FAYUCA

1009 Hamilton Street, Vancouver

Tel: (604) 689-8523

Web: https://www.fayuca.ca/

Twitter: @fayucaville

Instagram: @fayucaville

Advice: Reservations suggested, walkins welcome.

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.

Panamericana cocktail

I have visited a few times since opening in the past month, they have an extensive drink menu featuring Mezcal, signature cocktails, organic, natural and biodynamic wines and craft beer. I had a refreshing Panamericana cocktail on the first visit made with pisco, mezcal, Cointreau, fresh pineapple, lime, Yerba mate; I also enjoyed the Smoked White Negroni on another visit.

Grilled Cactus, Halloumi Cheese

Albacore Crudo Salad

Guacamole

Tostada crisps

I loved the Grilled Cactus, Halloumi Cheese, Avocado, and Salsa Verde for it’s outstanding flavours! The Albacore Crudo Salad with Watercress, Mizuna, Grilled Radicchio, and Crispy Parsnips was fresh and full of flavours; and the Guacamole with Crispy Sunchokes, Toasted Pumpkin Seeds, and Macedonian Feta that comes with mini tostada crisps was tasty and a perfect size for sharing.

Grilled Cauliflower

Braised Beef Cheeks

Loved the vegetarian Grilled Cauliflower with Green Adobo over Kohlrabi Puree and Almond-Garlic Salsa Verde; as well loved the meat focussed Braised Beef Cheeks with Butternut Squash Gnocchi, Broccolini, and Mexican Gremolata.

Red Rice

Enfrijolada

Oxtail Fideo

Red Rice in Green Almond Sauce, Charred Avocado, Grilled Broccollini, and Mizuna was a unique dish as was the Enfrijolada with Smoked Mackerel Machaca, Black Bean Sauce, Pickled Onions, had mine without the obligatory egg; lastly from the savoury dishes, the Oxtail Fideo Pasta with Pine Nut Picada and Aioli was heavenly.

Quequito

Bunuelo

I have tried all three desserts on offer and each was incredible, though my two favourites were the Quequito – Chickpea Sponge Cake with lemon ice cream, cocoa beans, salt and olive oil, a unique and incredible dessert; along with the delicious Bunuelo with charred gooseberries topped with ice cream.

This is a gem of a restaurant worth keeping your eye on for interesting dishes as the seasons and menu evolves.

Review by: Richard Wolak

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