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This profile was last updated on 6/11/06  and contains information from public web pages.
 
Background

Employment History

  • Owner
    Taqueria Azteca
  • Co-Owner
7 Total References
Web References
Dining
www.milwaukeemagazine.com, 11 June 2006 [cached]
Weeks ago, Frank Sanchez, owner of Taqueria Azteca (2301 S. Howell Ave.), was heading to Mexico to regroup and "squeeze in a cooking class, if I can," he said back in January.Upon his return, he expected to work harder than ever.In mid-February, Sanchez started his once-a-month Sunday Brunch Club, a reservation-only affair.By the look of this menu, you ought to leave the Eggos behind.Some slated dishes: a Spanish-style quiche, corn tortillas topped with fried eggs and salsa (huevos rancheros) and sauteed Mexican sausage with tomato and onion over white rice with corn.Meat selections will include tacos chicharron (deep-fried pork skin), barbecued beef and beef tongue in roasted tomato salsa.The novelty of atole, a warm chocolate-cornmeal drink, should guarantee its strong presence in the room.Sanchez anticipates two seatings - 11:30 a.m. and 1 p.m., and the taqueria seats close to 50.
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It's still South Side space, Chase and Oklahoma, and owner Frank Sanchez's grand plans for it are understandable - he's used to cooking on two burners and a 3.5-foot flat grill.
...
I think we were a little lost when we moved in here," says Frank Sanchez, part of the high-energy local family running this business (119 E. Oklahoma Ave.).The new doilied and brush-stroked location has three rooms and a bar, giving patrons room to breathe the same warm, friendly air as they had on Lincoln and Howell.Sanchez and chef José Reyes have an insatiable appetite for new dishes, obvious by the way the specials board turns over.
...
There's talk of doing a tropical theme, even the possibility of having a patio and outside barbecue pit - these tidbits come from co-owner Frank Sanchez.He sees different parts of this business opening in phases, perhaps culminating with a retail marketplace.
Taqueria co-owner Frank ...
www.milwaukeemagazine.com, 5 May 2007 [cached]
Taqueria co-owner Frank Sanchez is coming up with some special Cinco dishes.
Milwaukee Magazine
www.milwaukeemagazine.com, 13 Feb 2005 [cached]
Weeks ago, Frank Sanchez, owner of Taqueria Azteca (2301 S. Howell Ave.), was heading to Mexico to regroup and "squeeze in a cooking class, if I can," he said back in January.Upon his return, he expected to work harder than ever.In mid-February, Sanchez started his once-a-month Sunday Brunch Club, a reservation-only affair.By the look of this menu, you ought to leave the Eggos behind.Some slated dishes: a Spanish-style quiche, corn tortillas topped with fried eggs and salsa (huevos rancheros) and sauteed Mexican sausage with tomato and onion over white rice with corn.Meat selections will include tacos chicharron (deep-fried pork skin), barbecued beef and beef tongue in roasted tomato salsa.The novelty of atole, a warm chocolate-cornmeal drink, should guarantee its strong presence in the room.Sanchez anticipates two seatings - 11:30 a.m. and 1 p.m., and the taqueria seats close to 50.
...
I think we were a little lost when we moved in here," says Frank Sanchez, part of the high-energy local family running this business (119 E. Oklahoma Ave.).The new doilied and brush-stroked location has three rooms and a bar, giving patrons room to breathe the same warm, friendly air as they had on Lincoln and Howell.Sanchez and chef José Reyes have an insatiable appetite for new dishes, obvious by the way the specials board turns over.
...
There's talk of doing a tropical theme, even the possibility of having a patio and outside barbecue pit - these tidbits come from co-owner Frank Sanchez.He sees different parts of this business opening in phases, perhaps culminating with a retail marketplace.
Milwaukee Magazine
www.milwaukeemagazine.com, 3 July 2003 [cached]
Weeks ago, Frank Sanchez, owner of Taqueria Azteca (2301 S. Howell Ave.), was heading to Mexico to regroup and "squeeze in a cooking class, if I can," he said back in January.Upon his return, he expected to work harder than ever.In mid-February, Sanchez started his once-a-month Sunday Brunch Club, a reservation-only affair.By the look of this menu, you ought to leave the Eggos behind.Some slated dishes: a Spanish-style quiche, corn tortillas topped with fried eggs and salsa (huevos rancheros) and sauteed Mexican sausage with tomato and onion over white rice with corn.Meat selections will include tacos chicharron (deep-fried pork skin), barbecued beef and beef tongue in roasted tomato salsa.The novelty of atole, a warm chocolate-cornmeal drink, should guarantee its strong presence in the room.Sanchez anticipates two seatings - 11:30 a.m. and 1 p.m., and the taqueria seats close to 50.
...
I think we were a little lost when we moved in here," says Frank Sanchez, part of the high-energy local family running this business (119 E. Oklahoma Ave.).The new doilied and brush-stroked location has three rooms and a bar, giving patrons room to breathe the same warm, friendly air as they had on Lincoln and Howell.Sanchez and chef José Reyes have an insatiable appetite for new dishes, obvious by the way the specials board turns over.
...
There's talk of doing a tropical theme, even the possibility of having a patio and outside barbecue pit - these tidbits come from co-owner Frank Sanchez.He sees different parts of this business opening in phases, perhaps culminating with a retail marketplace.
JS Online: Soul food
www.jsonline.com, 23 Oct 2002 [cached]
While the Day of the Dead sounds somber, it's more a celebration of life and death, said Frank Sanchez, Sal's younger brother.
...
Frank Sanchez is planning an altar for Sal at Taqueria, complete with figurines donated by West Allis Central High School art students.
...
"Some of the figurines are comical - laughing in the face of death," Frank Sanchez said.In Mexico, he said, death is not something to be feared.And Day of the Dead is a chance to celebrate the life of the person who died.
Taqueria Azteca also will have special Dia de los Muertos items on the menu next week, including two of Sal Sanchez's favorite moles: mole negro (traditional rich black Oaxacan-style black mole made with grilled chicken breast) and manchamantel (tropical fruit mole made with plantains, pineapple and yams served with boneless pork roast); empanadas de Calabaza (pastry dough rolled and filled with sweet potato); tamales diabla (spicy hot chipotle shrimp tamales), bunuelos (crispy flour tortillas dusted with cinnamon and sugar) and champurrado (holiday chocolate and corn dough drink).
...
"He brought us back to our roots," Frank Sanchez said of his brother."He opened our eyes and minds to our past and our ancestors, and that's reflective of the food he served."
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The two men grew closer the last few years of Sal's life, after Sal left Taqueria to open his own restaurant with Clark, and Frank Sanchez stepped into the kitchen at Taqueria.
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"Everything has changed since he passed," Frank said of his brother."There's never a day that passes when I don't think about him."
* * *
...
This recipe, from Frank Sanchez of Taqueria Azteca, is a crispy flour tortilla dusted with cinnamon and sugar and powdered sugar.
Bunuelos
1/2 cup water1/4 teaspoon orange liqueur2 cups flour1 tablespoon granulated sugar
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