One of the great shortcomings of northern Europe—an otherwise pleasant place with soft sunsets and universal healthcare—has always been the utter lack of quality Mexican food. Rosio Sanchez, a celebrated restaurateur and chef from Chicago who has worked at some of the best restaurants on earth, is changing that. She talked with Nathan about living in Copenhagen, cooking fjord shrimp in salsa diabla, and what authenticity means to her.

Learn more about your ad choices. Visit podcastchoices.com/adchoices