Tacos are life.
A Mexican-American daughter of two immigrants, Sanchez has been instrumental in introducing Mexican street food to Denmark. After working as head pastry chef at Noma (a little place you may have heard of), she went on to open her Vesterbro restaurant Sanchez and two taquerías called Hija De Sanchez—one in Copenhagen’s meat-packing district, and the other at Torvehallerne market.
The restaurants are known for using Mexican heirloom corn for their daily-made masa dough. That yields what might be the freshest corn tortillas in Scandinavia. Hija de Sanchez also uses chilies and spices from Mexico along with local ingredients to create street snacks like tacos filled with miso potatoes and Danish cow’s milk cheese as well as all-time classics like tacos al pastor and tacos de carne asada.
While the menu is currently under wraps, we expect to see Sanchez’s signatures as well as a few surprises.
Seats are B4,500 per person, and reservations are highly recommended. Contact Gaa to book your seat.