Sanchez...one of the best meals we have ever had!!

After watching Somebody Feed Phil in Copenhagen, we were intrigued by one of the people highlighted in the show.  We had heard of Noma, the Copenhagen restaurant where guests are treated to a parade of 15-20 small plates, most of which bear little resemblance to recognizable food (moss, lichen, smoked pine needles, etc.). The chefs forage in the forest, and cook with what they find underground, above ground, near the water and in trees.  The tasting menu costs $296/person...add the additional wine pairing for $185 if you are feeling flush!  I loved the concept and the authenticity of the team working there....but it was a little too far fetched (and too pricy!) for us!  However, Phil "introduced" us to the former Noma pastry chef, Rosio Sanchez who had a successful "taco truck" in Copenhagen, serving unique Mexican food.  She appeared to be young, full of life and just a little bit sassy...I loved her!  As it turns out, last fall she opened a full service restaurant called Sanchez...and it was just 2 blocks from our wonderful little hotel!  There were no reservations available, but we took a chance and walked down, hoping to squeeze in!

Miracle of miracles, we were seated at the bar, overlooking the small open kitchen...best seats in the house!  We had a birds' eye view of the 5 chefs working...

We opted for the 5 course prix fix dinner (plus we added an appetizer to share because our server said it was her favorite, and each ordered a dessert!). The meal was so phenomenal that I suddenly became one of those annoying people who photographs their food!  Our shared appetizer was asparagus esquite topped with guajillo peppers and ground grasshoppers, then topped with grated 2 year aged Danish cheese.  This was the one dish I didn't take a picture of...I think I was too busy savoring each bite - it was simply amazing!  Probably the only time in my life I will eat grasshoppers...but damn, they were good!

Next up was the oyster with cucumber water and sea buckthorn with habanero infused oil and a sliver of jalapeño - all I can say is "WOW".  I don't particularly like oysters, but I honestly was sorry I only got one of these tasty treats - I could have eaten a plate-full!

Next up was rhubarb soup with raw brill (a fish I am not familiar with), a few currants, some fennel and cherry tomatoes with a few little bit of peppers - each bite was an explosion of flavor...and when we watched the chef assembling this dish, each element was placed by hand!

A mole soup came next, topped with some type of mushrooms...maybe hen in the woods mushrooms.  It was flavorful, and familiar tasting, yet didn't taste like anything I have ever had before...I actually wanted to lick the bowl!  It was served with a few home made tortillas, made of masa from corn sourced last year in Mexico and there were cep mushrooms ground into the masa...delicious!

A tamale came next...this one steamed in a banana leaf.  Neither of us can remember what was inside it (other than pure deliciousness!) but it was served with a fresh tomato salsa and cream with the grated Danish aged cheese.  We were instructed to get a bit of each component in each bite...advice we headed and we were not disappointed!  I may never be able to eat another tamale in my life with out being disappointed that it isn't a Sanchez tamale! 

By this time I thought we were done with our 5 items and I was stressing about which fabulous dessert I was going order.  Rosio Sanchez hand makes each dessert...remember she was the pastry chef at Noma!  Here she is working her magic on a corn tart (with individually placed blue berries).  And yes, that is the most enormous chicharron in the foreground!

Well I was certainly surprised to find out that I had mis-counted and we had steak tacos being served next.  But instead of a tortilla, these tacos had a cabbage leaf for its base...pure deliciousness!!  And yes, the edible flower added a bit of a peppery bite!

Now it was time for dessert!!!  I opted for the churro sandwich, with frozen parfait and bitter cream and orange zest...Gary had the paleta (popsicle) ... white chocolate covered in a hard shell of frozen strawberry puree, hand brushed with elderflower syrup and sprinkled heavily with freeze dried raspberries and freeze dried habanero peppers.  I thought mine was delicious...until I tried Gary's!  That paleta was to die for!

We are very familiar with Mexican food but this was such a stand out meal - the flavors were very familiar but totally new and fresh at the same time!  I'm afraid it may be some time before I feel like trying any other Mexican food...I want the flavors of last night's meal to stay with me for a long time!  And I'm so pleased that Phil Rosenthal did not lead me astray...he cemented his spot in my top 3 travel heros!