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Hija de Sanchez

Street foodKødbyen, Copenhagen

8.5Worth the detourOur score · Worth rerouting for if you are anywhere near the neighbourhood.

Tacos with their own tortillas in the Meatpacking District — the corn is milled on site.

Tacos al pastor and a margarita on a picnic table — Hija de Sanchez

Illustration made with AI

Hija de Sanchez was started by a former pastry chef from Noma, and the difference is in the tortilla: the corn is nixtamalised and ground in house, as it is in Mexico. That is why a taco from here tastes different from one at a pizzeria.

The stall in the Meatpacking District opened in 2016 and keeps a short list of tacos and sides. You order at the counter and eat standing or at the tables outside. Three tacos is a meal for most people.

Open every day from eleven to nine, and until ten on Friday and Saturday.

It suits a quick lunch, an early evening in the quarter, or something to eat before moving on to a bar nearby. The price is low and it moves fast — but there can be a queue at weekends.

Why it's worth a visit

  • Tortillas from corn milled on site
  • Started by a former Noma pastry chef
  • Open every day in the Meatpacking District
Outdoor seatingTakeaway

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70 m to the nearest one

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