sanchez, copenhagen.
you wouldn’t expect to find stellar mexican food in denmark, but it exists and was another item on the list that made me think “you know what, maybe we should move here. i really think i could live here..”
pacifico; mezcal negroni; guacamole made with avocado leaf oil, corn tostadas; two gillardeau oysters, habanero and sea buckthorn.
we grabbed a smaller, casual dinner at the bar at sanchez. the oysters were hands-down the best bite. we ordered seconds and still talk about them now, almost two years later.
tuna tostada: crispy tortilla, raw tuna marinated in charred habanero salsa, guacamole.
lumpfish roe tostada: corn tostada, lumpfish roe with crema, herbs, lemon, chile.
lumpfish roe tostada section.
after being in scandinavia for a week at this point, the flavors and textures (and heat!) were warm and welcoming. everything was super delicious. we even had to get both desserts, which is rare for me!
tacos de cochinita: marinated organic hindsholm pork, grilled herbs, corn tortilla.
oyster mushroom tacos: oyster mushrooms in adobo, herb salad, corn tortilla, fermented pineapple pico de gallo.
tepache; beer.
open churro sandwich: churro, frozen parfait, bitter cream.
horchata ice cream, toasted almond, rosita de cacao.
Istedgade 60, 1658 København, Denmark
