What's it all about? Chicago-born chef Rosio Sanchez was a pastry chef at Noma for many years, but left to explore her Mexican heritage with a taco stand in Copenhagen's Torvehallerne's food market.
What to expect: A very different proposition to the Noma's fine dining experience, Hija de Sanchez is located in a wooden shack in the heart of the market with the menu chalked up on blackboards and spartan benches and tables outside.
What to order: The tacos are made daily from scratch with corn imported from Mexico and 'queso' made to a traditional Mexican recipe in Denmark. Fillings change daily from 'al pastor' (spit roasted marinated pork with pineapple) to 'El Paul' - crispy fish skin with gooseberry salsa. Don't miss the colourful paletas (ice pops) which are decorated in freeze-dried fruits, cajeta (caramelised goat's milk) and chilli powder.
When to go: The original Hija de Sanchez is only open in the spring and summer, but a second outlet in the meat packing district trades all year round from a tiled counter.
Did you know? Sanchez has teamed up with Noma to create a scholarship fund to help Mexican culinary students travel to Copenhagen and intern at both restaurants.
Images: Kyle John Photography (dishes); Kasper Fogh (portrait and exterior)
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