Yaletown’s hot spot Fayuca has launched a new dinner menu, inspired by flavours of Northern Mexico.
The Fayuca kitchen team is helmed by talented Jair Tellez, Ernesto Gomez, and Martin Vargas. All meat eaters, seafood lovers, and vegetarians will find their favourites in the new menu.
“Since we opened nearly two years ago, it quickly became apparent that the restaurant’s primitive-psychedelic design is conducive to socializing. Our new direction heightens that while allowing guests to explore more of the menu,” says Fayuca’s Ernesto Gomez.
The dishes are prepared with in-season ingredients, organic and chemical free, whenever possible, sourced from carefully selected farms and fisheries.
All seafood dishes use sustainable and wild caught seafood, such as the Qualicum Bay scallop ceviche with fermented beet-jicama aguachile; grilled BC octopus with braised pork belly, swiss chard, and charred cucumbers; black ink rice with with seafood chorizo, king prawns and crispy broccoli; and a sockeye salmon tostada with fried parsnips and charred serrano.
Meat highlights include grilled beef tongue with cannellini beans, blistered serranos and pickles; braised lamb on sopes with parsnip pureé, pickles, and fried garlic; as well as our ever-popular duck breast, oxtail fideo pasta, and lamb belly barbacoa dishes.
Vegetarian-friendly highlights include native corn tostadas with oyster mushrooms, spicy aioli and feta as well as menu mainstays like our beloved house guacamole; roasted golden beet ceviche; grilled cactus with halloumi cheese; and grilled cauliflower.
Fayuca’s well curated beverage program also shines. All the wines are natural and free of sulfites. The handcrafted cocktails pay tribute to Mexico’s esoteric mysticism, and its top shelf has the largest selection of mezcal in the city. Rounding up is serving the best local brews on tap.
photo by Hanna McLean/Daily Hive
