a smart, chic and authentic taqueria that embodies the warmth of traditional Mexican cooking, and the fun and genuine hospitality that defines New Orleans. It is a collaboration of two old friends who just happen to be world class chefs. It bridges traditional Mexican food with a cutting-edge, modern approach to dining that utilizes the very best ingredients.
Serious food in a fun environment is the name of the game. Stepping through the door will bring guests out of their everyday routine and into an inspired atmosphere reminiscent of Mexico City.
Chefs Aarón Sánchez and John Besh bring the flavors of Mexico to the New Orleans table.
Focused on serving not only our guests in the restaurant, but also our local producers.
Inviting, comfortable and fun atmosphere that you'll want to hang out in all day or night.
Great friends get together to make great food. Chef Aarón Sánchez is excited to work with the farmers, fishermen and producers that Chef John Besh has built relationships with over the years, in and around New Orleans.
New Orleans has incredible access to fresh produce nearly year-round. Whenever possible, Johnny Sánchez uses ingredients that are fished, raised or harvested locally.
About Our Bar
The bar menu at Johnny Sánchez is the product of John's love for bourbon and Aarón's love for tequila. Johnny Sánchez’s beverage list features domestic and imported beers, tequilas, mezcals and bourbons, in addition to wines from Spain and South and Central America. And of course, all of the handmade drinks will feature the delicious local ingredients that the New Orleans area has to offer, like fresh citrus and honey!
Stop by for Happy Hour every day from 3 pm to 6 pm!
Please allow us the opportunity to share with you something from Johnny Sánchez's carefully selected list. John Melnyk has worked diligently to provide a selection of wines that pair wonderfully with Chef Miles Landrem's food. A $20 corkage fee will be applied to bottles of wine brought into the restaurant. If, however, you have a special bottle from your personal collection (an anniversary bottle, or another wine of personal significance), it would be our honor to pour it for you at no charge. We ask that you please call the restaurant to arrange to bring in this wine and share its story.
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one dish at a time.
Besh’s talent and drive have earned him kudos throughout his career: Food & Wine named him one of the “Top 10 Best New Chefs in America.” He won the coveted James Beard Foundation Award for Best Chef - Southeast in 2006 and was inducted into the Foundation’s “Who’s Who” in 2014. His twelve acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean) each celebrate the bounty and traditions of the region. His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard "Outstanding Restaurant” award and in 2014 for “Outstanding Service” award. In January 2016, the Besh Restaurant Group acquired a space in New Orleans to house a new private events venue, dubbed Pigeon & Prince. Executive Chef Erick Loos of La Provence is helming the culinary development for the space.
Besh is the author of four cookbooks: My New Orleans (October 2009) and My Family Table (November 2011), Cooking From The Heart and most recently Besh Big Easy (September 2015). He hosts two national public television cooking shows based on his books, “Chef John Besh’s New Orleans,” which began airing in 2011, and “Chef John Besh’s Family Table,” which debuted in April 2013. He hosted “Hungry Investors” on the Spike Network, in which he traveled around the country with Chef Tiffany Derry and Jon Taffer to assist “diamond in the rough” failing restaurants to meet their potential.
The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and “Milk Money” microloans for local farmers.
He and his wife, Jenifer, live with their four sons in southern Louisiana.
Aarón Sánchez is Chef/Partner of Johnny Sánchez, with locations in Baltimore and New Orleans. He is the co-star of Food Network’s hit series, Chopped, and the host of Cooking Channel's Emmy-nominated Taco Trip. He is also the host of two Spanish-language TV series on FOX Life; 3 Minutos con Aarón and MOTOCHEFS. Aarón’s passion, commitment and skills have placed him among the world's leading contemporary Latin chefs.
Celebrated by critics and contemporaries alike, Aarón has won a James Beard Award for Television Studio Program and has appeared at the White House as a guest chef. He has also starred on multiple Food Network shows including: Guilty Pleasures, Best.Ever, Heat Seekers, Chefs vs. City, Best Thing I Ever Ate, and Next Iron Chef.
In addition to being a chef, restaurateur and television personality, Aarón has written two books. His first, “La Comida del Barrio”, was published in May 2003. His second book, “Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours”, was released in October 2011. Aarón has also designed a line of cookware products in collaboration with IMUSA and is a spokesperson for their Global Kitchen line.
Aarón works with many charitable organizations. He is a Chef Ambassador for WhyHunger and Food Bank NYC, both leaders in the movement to end hunger and poverty. He is also a Chef Mentor for Chefs Move!, a Scholarship Program who’s mission is to diversify kitchen leadership by providing minority applicants the opportunity to train up and become leaders in restaurant kitchens and in their communities.
Aarón’s creativity extends beyond the kitchen. He is a partner at Daredevil Tattoo in NYC, a world famous shop and home to the country’s premiere tattoo museum. Aarón is an avid music lover; he enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Lenny Kravitz, and The Cure. Aarón lives in Brooklyn, New York.
Miles Landrem, born and raised in New Orleans, began cooking at the age of 15 in a local Mexican restaurant. After graduating from the French Culinary Institute (now the International Culinary Center), in New York, Landrem returned to New Orleans to pursue his passion for cooking. He joined the team at Restaurant August as a line cook, and eventually became the Executive Sous Chef under Executive Chef Todd Pulsinelli. At Restaurant August, Landrem formed a close relationship with Chef Besh, working with him on his television show John Besh’s Family Table, and on Besh’s Cooking from the Heart cookbook. Landrem credits Chef Besh as one of the biggest influences in his culinary journey.
When Besh formed a partnership with his dear friend Aarón Sánchez to create Johnny Sánchez, Miles jumped at the chance to get involved. With his culinary career coming full circle, Miles immersed himself once again in Mexican cuisine.