Mexicans living in Copenhagen have now a place where they can feel like home. Coming from Mexico, Rosio Sanchez, the chef and owner of Hija de Sanchez, knows how a good taco should taste and therefore decided to bring the original flavor of the beloved Mexican food to Europe and particularly Denmark. The cozy restaurant serves numerous combinations, so whether you prefer a vegetarian and/or gluten-free taco or one with roasted chicken you’ll most definitely find something that suits your taste.

Fueled by a desire to bring bring high-quality Mexican fare to Europe, Rosio Sanchez, a former Noma pastry chef, left the fine-dining world to launch Hija de Sanchez. Now the Torvehallerne wooden food stall, debecked with chalkboard menus and pepper plants, dishes out what’s been hailed as the best street food in Europe. Sanchez taps her heritage for the tacos here, blending ingredients like Oaxacan corn into the masa and tortillas while incorporating Nordic touches like gooseberry salsa.

Noma alum Rosio Sanchez branches out from her successful Hija de Sanchez taquerias with Mexican-cantina inspired Sanchez, where Mexican home cooking is…

Rosio Sanchez is a Mexican, Noma-trained chef who’s now running a taco stand. This popular street food spot in Copenhagen’s Torvehallerne covered market does wonders with corn tortilla tacos ­– think spit-roast pork with little chunks of pineapple and onion topped with coriander, roast chicken in a rich chocolaty mole sauce, or grilled two month-aged, Mexican-style grilled cheese (albeit made from organic Danish milk) served with punchy guacamole and spicy morita chilli salsa. For dessert try Mexican ‘paletas’ - ice pops that combine Danish and Mexican ingredients (frozen avocado with freeze-dried raspberries, hibiscus tea with mezcal and oialla chocolate with Lakrids liqourice), or sip on a silky Aztec hot chocolate.

An absolute must-stop on any food pilgrimage to Copenhagen is Kødbyen (literally “the meat town”), a former meat-packing district whose various shops, stalls and slaughterhouses have been converted into a trendy hub of casual eateries and microbrewery bars. Put time aside to stroll down the laneways and see what catches your eye (Kødbyen’s Fiskbar is a great shout for fish lovers); for our money, you can’t do much better than Hija de Sanchez, a low-key taqueria with a stripped-back menu that puts all the focus on what these guys do best. These tacos are divine, delicious packages of flavourful beans, shredded cabbage and tender, succulent meat piled up on proper quality corn tortillas.

Copenhagen has experienced a culinary resurgence of late, spearheaded by Noma and their chefs making waves in their own ventures (think best-outside-Tokyo ramen at Slurp, and plates of fresh corn tortillas straight from Mexico at Hija de Sanchez) . We tripped between bakeries with pastries to rival Paris: yeasty knotted cardamom buns, the lightest koign amann, buttery almond croissants and warm cinnamon scrolls topped with chocolate ganache – with coffee to match. There was chewy sourdough served up with sliced cheese and thick cream (don’t knock it till you’ve tried it), and cabinets of traditional sturdy smorrebrod with endless cold (and colourful) toppings.

If you are a fan of Mexican street food and all it entails, Rosio Sanchez has you covered!. This talented ex- Noma chef not only offers an experience of elevated Mexican cuisine at her main restaurant Sanchez (which is also well worth a visit, might we add), but also a more accessible option through the Hija de Sanchez taquerias located around Copenhagen. With flavourful ingredients and combinations placed on fresh tortillas made on location, Hija de Sanchez is where you go when you want to have a true taco fiesta and enjoy Gringa al Pastor, Barbacoa, Cochinita, and more with a side of lime.

Even on cold, blustery days in Copenhagen (and there are plenty), you can find a burst of Mexican sunshine at Hija de Sanchez, a mini-chain of taquerias founded by ex-Noma pastry chef Rosio Sanchez. While her fine-dining restaurant Sanchez offers a more refined take on Mexican cuisine, with a five-course set menu for £60, the taquerias offer a simple lineup of tacos and sides starting at just £5. Tortillas are all made in-house from 100 per cent corn, and fillings include a classic carnitas and al pastor, alongside fresh guacamole, chips, and salsas.

