The pork cooks for hours until it shreds apart at the touch of a fork. Reviewers across multiple platforms single out the carnitas as the signature dish — the meat is remarkably tender and paired with housemade tortillas made from imported Mexican corn masa. The achiote sauce adds a subtle spice and earthiness that sets this apart from standard pork tacos.
Tips from diners
Order at least two different proteins if you're trying multiple tacos — the carnitas and al pastor are both standouts and you'll want to compare.
The lunch hours (11 AM–3 PM) tend to be less crowded than dinner — come early to avoid queues.
The pork is marinated with a blend of dried chilies and spices, then slowly cooked and served with fresh pineapple and a housemade tortilla. Reviewers consistently mention the al pastor as competing with the carnitas for the title of best taco on the menu — the balance of heat, sweetness, and savory spice is precise.
Tips from diners
Try one al pastor and one carnitas and split them — the flavour contrast is part of the experience here.
A frozen Mexican treat that reviewers call bright, refreshing, and the perfect way to finish a spicy meal. The popsicle is simple but uses real lime juice and quality condensed milk — not overly sweet like mass-produced versions. It's particularly popular in summer and worth trying even if dessert isn't normally your style.
Tips from diners
On warm days, order a paleta at the start of your meal instead of at the end — it's cold and refreshing while you eat.
A traditional breakfast dish served all day — two fried eggs with runny yolks sit atop seasoned black beans, salsa verde, and crispy housemade tortilla chips. This is a vegetarian staple on the menu and reviewers specifically call it out for being hearty, flavourful, and solid value.
Tips from diners
Ask for the eggs cooked over-easy if you like the yolks to remain runny for dipping into the beans.
The mussels are cooked fresh to order and coated in a rich, smoky chipotle cream sauce. This is the signature seafood dish — reviewers mention it as a standout even among restaurants with more formal fine-dining credentials. The tostada provides a textural counterpoint and the sauce coats every mussel.
Tips from diners
If you don't usually order mussels at casual restaurants, this is the dish that will change your mind — the sauce makes all the difference.
Hija de Sanchez launched in 2015 at Torvehallerne market, founded by Rosio Sanchez after five years as head pastry chef at Noma. The restaurant earned the 2018 EasyJet Traveller award for Europe's Best Street Food. Every tortilla is made fresh from imported Mexican corn masa, and the restaurant's signature quesillo — a handmade organic cheese — is made in-house. The kitchen sources premium meats and works with sustainable local producers.
Hija de Sanchez operates year-round at the Kødbyen (Meatpacking District) location and seasonally at Torvehallerne. Check which location is open before visiting.
Expect a queue on Friday and Saturday evenings — the counter moves fast but arriving after 6 PM means waiting 15–20 minutes. Come weekday lunch for a shorter wait.
There is no reservation system — it's walk-in only. Come early or plan to stand in line.
Ordering two tacos and sharing one larger dish (like the mussels) makes an affordable meal for two people without feeling rushed.
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