Hija de Sanchez
Lengua Taco
Al Pastor Taco
Black Bean, Barbacoa and Cheese Flautas
Chocolate and Salted Licorice Paleta with Dried Blueberry
Originally opened in Torvehallerne and since expanded to Kødbyen, Copenhagen’s Meat Packing District, Hija de Sanchez was born out of owner Rosio Sanchez’s desire to bring food from her youth to a new life in Copenhagen, a childhood in South Chicago as a first generation Mexican American giving her an appreciation for the sort of spices rarely seen in Nordic Countries, but time cooking at noma and other Michelin Guide Restaurants giving her the confidence to strike out on her own and do something completely different.
Originally launched in 2015 at the Market, her following growing quickly thanks to handmade Tortillas and Salsas plus Tacos made in the traditional Mexican fashion with occasional local influences such as Fish Skin or Fjord Shrimp creeping in, it was as part of a midday snack that a stop was made at the second location where several locals were enjoying the late-day rays of Danish Summer, the online menu unfortunately a bit deceiving in that it lists nearly a dozen Proteins even though only two are offered each day, the Paletas a similar situation with Thursday only featuring one, the prices also quite high with a total bill of 185DKK (nearly $30USD) for a total of four items.
Targeted to be both approachable and authentic, a visit to Kiin-Kiin showing that ‘spicy’ is definitely a relative term in Denmark, it was with a seat taken near a small Piñata that a few minutes were passed before the order was ready, first bites of the Beef Tongue with Guacachile, raw Onion and Cilantro showing the meat to be tender but not particularly flavorful on a great shell, the Al Pastor shaved from a small spit by far and away the spiciest thing tasted in Scandinavia and on par with anything tasted in Mexico with a juicy chunk of charred Pineapple helping to quell the fire.
Chucking at a sign teaching locals how to eat a taco as the finishing touches were applied to three Flautas, the thick Corn taking well to a flash frying and coming out crisp without a drop of residual oil, Sanchez and team again showed a good hand with Beef by way of spicy Barbacoa and Black Beans stuffed into three tubes topped with diced Cabbage and Fresh Cheese, the Popsicle taken to go described as Salted Licorice but fairly mild in terms of Ansie flavors with the overall balance more like White Chocolate with a texture and sweetness added by dehydrated Fruit on top.
http://www.hijadesanchez.dk