Sancho Taqueria & Tequileria is bringing a taste of New Mexico to Brisbane
Stafford is about to get a taste of something different. Sancho Taqueria & Tequileria (the newest concept from the team behind Oh Boy, Bok Choy! and Farmhouse Kedron) is focused on New Mexican cuisine – not the kind you think you know. Expect bold flavours, a tight drinks list and a strong sense of story. Here’s what we know …
How well do you know New Mexico cuisine? We’re not talking about contemporary Mexican cuisine, but the actual food of New Mexico, the landlocked U.S. state sandwiched between Texas and Arizona.
Later this year, you’ll get the perfect chance to get acquainted when Sancho Taqueria & Tequileria opens in Stafford.
The concept is the latest brainchild of Amanda Scott (of Farmhouse Kedron and Oh Boy, Bok Choy! fame), who is dipping into her close personal connection to New Mexico to create a venue that aims to shine a light on the state’s rich history, which has been influenced over centuries by Native American, Spanish, Mexican and American cultures.
“My father moved [to New Mexico] when he was ten – that’s where he fell in love with the Spanish language and culture,” explains Amanda. “My parents were married in Albuquerque and had their two-night honeymoon in Santa Fe. We have eaten New Mexican food our whole lives.”
Located in the space previously occupied by King of the Wings next to Oh Boy, Bok Choy! on Stafford Road, Sancho is framed as an approachable eatery and bar with approximately 90 seats, suitable for impromptu visits and planned celebrations. The fit-out will be understated, but expect a bright colour scheme inspired by one of New Mexico’s most famous natural landmarks.
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“There’ll be no sombreros, no chilies hanging from the ceiling,” says Amanda. “The colour scheme I’m going with – the pinks and oranges – reflects the colours of the Sandia Mountains in New Mexico. The sunsets there are spectacular.”
On the food front, Sancho will offer diners a snapshot of New Mexico’s regional fare, the origins of which begin with the ‘three sisters’ – the companion planting of corn, beans and squash that formed the cornerstone of the Indigenous American agricultural system. Throw in additional influences from Spanish colonization and cross-pollination with Mexico to the south, and you have a cuisine that is as diverse as it is delicious.
“It’s a melting pot,” explains Amanda. “Just like how Oh Boy, Bok Choy! is a melting pot of about seven or eight different Asian cultures, Sancho will be a bit of a melting pot as well – but we’re saluting the really original flavours of New Mexico.”
Subscribe for updatesAmanda is collaborating with consultant chef Julius Villamor (ex-Baja) to shape Sancho’s taco-driven menu, where salsas will take centre stage. This emphasis nods to New Mexico’s official state question, ‘Red or green?’ – the customary choice between red or green chillies served with a meal.
“As far as the menu, tacos will be the main thing,” says Amanda. “But our Fiesta banquet will start with sopapillas (fried, pillow-shaped pastries), and will end with an excellent bizcochito (the official state cookie of New Mexico).”
When it comes to the drinks, Sancho will serve a tight array of tequila and mezcal, alongside a number of signature cocktails named after various New Mexico towns (the drink list will include a map of the state, with these towns and regions displayed on the back).
Taken together, every element of Sancho – from its regionally grounded menu and considered drinks list to its restrained aesthetic – points to a venue driven by something deeper than novelty.
Rather than chasing trends, this project is rooted in personal history, with each detail reflecting a deliberate attempt to translate memory and heritage into a contemporary dining experience with local appeal.
“We’re not doing a Mexican restaurant because it’s on trend,” Amanda tells us. “We’re doing a New Mexican restaurant because it’s part of our family story – every venue we do has a connection with our family story.”
Sancho is on track to open in early June – keep your eyes peeled for updates in the coming weeks.
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