Sancho, a restaurant in Brisbane, Australia, is making waves with its unique take on New Mexican cuisine. This venture, the brainchild of Amanda and John Scott, is a testament to their unwavering belief in the potential of New Mexican flavors in the Australian market. The restaurant's name, inspired by Sancho Panza from Don Quixote, reflects its mission to introduce Brisbane to the eclectic and idiosyncratic cuisine of New Mexico. The couple's journey in the hospitality industry, spanning over 30 years, has been marked by a sharp understanding of Brisbane diners' preferences. However, their initial attempts to introduce New Mexican food to the city were met with skepticism, as Amanda recalls, "I tried to do this 17 years ago, but it was just going to be straight Mexican because I didn't think Brisbane was ready for New Mexican food." The opening of contemporary Mexican restaurants like Baja, Cartel del Taco, and La Bodega helped clear the way for Sancho, which finally opened its doors on June 18. The menu at Sancho is a delightful blend of traditional and personal touches. The first item, sopaipillas, is a puffy fried pastry dough made from Amanda's mother's recipe, typically served as a starter with chilli honey for dipping. The red and green salsa, a key part of New Mexican dining, is made with native New Mexican chillies, offering a smoky and charred flavor for the red salsa and a lighter, more herbaceous taste for the green salsa. The "Christmas" option, serving both red and green salsa, is a popular choice among diners. The menu also features pinto beans, corn, and butternut pumpkin, all crucial to Native American agriculture in New Mexico. The Three Sisters dish, developed by head chef Julius Villamor, brings together roasted pumpkin mole, bean hummus, and chilli crisp, served with tortilla chips. Sancho's tortillas, sourced from Victoria's La Tortilleria, were recently awarded the Mexican Government's Sello M seal of authenticity, making them the only brand of Australian tortillas to receive this certification. While the menu incorporates some concessions to local tastes, such as fish tacos using local catch, the overall focus remains on authentic New Mexican flavors. The restaurant's location, sitting right beside Oh Boy Bok Choy on Stafford Road, adds to its charm, offering a convenient and integrated dining experience. Despite the initial skepticism, Amanda notes that locals are embracing the unfamiliar, "We’ve been brave [with Sancho] because it’s our fourth or fifth venue in this area, so we are quite well known by the locals … They trust that we’ll do something that’s an adventure." Sancho is a testament to the couple's resilience and their unwavering belief in the power of food to connect cultures. It's a restaurant that invites diners to embark on a culinary journey through New Mexico, offering a unique and personal dining experience that is sure to leave a lasting impression.
