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, a first generation Mexican-American, my favorite 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 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.
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