Sancho, a restaurant in Stafford, Brisbane, is a labor of love for Amanda and John Scott, who have been in the hospitality industry for over 30 years. Their latest venture, Sancho, is a celebration of New Mexico cuisine, a region often overlooked in favor of its more famous Mexican cousin. The restaurant's name is a nod to Sancho Panza from Don Quixote, reflecting the state's eclectic and unique character.
The Scotts have a history of defying expectations. Amanda recalls a delivery driver's advice to focus on Thai food, a common choice for Australian diners. However, their experience and understanding of Brisbane's culinary preferences led them to pursue their passion for New Mexican cuisine. After initially attempting to open a straight Mexican restaurant 17 years ago, the Scotts saw the success of contemporary Mexican eateries in Brisbane and felt the time was right for a New Mexican-focused establishment.
Sancho's menu is a delightful fusion of traditional and innovative New Mexican dishes. The sopaipillas, a puffy fried pastry dough, are a standout starter, served with Amanda's mother's recipe for chilli honey and red and green salsa. The salsa, a staple in New Mexican dining, showcases the region's native chillies, with red being smoky and charred, and green being lighter and more herbaceous. The 'Christmas' option, featuring both salsas, was a popular choice among early diners.
The menu also features pinto beans, corn, and butternut pumpkin, all essential crops in Native American agriculture in New Mexico. The Three Sisters dish, a creative combination of roasted pumpkin mole, bean hummus, and chilli crisp, served with tortilla chips, is a testament to the Scotts' culinary vision. Sancho's tortillas, sourced from La Tortilleria in Victoria, have received the Mexican Government's Sello M seal of authenticity, a rare honor for Australian brands.
While the Scotts aimed to stay true to New Mexican cuisine, they made some concessions to local tastes. Fish tacos, for instance, were adapted to feature local catch, a nod to Brisbane's seafood culture. Despite initial skepticism, the Scotts' regulars have embraced the unfamiliar flavors, trusting their judgment and providing valuable feedback.
Sancho's location on Stafford Road, adjacent to Oh Boy Bok Choy, is a strategic choice. The U-shaped space, with 84 seats across a verandah, laneway, and shopfronts, offers a convenient and inviting dining experience. The restaurant's proximity to the Little Birdie hairdresser adds a unique twist, allowing customers to enjoy a drink and a haircut before or after their meal.
Sancho is a testament to the Scotts' passion for food and their ability to create a unique dining experience. With its opening on June 18, the restaurant promises to introduce Brisbane to the rich and diverse flavors of New Mexico, challenging the notion that the state's cuisine is merely a subset of Mexican cuisine.
