Rosio Sanchez is a Mexican-American chef who transformed the way Copenhagen eats Mexican food. A former head pastry chef at Noma, she left the world’s most celebrated restaurant to cook the food of her own heritage, opening the taqueria Hija de Sanchez and later the restaurant Sanchez – and in the process introduced Denmark to serious, authentic Mexican cooking.
Sanchez pairs the technical rigour she learned in elite kitchens with a deep respect for Mexican tradition, from heirloom corn and hand-made tortillas to regional salsas and fillings.
TL;DR
- Mexican-American chef, born and raised on the South Side of Chicago to Mexican parents
- Former head pastry chef at Noma under Rene Redzepi
- Opened the taqueria Hija de Sanchez in Copenhagen in 2015
- Opened the Mexican bistro Sanchez in 2018
- Widely credited with bringing authentic Mexican food to Denmark
Rosio Sanchez key facts
| Born | Chicago, USA (to Mexican parents) |
| Nationality | American (Mexican heritage) |
| Restaurants | Hija de Sanchez; Sanchez (Copenhagen) |
| Former role | Head pastry chef at Noma |
| Known for | Authentic Mexican food in Denmark |
From Chicago to Noma
Rosio Sanchez was born and raised on the South Side of Chicago, the daughter of Mexican parents, growing up on the food of her heritage. She started cooking professionally at nineteen and worked with some of America’s most respected chefs, including at Wylie Dufresne’s influential New York restaurant wd-50. She then moved to Copenhagen, joining Rene Redzepi’s team at Noma, where she worked in the test kitchen and rose to become head pastry chef while still in her twenties.
Hija de Sanchez and Sanchez
In 2015 Sanchez left Noma to reconnect with her roots and cook the food she loved most. That June she opened Hija de Sanchez, a taqueria in Copenhagen’s Torvehallerne market, built around freshly pressed tortillas made from heirloom corn. Its success led, in 2018, to Sanchez, a fuller Mexican bistro that expanded what Mexican food could be in Denmark. Together the two places reshaped the city’s idea of Mexican cooking.
Signature style
Sanchez’s cooking is authentic Mexican food made with fine-dining precision. She is meticulous about ingredients – especially masa made from heirloom corn – and about the salsas, fillings and techniques that define regional Mexican cuisine, while bringing the discipline and sourcing standards of her Noma years. The result is food that is both deeply traditional and unmistakably high in quality.
Rosio Sanchez in context
Sanchez is one of the chefs who came out of the Noma of Rene Redzepi to shape Copenhagen’s dining scene, part of the same broad movement as chefs like Rasmus Kofoed.
Follow Rosio Sanchez
Follow Rosio Sanchez on Instagram
Rosio Sanchez FAQ
Who is Rosio Sanchez?
A Mexican-American chef in Copenhagen, former head pastry chef at Noma and owner of Hija de Sanchez and Sanchez.
What is Hija de Sanchez?
Her Copenhagen taqueria, opened in 2015, known for tortillas made from heirloom corn.
Where is she from?
She was born and raised in Chicago to Mexican parents.
What did she do at Noma?
She was head pastry chef under Rene Redzepi.
Why is she important?
She introduced Denmark to authentic, high-quality Mexican food.
