Täydellistä meksikolaisruokaa Rovaniemellä

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Sanapari, joka ei ehkä ensimmäisenä tulisi mieleen, Rovaniemi ja meksikolainen ruoka.
Kirjakuvausmatkamme vei meidät sattumien kautta Rovaniemen uuteen meksikolaiseen Yuca-ravintolaan. Heti ravintolaan astuessa tarkan visualistin silmä lepäsi raikkaan rauhallisessa, mutta silti persoonallisessa ja hauskassa sisustuksessa.
En ole ollut mikään suurin meksikolaisruoan fani, sillä usein se on ravintoloissa raskasta, rasvaista ja jopa hieman tunkkaista. No, näin ei todellakaan ollut tällä kertaa. Tätä ruokaa kannattaa ehdottomasti käydä maistamassa, vaikka vähän pidemmänkin matkan päästä!

Kaikki valmistetaan Yucassa alusta alkaen. Niin maissilastut ja tortillat, mausteinen kanaliemi kuin ananas-kookosmehukin tehdään itse, ja ero tavalliseen on huomattava. Ihanan raikkaista annoksista omat suosikkini olivat sienillä täytetyt tacot (kauden sieniä, creme fraichea, fetaa ja morita-chiliöljyä), maissilastut guacamolella ja pico de gallolla (guacamolea olisi voinut syödä lusikalla suoraan kulhosta) sekä mausteinen tortilla-keitto (mausteinen kanaliemi, maissilastuja, sipulia, creme fraichea, fetaa ja avokadoa). Ihaninta hyvässä ravintolassa syödessä on herkuttelun lisäksi inspiroituminen. Kun jotain haluaa kokeilla kotona, on ruoka sopivan simppeliä sekä superherkullista ja valmistettu arkisista mutta laadukkaista raaka-aineista.

Olisiko siis hulluutta matkustaa uudestaan Rovaniemelle pelkän ruoan takia? Ei, jos ruoka on näin hyvää, edullista, raikasta ja aitoa meksikolaista.

Rovakatu 21, Rovaniemi


Kommentoi juttua: Täydellistä meksikolaisruokaa Rovaniemellä

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  • My favourite moments in the summer are these magical hours when the golden light is sifting through the branches and leaves. It’s still warm, but not as hot as during the day. A perfect moment to sit down for a while, have a piece of rhubarb pie and enjoy the view.
Like I told, this week is crazy busy. But I’ve enjoyed these two photoshoot days a lot. Three more days to go and then I’m off to our cottage again!
I hope you have a relaxing Tuesday evening!
My very own cookbook (both English and Finnish versions). Let me introduce you - From Oven to Table, The Art of Sheet Pan Cooking. I’ve worked for this book over a year. 50 recipes and dozens of moody still life shots in one covers, made just for you.
Writing a cookbook is a thing you do for passion. I’m not going to lie, it can be exhausting and at some point it makes you hope you had never started that project. But still, it’s the most amazing feeling to see my own pictures and recipes printed on that fine paper, wrapped in hard covers with gold foiling.
Like both my previous cookbooks, this book is made for every home cook, who wants to cook simple, easy and delicious food without using a fortune on the ingredients. I’ve given my heart to this, and I hope you’ll enjoy this book as much as I enjoyed making it. (See more of the book in my stories!)
So, you can finally buy my book, and with 20% discount, but only for this week! So be quick! Click the link in bio to buy the English version. (If you want your copy signed by me, leave a note while making the payment!)
Suomenkielinen Peltiruokaa-kirja on nyt saatavilla ainakin kaikilla suurimmilla jälleenmyyjillä, kuten @suomalainenkirjakauppa :lla. Voit tilata omasi suoraan kotiisi tai hypistellä opusta kirjakauppojen hyllyillä!
Last but not least, thank you for everyone who has been part of this journey and thank you everyone who has ever cooked using my recipes! It means a world to me.
  • A busy week ahead and a Sunday evening full of work – wish me luck!
I still can’t stop thinking about how happy it made me that I could spend 24 hours away from the city. In the middle of green, blooming nature. This was the first summer weekend. The temperature rose up to 25 C and I felt bad that I didn’t have my swimsuit with me.
I saw a sea eagle flying above my garden, had the joy of planting a new sea buckthorn tree, bathed in the hot steam of sauna, saw a gorgeous sunset painting the sky pink and fell asleep to the sound of singing eurasian bittern. The day couldn’t have been more perfect.
How was your weekend?✨
  • A piece of this cinnamon roll wreath? Yes please!
I really hope I have some time for baking next weekend in the countryside. I try to keep my weekend as relaxing as possible, because next week is going to be insane! Long photoshoot days, five days in a row, so I’ll definitely need all the rest.
Do you have any (baking) plans for the weekend? 🥨🥐🍪🧁
  • Summer, please come already! I can’t wait for the warm days spent in the garden, in the shadows of the apple trees, reading a book and forgetting the whole world around me. No need to hurry when the only thing to worry about is whether to bake a cake or a pie for dessert.
Who else is waiting for the summer?
  • This day is dedicated to moms.🌸 The most powerful, loving, kindest and wisest people in this world.🌸 My mom has always been a strong and beautiful role model to me. Without her I would never be who I am today. She’s my rock. 🌸 A day once a year is the least we can do to celebrate you. I love you mom. @ullamaija.lahteenmaki 🌸🌸🌸
  • Busy workday behind but luckily I managed to make some time for baking too.🌿 I baked this traditional Lemon Cheesecake for tomorrow (recipe below). I still need to plan the Mother’s Day brunch for my mom! What kind of plans do you have for tomorrow?

• 250 g Digestive biscuits crushed
• 90 g butter melted

• 4,5 packages cream cheese (~900 g)
• 3 dl sugar (~200 g)
• 150 g créme fraîche
• 2 tbsp flour
• 2 lemons
• 1 vanilla bean
• 4 eggs
Preheat the oven to 175 C. Line the bottom of a springform pan (ø 23cm) with parchment paper and grease the sides.
In a bowl, mix the crushed biscuits and melted butter together. Press the crust on the bottom (and 2-3 cm up the sides) of the prepared pan. Bake for 10 minutes. Set aside to cool.
In a large bowl, mix together cream cheese, sugar, créme fraîche and flour (use a handheld mixer). Add the juice of 2 lemons, zest of 1 lemon and vanilla seeds. Add eggs, one at a time, mixing continuously.
Pour the filling into the pan on top of the crust and spread. Bake for 60-75 minutes, until the cake is cooked but still soft in the middle. Let the cake cool down to room temperature and then refrigerate for at least 3-4 hours. Enjoy!