The GOODS from Fayuca
Vancouver, BC | Fayuca is excited to announce the launch of Huevos Dias, a brunch inspired by Northern Mexico. Brunch is served every Saturday and Sunday from 9am until 3pm. Special Taste of Yaletown prices in effect until Sunday, October 28. Free breakfast treat if you show us your voting sticker on October 20 and 21.
The menu, created by Fayuca’s Jair Tellez, Ernesto Gomez, and Martin Vargas, takes you on a trip that starts in the Mexican state of Baja California and ends in the Canadian province of British Columbia. Like Fayuca’s acclaimed dinner menu, the brunch menu is irreverent, tasty, and best when capped off with a few mezcals. The environment at Huevos Dias will be fun and social with great food, delicious cocktails, and outer-national sounds courtesy of Pacific Rhythm DJs D.DEE and Slim Media Player.
Pillars of the menu are Mexican breakfast dishes such as Huevos Rancheros, eggs with corn tortillas, red salsa, cannellini beans, and avocado; Chilaquiles, fried eggs on crispy tortillas with salsa verde, feta, avocado, and beans; and Enfrijolada, fried egg with smoked fish machaca, soft tortillas, and black bean sauce.
Dishes with a contemporary twist include the OG Avocado Toast, crispy corn huarache with mashed avocado; the Green Veggie Cazuela, poached eggs on top of zucchini, squash, spinach and kale in charred salsa verde; and a Mexican Seafood Chorizo Scramble, octopus and squid chorizo scrambled with eggs.
Hearty brunch items like a benny mexicano, hot cakes, carnitas with hashbrowns, steak and eggs, spicy hangover stew, and Fayuca’s take on a diner breakfast round out the menu. There is something for everyone as there are many vegan and gluten-free options.
Aside from fresh juices and coffee, there are a variety of brunch cocktails to kickstart your day with including the Cura (mezcal, Aperol, and grapefruit juice) and the Sol Dorado (tequila, honey, lemon, and marmalade), as well our popular margaritas and micheladas.
“It’s honest, interesting food that draws upon our childhood memories from Northern Mexico—the gatherings, the fun, and the flavours—and is expressed through Pacific Northwest ingredients. We want to create environment that reflects the hospitality and atmosphere one would experience while having a leisurely breakfast in Mexico,” says Fayuca’s Ernesto Gomez.
Everything on Fayuca’s menu is made from meticulously sourced ingredients from the best farms, fisheries, and suppliers. Farmed products are organic or chemical free, whenever possible. All seafood is sustainable and wild caught. The brunch cocktails are all handcrafted, the beer is from the best local breweries, and all the wine on the menu is natural and free of sulfites.