Filled by a craving to bring carry great Mexican passage to Europe, Rosio Sanchez, a previous Noma baked good culinary specialist, passed on the top-notch food world to send off Hija de Sanchez. Presently the Torvehallerne wooden food slows down, decked with blackboard menus and pepper plants, doles out what’s been hailed as the best road food in Europe. Sanchez taps her legacy for the tacos here, mixing fixings like Oaxacan corn into the masa and tortillas while consolidating Nordic contacts like gooseberry salsa.

It wouldn’t be a cheap eats guide without tacos, and if you’re looking for the best tacos in Copenhagen, you simply won’t find anything better than Hija de Sanchez. (Trust us, we’ve tried them all, and nothing else compares.) Rosio Sanchez’s casual taqueria has two outposts – one in Kødbyen and one outside at Torvehallerne during the summer. The flavors of tacos vary, but you can always expect to find their signature al pastor on the menu; their fully-stacked trompo is a thing of beauty.

Rosio Sanchez used to be a dessert chef at world-famous Noma, but now she’s ventured out on her own and opened a taco stand, Hija de Sanchez, at one of my favorite places in Copenhagen, Torvehallerne. She served her tacos to the crowd of world-renowned chefs and food aficionados at the World’s 50 Best Restaurants award in London last month, with some help from her former boss, Rene Redzepi. She’s been getting a ton of press, too, with both Rene and Jamie Oliver visiting her new stand.

Mexican Tacos at Hija de SánchezAs a first-generation Mexican-American, Hija de Sánchez owner Rosio Sanchéz knows her tacos, paletas, and aguas frescas. After serving as the sous chef of Noma, Sanchéz opened her own restaurant as a homage to her roots. Importing corn, dried chilies, and spices directly from Mexico and making her own masa and salsas, Sanchéz creates the most authentic Mexican taco experience in Europe at her two taqueries.

Between the two main market halls at Torvehallerne, Hija de Sanchez is a great little Mexican stand where everything is homemade. On a summer’s day it’s the perfect place to enjoy good food in the sun while taking in the busy atmosphere. Both the tacos and the tortillas can be made without gluten, and if you eat here you’re in very good hands – a former sous-chef from the famous top-end restaurant Noma works on the stand.

Other options are Bæst, a pizzeria from the Relæ chain with self-made organic products; or La Neta or Hija de Sánchez, two very popular taquerías. If you are looking for something out of the tourist eye, try out Osteria 16 in Vesterbro. This tiny italian restaurant, unlike many others, moves the focus away from pasta and pizza and makes a daily menu of antipasti (appetizers) of great quality for a reasonable price.

For something a little different, Hija de Sanchez serves up a unique kind of breakfast. Far from the usual bread, pastries and porridge of your usual Copenhagen breakfast, this Mexican food stall offers the very best when it comes to breakfast tacos, filled with fresh and delicious ingredients. Ranked Euope’s best street food, you can be guaranteed some good food from this tiny Mexican street food stall.

When pastry chef Rosio Sanchez left noma to start a taco stand at Torvehallerne food market, everyone assumed it would be good. Just how good, however, must be tasted to be believed. With homemade tortillas and a commitment to extremely authentic flavors, as well as frequent collaborations with world-famous guest chefs, this is truly food that is made from the heart and good to the stomach.

Hija de Sanchez is the place in Copenhagen for authentic Mexican tacos. Chef and restaurateur Rosio Sanchez moved from Chicago to Copenhagen to work at noma and opened her first taqueria in the Torvehallerne food market in 2015. There are now four Hija de Sanchez taquerias and the high-end Sanchez restaurant with a five-course tasting menu in Vesterbro.

This tiny taco stand at the Torvehallerne offers something quite special. Behind the enormous maza-morter in the tiny shed, stands former Noma pastry chef Rosio Sanchez, grinding the finest Mexican corn for her tortillas. Forget everything about tex-mex and other deviants – this is the most authentic and tasty tortillas on this side of the Atlantic.

