The culinary scene in Brisbane is about to get a unique twist with the arrival of Sancho, a restaurant that promises to transport diners to the vibrant flavors of New Mexico. This ambitious project, 17 years in the making, is the brainchild of Amanda and John Scott, a couple with an impressive 30-year hospitality career under their belts.
What makes Sancho particularly fascinating is its bold departure from the typical Mexican fare that has gained popularity in Brisbane. Amanda reveals that she initially considered opening a straight Mexican restaurant but decided against it, believing that Brisbane wasn't quite ready for the more eclectic cuisine of New Mexico. However, with the recent success of contemporary Mexican restaurants in the city, the time seemed right to introduce something truly distinctive.
Named after the iconic Sancho Panza from Don Quixote, the restaurant aims to showcase the unique and diverse cuisine of New Mexico, a state with a rich cultural heritage. Amanda describes it as a "melting pot," much like Australia, where various influences, including Native American, Spanish, and US traditions, have come together to create a distinct culinary identity.
One of the most intriguing aspects of New Mexican cuisine is the use of two distinct salsas: red and green. These salsas, made with native New Mexican chillies, offer a smoky, charred flavor in the red variety and a lighter, herbaceous taste in the green. Diners who can't decide between the two often opt for "Christmas," a playful term for a serving of both. This unique culinary choice reflects the region's cultural diversity and adds a layer of complexity to the dining experience.
The menu at Sancho is a personal journey for Amanda, who grew up with New Mexican cuisine thanks to her father's roots in the state and her mother's love for its food. The first item on the menu, New Mexican sopaipillas, is made from Amanda's mother's recipe, a delightful starter that showcases the region's traditional fried pastry dough.
Head chef Julius Villamor, who previously worked at Baja, has developed a dish called "The Three Sisters," a creative take on Native American agriculture in New Mexico. This dish features roasted pumpkin mole, bean hummus, and chilli crisp, bringing together pinto beans, corn, and butternut pumpkin, all crucial to the region's agricultural heritage.
While Sancho stays true to its New Mexican roots, it also makes concessions to local tastes. Fish tacos, a popular item in Australia, have been given a New Mexican twist by using the local catch of the day, a clever way to appeal to Brisbane's seafood lovers.
Despite initial skepticism, Amanda and John have found that locals are embracing the unfamiliar. They attribute this to their established reputation in the area, with their fourth or fifth venue in Stafford, and the trust they've built with their regular diners. The couple encourages feedback, suggesting dishes and then listening to their patrons' preferences, a strategy that has helped them refine their menu and create a unique dining experience.
Sancho's U-shaped space, located right next to Oh Boy Bok Choy on Stafford Road, offers a convenient and unique dining experience. With 84 seats spread across a verandah, a laneway, and two small shopfronts, diners can even enjoy a Margarita while getting their hair done at the adjacent Little Birdie hairdresser.
In conclusion, Sancho is more than just a restaurant; it's a culinary adventure that celebrates the rich cultural heritage of New Mexico. With its personal touches, unique menu offerings, and bold departure from typical Mexican cuisine, Sancho is set to become a destination for those seeking an authentic and adventurous dining experience. As Amanda and John Scott have proven, sometimes taking a risk and embracing the unfamiliar can lead to truly remarkable culinary creations.
