The GOODS from Fayuca
Vancouver, BC | Fayuca begins 2018 with the launch of a brand new lunch menu. This menu features homestyle comfort food inspired by the Pacific Northwest (of Mexico), and is served Monday to Friday, starting at 11:30am.
After a successful opening year where Fayuca was named one of the top new restaurants in the country by enRoute Magazine, and best in the city by the Globe and Mail, the Vancouver Sun, and many more, Yaletown’s acclaimed Northern Pacific Mexican eatery is proud to begin 2018 with the launch of a brand new lunch menu.
Fayuca is the brainchild of Vancouver’s Ernesto Gomez and Mexico City’s Jair Téllez. Gomez is one of the minds behind local favourite Nuba and a creative force behind the re-invention of the Waldorf Hotel and the Fox Cabaret, as well as YVR Food Fest. Téllez has emerged as one of Mexico’s most important and progressive chefs. His restaurants Laja, MeroToro, and Amaya have been featured in the New York Times and listed among the World’s 50 Best Restaurants.
Highlights of the new lunch menu include caguamanta, a seafood stew with grilled humboldt squid in a toasted chile and tomato broth; albondigas, beef and pork meatballs served on toasted bread; arroz con pollo, roasted chicken with red rice, tomato, sofrito, aioli, and greens; an avocado and kale salad with green beans served on a bed of split pea hummus; and a fideo pasta with tomato sauce, avocado, and feta.
“The menu comes from us. Ernesto is in Vancouver and I’m in Mexico City. It’s honest, interesting, tasty food that comes from our combined culinary histories,“ says Jair Téllez.
The lunch menu also features staples from our dinner menu that have made Fayuca such a success since it opened the doors back in April 2017. Including guacamole with crispy sunchokes, toasted pumpkin seeds, and a feta; albacore crudo salad with watercress, greens, grilled radicchio, avocado, and parsnips; and two of our most popular ceviches: one with roasted beets and one with albacore tuna.
“Fayuca’s food is inspired by flavours and memories of the Pacific Northwest region of Mexico, but expressed with ingredients found in the Pacific Northwest and beyond. Our menu is quality and sustainability focused. They’re always be new additions to the menu not only seasonally, but every time you visit,” says Ernesto Gomez.
All food that leaves the kitchen at Fayuca comes from the best farms, fisheries, and suppliers. Everything on your plate is organic or chemical free, whenever possible, and all seafood is sustainable and wild caught. Fayuca’s menus always have something for everyone as there are numerous vegan and vegetarian options.