Chef Rosio Sanchez has opened a fourth location of her Mexican empire in Nordhavn. Hija de Sanchez Cantina is a hybrid of her flagship restaurant Sanchez and the simpler taquerias, Hija de Sanchez. Unlike Sanchez (where a tasting menu is the focus), the menu at the Cantina is only à la carte, with an emphasis on tostadas, ceviches, and tacos.
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Hija de Sanchez Cantina is the fourth restaurant in the Sanchez empire. HIJA DE SANCHEZ CANTINA
Address & Contact Information
Hamborg Pl. 5, Copenhagen, Denmark
The beautiful space was designed by OEO Studio.
Rosio Sanchez inside her new restaurant in Nordhavn.
Shrimp tostada with pico de gallo, habanero mayo, and avocado.
Mushroom tinga tostada – oyster mushrooms in salsa, iceberg lettuce, crema, and aged cheese.
Lime-cured langoustine ceviche with fermented green tomato, avocado juice, red onion, and endives.
Ceviche rojo – cod, chiltepin chili, lime, avocado, oregano, and cucumber.
Al pastor on the trompo!
The gringa – two flour tortillas filled with al pastor and melted cheese.
Spicy blue mussels with chipotle salsa, cream, and butter.
Langoustines with a chili, soy, and lime marinade.
Lots of seating in the new venue.
“Esquite” – kohlrabi, potato, cauliflower, aged cheese emulsion, salsa macha, and herbs.
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Kaitlin Orr and Anders Husa are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.