And even though Copenhagen is the last place you’d expect to find good tacos, Hija de Sanchez was launched by the former pastry chef at Noma (yes, remember the bit about its being crowned the best restaurant in the world four times over) so you know they’re good. It’s known as THE place to experience an authentic taste of Mexico in Copenhagen.

Slagterboderne 8 (Vesterbro); in Kødbyen (Meatpacking District), about 700m from Central Station. Occupying a food stall in the trendy food stalls of Kødbyen (Meat Packing District) you’ll find this gem of a taqueria, Hija de Sanchez. Chef and Owner, Rosio Sanchez, is the former head pastry chef at the famed Copenhagen restaurant, Noma.

Coffee Collective roasts and brews some of the best coffee in town; Grød specializes in sweet and savory porridge; former Noma pastry chef Rosio Sanchez serves tacos and paletas at Hija de Sanchez; and Summerbird sells beloved local sweets like flødebollen (Danish cream puffs), braendte mandler (candied almonds) and licorice truffles.

Hija de Sanchez brings the flavors of Mexican street food to Copenhagen with a focus on fresh tortillas and traditional fillings. This spot is famous for its tacos, especially those made with slow-cooked meats and vibrant salsas. It operates with an emphasis on authenticity and quality ingredients while keeping prices reasonable.

Like so many of the restaurants on this list, Hija de Sanchez was opened by one of Noma’s former chefs Rosio Sanchez. I am typically quite skeptical about Mexican restaurants outside of North America, because they are usually… not good. But Hija de Sanchez more than delivers at its charming taqueria stands around Copenhagen.

Hija de Sanchez Kødbyen is a taqueria from former Noma chef Rosio Sanchez, known for making tortillas daily with imported Mexican corn. Located in Copenhagen’s Meatpacking District, it offers a changing menu in a relaxed setting. The focus is on quality ingredients and straightforward Mexican flavors without the fuss.

Passers-by at the Torvehallerne food market often marvel at the hand-cranked machine that turns out perfect tortillas at this stand. There is reason for them to marvel even more: Until recently, Rosio Sánchez was Noma’s pastry chef. Now she has opened the kind of place dear to her Mexican-American heart: a taqueria.

A different sort of icy treat is available at Hija de Sanchez. Founded by a former Noma pastry chef, this trendy taqueria in the Meatpacking District also sells delicious paletas, Paddlepop-style treats. The flavours rotate regularly, but may include avocado, hibiscus and – you guessed it – liquorice.

A team of ‘food experts’ – whatever that means – including Noma chef René Redzepi (Sanchez was once a dessert chef at Noma), foody-type bloggers, industry wonks and food writers have singled out Sanchez’s stall as having the best street food in the whole of Europe in Lonely Planet’s recent poll.

Welcome to Hija de Sanchez, the brainchild of ex-Noma chef Rosio Sanchez, shaking up Copenhagen’s food game with kick-ass tacos that are anything but ordinary. They’re all about real-deal Mexican street food, packing locally sourced ingredients into tortillas made with imported Mexican corn.

Definitely go for their combo, and have a Michelada or one of the other cocktails as well. It’s easy to combine it with a visit to Kødbyens Fiskebar, which is just a 2-minute walk. instagram | maps | favourite of Jorane Cuppen, Gastronomist

Mexican street food chain Hija de Sanchez might provide delicious tacos with pork but tacos with kale were far from good. And I am not talking kale here. The meal was extremely greasy, and oil was almost the only flavour on my tongue.

Highly recommend the bistro wine bar Paté Paté with its hearty menu and industrial chic vibe, tacos from Hija de Sanchez and hotdogs from John’s hotdog Deli where you pile on your own conditions. It was so good we had two rounds.

Hija de Sanchez: I often gripe about the lack of good Mexican food in Copenhagen, but there are good tacos. Hija de Sanchez is one place you can get them. Located at Torvehallerne in the city center and Kødbyen in Vesterbro.

Hija de Sanchez: This taqueria is also located in Kødbyen and has the most amazing, authentic tacos. Good Mexican food can be very hard to find in Scandinavia and this spot is such a gem.

Don't miss the tacos at Hija de Sanchez or pastries at Albatross og Venner. If you need specialist ingredients, you'll find them there.