas do not exist. "That's a supermarket invention," she amusingly comments.
"The challenge has not only been to educate the public about authentic Mexican food, but also to get the Finns to dare to try new flavors. "Today we had mole and tinga, and I am proud that my customers dare to try dishes like mole, which is a strong and different flavor"," Adriana shares.
To his surprise, that day the mole was the most sold dish, which is a clear sign that the Finns are willing to experiment with new flavors.
The Power of Word of Mouth.
Another key aspect of Café Chingón's success has been word of mouth. Being in a small town like Turku, customer-to-customer recommendations have been crucial in attracting new diners. Moreover, their location in the town's central market has also given them great visibility.
"Being in the Kauppahalli is a marketing tool in itself," points out Adriana. However, they have not neglected digital marketing. Adriana acknowledges the importance of having an active presence on social networks like Instagram, where they can show customers what the restaurant offers.
"When I want to explain to customers what a mole is, there's nothing better than a picture showing them how it's served," he explains.
Looking at the Future
The success of Café Chingón is not only reflected in the number of customers they have won, but also in the goals that Adriana and her husband have set for the future. "In five years, I see Café Chingón as a very consolidated company, and we will definitely have one or two franchises," says Adriana.
His dream is not only limited to Finland, but he also hopes to expand his restaurant to other cities in Europe, such as Stockholm.
To conclude, Adriana mentions that, although starting a business in Finland has been a challenge, it has also been an incredibly enriching experience.
"It has been extraordinary to be able to work in this country," she affirms. With her passion for gastronomy and the desire to share Mexican culture, Café Chingón has become a point of reference for those looking for authentic Mexican food in Turku, and Adriana has no plans to stop here.
