ROSIO SANCHEZ

Chef & owner, Hija de Sanchez

Hija de Sanchez was born of my personal cravings for mexican food and sweets. I grew up in the southside of Chicago where my favorite savory things to eat were, tacos de lengua, vegetarian tortas (during my 2 year vegetarian phase) to corn esquites from the man with the push cart on the corner of 26 and Avers to desserts items like paletas and tres leches cake.

I’ve spent the majority of my career working in somewhat high end restaurants. I have and always will love and appreciate the incomparable food that the chefs I worked for have created in the walls of their restaurants. But ultimately I craved working in a place that was way more casual, something more approachable, and something that would have a connection to my soul.

I think chefs, most chefs, want to push themselves to work with the best of the best and reach the pinnacle of great cusine

I think chefs, most chefs, want to push themselves to work with the best of the best and reach the pinnacle of great cuisine. It certainly was that way for me when I first began cooking at 19. Luckily, I have been fortunate to have been given the opportunity to work alongside these guys. Somewhere along the way, a few years ago, I felt in my gut that to continue on this path wasn’t for me. I certainly didn’t want to end up with my own high end restaurant. That, paired with the desperate need for finding well prepared Mexican food in Europe, sparked the idea that making a taqueria in Copenhagen would be my next adventure in cooking. 

Follow Hija de Sanchez on Facebook and Instagram, and stay tuned. 

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Amigos de Sanchez

During the summer we invite some of our friends from around the world to be part of our Hija De Sanchez team, create and cook a special Taco. This usually happens Mondays in the afternoon and has been a great and fun success, giving our guests the possibility to taste ingredients and perhaps techniques on a taco, which will never be found anywhere else in the world.

Torvehallerne

Situated in the heart of the city, next to the Nørreport Station, this is Copenhagen's most important Market. Our Taqueria and Retail stand are located in the middle area facing Israelis Plads. Here is where the guest tacos take place.

NOW OPEN - Taquería and market
Torvehallerne, Frederiksborggade 21

Monday - Thursday 12.00*-19.00, Friday 12.00-20.00
Saturday 12.00*-18.00, Sunday 12.00-17.00
Market opens at 11.00 all days
NO TABLE RESERVATIONS

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Kødbyen

Our second Taqueria was open in April 2016 and is located in the meatpacking district of Copenhagen, surrounded by other restaurants and bars. In this location we have a different selection  of Tacos, most important our Taco al Pastor and Fish Taco.

Taquería
Slagterboderne 8

Monday- Thursday 11.00 - 20.00
Friday - Saturday 11.00 - 22.00
Sunday  11.00 - 20.00
NO TABLE RESERVATIONS