When an ex-Noma chef opens a taco restaurant you just know it’s going to be good food. On my day trip to Copenhagen this summer with my usual Copenhagen travellers Maria and Daniel, we didn’t have enough time to go to the restaurant but got to taste Hija de Sanchez’ tacos at our favourite lunch place; the food market called Torvehallerne.
There are several restaurant stalls here, so you can sample a bit of this and a bit of that. But we went straight to Hija de Sanchez and ordered a plate each of tacos.
And some cava. Because why not?!
All three of the tacos were (of course) delicious! The one with cheese and avocado (queso fresco) was nice and fresh but I also really liked the one with fried runny egg and guacemole. And the barbecoa was the best I’ve ever eaten (and I’ve sampled a few…)!
Next time I really need to go the restaurant – can’t wait to sample the whole menu! Which I’m sure my travel companions are up for.
Hija de Sanchez, Taquería and market, Torvehallerne, Frederiksborggade 21, Copenhagen
Mexican cheese dip. With chorizo and peppers. Melting, bubbly and comforting. I simply cannot think of a better way to start a mid-week cold January supper with some of my closest friends. It was like a warming cheesy hug, telling us if we persevered we would get through the month. Et voila!, it’s February!
We also had prosecco, tacos and lots of fun, which helped.
But back to the dip. It’s very easy to make and so satisfying to eat. But have plenty of napkins to hand as it is a little messy. Also, be patient and wait for the dip to be completely melted when you serve it. I would suggest putting it in the oven 30 minutes or so before the guests are due to arrive. You can always cover it with tin foil and lower the temperature to keep it hot and bubbling.
The chorizo and peppers add a lot of flavour to the otherwise unexciting grated mozzarella (I was a little worried it wouldn’t be cheesy enough but it was). But I can’t help but thinking it could be made even better with the addition of jalapenos next time. Stay tuned…
Queso fundido, serves 4
75 g cooking chorizo, finely chopped
1/2 pepper, finely chopped
500 g grated mozzarella
oil for frying
a pinch of cayenne or other chilli powder
To serve: tortilla chips
Fry the chorizo in oil until crispy. Set aside and fry the pepper in the chorizo oil. Drain on kitchen roll.
In an oven-proof dish, put a layer of cheese, then scatter chorizo and peppers on top and repeat the process until all ingredients are used up. Sprinkle with cayenne and put in a 200C oven until melted and bubbly (approx 40 mins). Serve immediately with tortilla chips.
My go-to guacamole recipe has always been my own concoction from when I was younger and tacos became the staple Friday dinner for all Swedish families. It’s very nice (my best friend can testify to that), but as it contains creme fraiche it’s far from a proper guacamole. So a few weeks ago when I found the best tortilla chips ever in my local Whole Foods (oh, how I love saying that!) I thought it was about time to try a slightly more authentic version of guacamole.
And the result was amazing! It’s so easy to make, and quite healthy (if you don’t count the tortilla chips) and it has become my new obsession.
Proper guacamole, serves 4
2 perfectly ripe medium Hass avocados,
1/2 medium red onion, finely chopped
1 small tomato, chopped
1 bunch coriander
Tabasco (the red one)
salt, black pepper
Spoon the avocados into a bowl and mush up with a fork. Add the chopped tomatoes and onions. Add lime juice (start with the juice from half a lime, add more to taste), a few drops of Tabasco and Worchestershire sauce. Add salt and pepper and mix well. Chop the coriander and add to the guacemole. Check the seasoning and adjust if needed. Serve with tortilla chips or with any Mexican or Tex Mex dish.