I'm going to help you guys. In SE lower Michigan (the state with the highest number of Finns…read moreoutside of Finland) we have terrific Mexican places due to high immigration and great entrepreneurial spirit by those that have come here to work.
Let's talk about margaritas. A true Mexican style margarita is in a large glass NOT a cocktail glass. It's more of a big, glass chalice. Or a small birdbath! About 5 times the size of the one you serve.
It is typically frozen (the texture of slushy snow) or 'on the rocks' with just ice cubes.
The flavor of your marg was acceptable, though it could have been stronger, with more tequila. And never a lemon slice- it's always a lime slice.
For fruit margaritas, you simply add fresh or frozen strawberries, mango, peach or heck, why not Finnish fruit like lingonberry or cloudberry- to the blender. Yes, a blender. Or a margarita machine (Vitamix). It grinds the ice first, to snow- it drops into the pitcher below where the rest of the ingredients are (Cointreau, tequila, lime juice and agave syrup) and mixes it all up into a big glass of summer heaven.
It's how I make mine at home---Do this, my friends, and you will have the best marg in Finland.
The nachos....Oh dear. We need to find you a source of uncooked corn tortillas in Suomi so you can cut them and fry them yourself in the kitchen. The ones you use are really bad.
In a North American Mexican restaurant, you get a couple of free small baskets of chips and salsa (tomatoes, jalapenos, onions- all chopped, salt and cumin added) before dinner comes out and/or during dinner.
The cheese should never be 'stadium' cheese sauce, it should always be grated cheddar, Colby or Monterey Jack (if you can get it- it's from California). Cheddar will work. A tangy, sharp, yellow cheese.
Sour cream is also needed. Your guacamole was pretty good but there was something a bit tangy in it that wasn't needed. Just mash an avocado and add a pinch of salt. That's it.
Vegetables in nachos are typically chopped green onions, tomatoes, black olives, (jalapenos were fine, even though they were from a jar). And to top it off, some decent hot sauce on the side- like Cholula (from Mexico) or Tabasco (from Louisiana, US) would really make your place stand out.
I'd love to see a plate of nachos that for cheese used a Finnish cheese mixed with the cheddar. That would be fun.
The hamburger my native Finn friend had was a bit too big for the bun and the bacon should be cooked until it is brown and deliciously crunchy all over, not almost raw like it was.
Fries were pretty good. Sweet potato fries are the cool thing right now in the US so if you could get those, again, you would be superstars.
