Sancho Taqueria & Tequileria

We all know food made with love tastes better, and that’s certainly the case at Stafford’s upcoming taqueria and tequileria, brought to life by a love story generations in the making. 

From the team behind the iconic Farmhouse and Oh Boy, Bok Choy comes Sancho Taqueria & Tequileria. If you’re wondering what does a country-style brunch spot know about Mexican cuisine, the answer lies in owner Amanda Scott’s father who was raised in New Mexico—even marrying Scott’s mother in Albuquerque and honeymooning in Santa Fe.

“Their mutual love of and for each other and New Mexico became part of our family story, and now our own children are the third generation to benefit from this affair,” said Scott. 

“My father’s love of New Mexico meant him learning Spanish.  It took him to the University of Madrid; it spawned his love affair of Mexican, Latin American and Spanish literature and music.  It took us to Latin America as children and we grew up learning Don Quixote, my father’s favourite novel. Don Quixote’s sidekick, was our family favourite.  Sancho is named after this character: the loyal faithful sidekick Sancho Panza.” 

You can expect a commitment to authenticity across Sancho’s offering, from key ingredients like corn, pinto beans and squash to the favouring of charred and smoked flavours. The majority of the menu will also be gluten-free.  “Like all our venues, we borrow from the cultures of our past, the produce of our region and the skills of our team,” said Scott. 

Sancho will borrow traditions common in New Mexican eateries, like asking the crucial question of red or green when it comes to your sauce preferences. Answer ‘red’ and you’re in for a rich and earthy hot sauce. Answer ‘green’ and you’ll get a savoury, herbaceous, and warming sauce. Or opt for ‘Christmas’ to enjoy a bit of each—all made from scratch, naturally. 

On the drinks front, tequila and mezcal will form the basis of Sancho’s offering in cocktails curated to complement their dishes, like The Pueblo Margarita with reposado tequila, prickly pear syrup, fresh lime, orange bitters, and chilli-tajin rim culminating in a colour reminiscent of the sunset over the Sangre de Cristo. 

In fact, Sancho itself has been designed to mirror golden hour in the Sandia Mountains with burnt oranges, blurred pinks and ochre undertones across the bar and dining room, laneway, al fresco dining and ‘takeaway and run’ tables. “Sancho is another unexpected oasis in an otherwise ordinary street,” said Scott. “We love to surprise guests by having them enter our venues and forget where they are. Sancho speaks to that notion and like Farmhouse will ramble all over the place.” 

Sancho Taqueria & Tequileria is slated to open mid-June.