We’re bringin’ a taste of Mexico to NYC! Shake Shack is thrilled to team up with our friend Rosio Sanchez, chef and founder of Copenhagen’s Sanchez and Hija de Sanchez, to bring New York City a two-part, one-day-only collaboration. On Tuesday, February 6th while supplies last, the Madison Square Park Shack will be serving up the brand-new, limited-edition Breakfast Taco and Chick’n de Sanchez.
The Chicago-born Rosio Sanchez was recognized last year as one of the Most Innovative Women by Food & Wine magazine and has been acclaimed for introducing Denmark to Mexican food. Sourcing the staples of Mexican cuisine – corn, chilli, and spices – from artisanal producers across Mexico and seamlessly placing them alongside the best of local and seasonal Nordic ingredients, Rosio has taken cross-cultural sharing and experimentation to the next level.
The Breakfast Taco ($6.49), a creation by Rosio Sanchez and Shake Shack Culinary Director Mark Rosati, features roast pork belly, cured egg yolk, avocado and habanero salsa in a fresh-made corn tortilla. (Available 7:30am until 10:30am; limited quantities)
The two will also be serving up the Chick’n de Sanchez ($8.99), featuring a crispy chicken breast with spicy arbol oil, guajillo chili mayo, avocado, pickled onions, Boston lettuce and crema. (Available starting at 11am; limited quantities)
Don’t miss the fun! The Madison Square Park Shack will be decked-out in authentic Mexican décor, complete with a 12:30PM performance by Flor De Toloache, the Latin Grammy-award winning, all-female mariachi band.
The best part? $1 from every item purchased will benefit Mujeres Latinas en Acción, an organization dedicated to empowering Latinas through a comprehensive array of social services and advocacy initiatives – a cause close to Rosio’s heart.
“I am so excited to be teaming up with Mark and my friends at Shake Shack,” said Rosio Sanchez. “After Mark took over Hija de Sanchez (Copenhagen) for a day in 2017, it is my turn to return the favor and bring some of the flavors of Mexico to New York. I can’t wait to see everyone at the Madison Square Park Shack and in doing so, support the amazing work of Mujeres Latinas en Acción.”
“My first time dining at Sanchez and experiencing Rosio’s legendary tacos, I was blown away by both her delicious soulful cooking and infectious personality,” said Mark Rosati, Culinary Director at Shake Shack. “In a short time, she has created one of the most exciting and talked about gathering places in Copenhagen – a place for locals and tourists alike to have fun and unwind over her amazing tacos and paletas. We’re pumped to work with Rosio here in NYC and give New Yorkers a taste of the magic she’s created in Copenhagen.”
Rosio was born and raised in the South Side of Chicago, and grew up eating the Mexican food of her heritage. She began cooking professionally at 19 and worked with some of America’s most respected chefs, including Wylie Dufresne at wd-50, before moving to Copenhagen to spend more than half a decade working in the test kitchen and as head pastry chef under René Redzepi at noma. In March 2015, Rosio left noma to reconnect with her Mexican roots and apply her skills to the food she identifies with most. She dreamt of transporting the Mexican dishes she remembered to Copenhagen and began developing recipes using the highest quality ingredients she could find, whether they were from central Mexico or small farmers in Denmark. In June 2015, she opened Hija de Sanchez, a taqueria located in Copenhagen’s Torvehallerne Market. A second Hija de Sanchez opened in March 2016 in the Copenhagen Meatpacking District. In November 2017, Rosio opened her eponymous restaurant, Sanchez, in the Copenhagen neighbourhood of Vesterbro. Sanchez is a welcoming neighbourhood restaurant modelled after the Mexican cantina. The menu draws inspiration and influences from across Mexico – from Oaxaca to Mexico City and across the Yucatan – and celebrates the food and drinks that Rosio and her team crave and want to share with friends and guests.