Rosio Sanchez

Coming Up

Pastry work at wd-50 in New York put Rosio Sanchez inside a kitchen where technique had to hold up under pressure. The pastry cook role there was followed by a move to Copenhagen, where she became head pastry chef at Noma and stayed until 2014. In 2015, Hija de Sanchez gave Rosio Sanchez a direct point of authorship, and the result was a restaurant built around a more personal structure. Since 2017, Sanchez has extended that structure as chef and founder, with the work moving into a second room without changing its core concerns. The through-line is control of method: fine dining rigor repurposed for a cuisine shaped by memory, place, and intention.

Where They Are Now

Hija de Sanchez and Sanchez are the two current platforms that make Rosio Sanchez’s practice legible. One is a founding project; the other carries her name as chef and founder. Together, they frame Mexican food in Scandinavia through heirloom corn, indigenous ingredients, and the discipline associated with fine dining. The stated position is plain: “More importantly, Europe deserves well-made Mexican food.” In practice, Rosio Sanchez treats that idea as a standard for making, not a slogan. Corn functions as a base, not a garnish; indigenous ingredients stay in front; and fine-dining polish is used to clarify flavor rather than dilute it. As she has put it, “For me, it’s all about taste.”

Signature

Rosio Sanchez’s signature dishes include Sanchez, fish-skin tacos with gooseberry salsa, The Bear, Ants on a Shrimp, and Ugly Delicious. The names carry wit; the work behind them is built on texture, surprise, and flavors that are meant to stay with the diner.

In Their Words “I don’t use chocolate very often, but when I do, I really try to use it in a way that people haven’t had before. A way to excite the mind without discouraging the palate.” “More importantly, Europe deserves well-made Mexican food.”