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 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.
Chef Aarón Sánchez brings 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.
Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the Chef/Partner of Johnny Sánchez restaurants in New Orleans and Baltimore, and the co-star of Food Network’s Chopped and Chopped Junior. Aarón is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.
Aarón received a James Beard award for Television Studio Program (2014) and hosted the Emmy-nominated Cooking Channel series, Taco Trip. In summer 2016, he will appear as a recurring judge on Fox’s MasterChef and MasterChef Junior.
He has written two books, “La Comida del Barrio” (May 2003) and “Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours” (October 2011).
Aarón is a Chef Ambassador for WhyHunger and Food Bank NYC. He is also a mentor for Chefs Move!, a scholarship program in New Orleans, LA.
He is a partner at Daredevil Tattoo, an acclaimed tattoo shop and museum, in New York. He has a son, Yuma, and lives in New Orleans.
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. In 2016, Miles was named a New Orleans Rising Star Concept Chef by StarChefs for his work at Johnny Sánchez.