Noma’s Former Pastry Chef Is on a Taco Mission
by Siti Zawani
@ 18 Sep 2015
Like Chef Brooks Headley, the New York City pastry chef who traded in his plum job at Del Posto for a golden opportunity to sell veggie burgers in the East Village, Chef Rosio Sanchez is energised by a sense of mission. “Don’t get me wrong,” she said. “I miss Noma sometimes, for sure. But how long can you do that for?”
Instead of safely easing Denmark toward taco consciousness with ground beef and melted Cheddar, Chef Sanchez, who grew up as the daughter of Mexican immigrants in Chicago, offers the unaltered flavours and textures of her heritage. She imports corn and chiles from Oaxaca. Her salsas can sting. Sometimes she’ll amp up the crunch with a few fried grasshoppers. Discover her new direction and exciting offerings at
http://goo.gl/VPPkLc
