This Is TASTE 741: Rosio Sanchéz Just Wanted Tacos. Turns Out, So Did Copenhagen.
Mar 7, 2026
Rocio Sanchez, a Mexican-American pastry-trained chef who brought heirloom corn and authentic tacos to Copenhagen. Dhriti Arora, an Indian-born Noma alum who blends Indian roots with seasonal Danish produce at Bar Vitrine. They talk about importing corn, translating Mexican flavors for Scandinavia, designing a tiny efficient kitchen, weekly rotating menus, and evolving casual taquería into a tasting-menu restaurant.
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From Apartment Tortillas To Hija de Sánchez
- Rocío Sánchez started making fresh tortillas in her Copenhagen apartment and realized she wanted to explore her Mexican heritage through food.
- That home experiment led her to import heirloom corn from Mexico and eventually open Hija de Sánchez to serve authentic tacos.
Insist On Authentic Ingredients Despite Cost
- Do commit to quality even if the economics are hard at first because authenticity sells; Rocío imported Mexican corn despite high cost to preserve tortilla quality.
- She waited until scale (multiple venues) to ease costs and keep fresh nixtamal tortillas central to the concept.
How Persistence Landed A WD-50 Break
- Rocío aggressively pursued a role at WD-50 by staging repeatedly and eventually got hired after persistence and saying she'd do anything.
- At 21 she landed the job, contributed original petit fours and earned a pastry sous chef credit on the menu.