1009 Hamilton Street | Vancouver, BC
Telephone: 604.689.8523 | Email: email@example.com
Web: www.fayuca.ca | Twitter | Facebook | Instagram
Hours: Wednesday – 11:30am until 10:00pm
Thursday – 11:30am until 11:00pm
Friday – 11:30am until 11:00pm
Saturday – 11:30am until 11:00pm
Sunday – 12:00pm until 10:00pm
**Fayuca will eventually be open 7 days a week
Lunch until 3:00pm
Happy hour menu from 3:00pm until 5:00pm
Dinner from 5:00pm until closing
Partner/Owner – Ernesto Gomez
Partner/Owner – Jair Tellez
Partner/Owner – Darragh McFeely
Managers – Chris Hesje, Francisco Lopez
Fayuca is a term used in Northern Mexico to describe petty contraband goods smuggled over the border like clothes, liquor, and food. In the context of Yaletown’s newest restaurant, Fayuca is inspired by the free flow of flavours and ideas across borders, up and down the Pacific Coastline. Located in the former Hamilton Street Grill (1009 Hamilton, at Nelson), this beautifully designed restaurant seats 100+, including patio.
Fayuca only sources products from the best farms, fisheries, and suppliers. Farmed products are organic or chemical free, whenever possible. Seafood products are sustainable and wild caught. The menu has something for everyone as there are numerous vegan options.
“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,”.
Possibly the most interesting restaurant to land in Yaletown in the last decade.” – Andrew Morrison, Scout Magazine
“It’s not Mexican food. But I felt it was Mexican enough to tweet out, ‘Best Mexican food in town.’” – Mia Stainsby, Vancouver Sun
“With it’s focus on Mexican flavours and the Northern Pacific, Co-owners Chef Ernesto Gomez and Mexican-based chef Jair Tellez have a created a wonderous eatery that celebrates life and deliciousness. From the ambience of the tiki décor to the vibe and synergy of the staff to the food and drinks it all works in rhythm.” Richard Wolak, Vancouver Foodster