I spoke to Rosio from Tulum, where she’s on a research trip – “deciding how many ovens we need” – for the Noma Mexico pop-up which will open there in April. Sanchez laments the dearth of ethnic food: “Fine dining is covered but there’s no good Thai food, for example,” she says.It’s in this context that she imagined her own taco stand.

Rosio Sanchez is a Mexican-American chef from Chicago who’s now spent nearly a decade in Copenhagen. Please reserve your table for up to 8 guests through our booking system. (Albeit at a restaurant that was rapidly receiving the highest international acclaim.) This combination is right up my alley when it comes to desserts, and you got to love the nod to Danish smørrebrød – open-faced sandwiches.Have you been to Sanchez or Hija de Sanchez yet? Rosio Sánchez at the Melbourne Food and Wine Festival You don’t have to travel all the way to Copenhagen to taste Sánchez’s take on Mexican cuisine. We have a simple menu that showcases my favorite types of tacos and dishes executed by a dedicated team. “Right now, rejoining and collaborating with my old team, I feel really lucky,” she says.Six bottles of bestselling wine for just £38.94, plus free delivery! From Hija de Sanchez to Sanchez Cantina. Initially, five years as the pastry head chef of René Redzepi at Noma. A lightly fried tortilla is filled with bitter greens and herbs, cress, kale, onion, and ramsons, and topped with the rich, chocolatey sauce and a dash of crema. Along with seeing family, she’s making the long flight to join many of our city’s best chefs You’ll have three chances to see her.

Anders Husa & Kaitlin Orr Recommended for you. At our core, we want to preserve the culture of Mexico by making great tasting Mexican food and supporting the communities in Mexico that provide us with amazing heirloom corn, chiles and dried herbs that we use daily. In a new series discovering the hottest chefs around the world, Adam Coghlan interviews Rosio Sanchez, chef owner of Hija de Sanchez in Copenhagen“What we’re doing is extremely rare,” explains Rosio, “we make everything!” But it seems less a self-gratifying DIY effort or marketing shtick, and more out of necessity. Published by jan@tombolacph.dk.

“In the States or in Mexico, the quality of the products you can buy means that if you did it yourself, you’d be overworking, but in Europe there’s nothing around,” she says.

“When as chefs you’re serving the customers, you begin to learn what the hell is happening in the restaurant!” You’re not just plating a dish and ignoring what happens to it, in other words.She then says, seriously, “At Noma you pretty much learn how to run a restaurant.” I asked her, semi-jokingly, if it teaches you how to open a taco stall. If there's something you don't know, leave it blank.Located on Istedgade 60 in the Vesterbro district, Rosio presents her take on a Mexican cantina, equivalent to a neighborhood restaurant. First, a palate-cleansing paleta!

Rosio Sanchez, Hija de Sanchez, Copenhagen: chef interviewIn March 2016, they opened at a second location where as well as tacos (carnitas, mole, queso fresco), paletas (ice-pops) and churros with liquorice salt, freeze-dried blackcurrant and cajeta (caramel), there are tacos al pastor (the Mexican version of a shawarma) – marinated pork basted with roasted pineapple.

I hope I get the time to try it all on this trip."

And, after having pushed the boundaries of what was technically possible at wd~50, she relished the chance to learn the intricacies of an entirely unknown cuisine.

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