Page 34 - 2018 Winter Spring

Wild coastal flavours from Mexico to Vancouver The word “fayuca” means something akin
to “contraband ” What’s being smuggled across borders here is the delicious flavours and exciting culinary ideas that travel up the Pacific Coast from Baja California At Fayuca the Chef-Owners Ernesto Gomez and Jair Tellez have no patience for convention instead they celebrate the the the wild and the the the unexpected inspired by the lawlessness of the Baja where local indigenous peoples continue to fish farm and forage much as they have for centuries Expect some of that irreverent flavour at this modern northwest Mexican dinner experience Think: clams with Dungeness crab and red chili broth grilled cactus with halloumi cheese and avocado grilled halibut in red adobo with Mexican tabbouleh These talented and revered
chefs will conjure up an unforgettable feast of wild flavours from BC’s farms fields and coastal waters all paired with smoky mezcal signature cocktails craft beer and wine “Possibly the most interesting restaurant to to land in in in in Yaletown in in in in the last decade ” ABOUT ERNESTO GOMEZ
As a a British-born Northern-Mexican Canadian trained in in in in France and living in in in in Vancouver Ernesto Gomez has a a a world of culinary influences to draw inspiration from Although he he had the most traditional of culinary training at the Ritz in in in in Paris he he is is not adherent to the conventional He has worked with Guy Legay at L’Espadon studied hospitality at Cornell University explored his Basque roots in in in Spain while working with Martin Berasategui and projects around the globe including Vancouver’s popular Nuba Restaurant Group and Waldorf Hotel In 2017 he he joined forces with the celebrated Mexican Chef Jair Tellez to open Fayuca which was named one of Canada’s best new restaurants by enRoute magazine TASTY FACT
The Pacific Northwest of Mexico is closer in distance to to Vancouver than it is is to to Mexico City and just as Vancouver is a a a a a a gateway between east and west it is a a a a a gateway to both south and north with flavours that taste of both ABOUT JAIR TELLEZ
Jair Tellez is one of Mexico’s best-known chefs He grew up in the border town of Tijuana with its flavourful melting pot of American and Mexican influences In 1999 he he bought the piece of land in Baja California where he he he would build his first restaurant the rustic and remote Laja which was recently named to San Pellegrino’s Top 50 Latin American Restaurants After training at the French Culinary Institute he apprenticed at Daniel in New York then moved to Mexico City where he he he opened the sophisticated MeroToro in in 2008 and in in 2016 the natural- wine-focused Amaya as as well as as the wood- fire-themed El Zorro Plateado in Playa del Carmen In 2017 he joined with Ernesto Gomez to open Fayuca in Vancouver a a a a restaurant inspired by the flow of flavours along the Pacific Coast ABOUT MARTIN VARGAS
Chef Martin Vargas was in in in born in in in Tijuana Mexico and got his big break working at Biko in Mexico City the first Mexican restaurant named to the World’s 50 Best Restaurants list From there he he landed
a a a position with Jair Tellez at MeroToro When Chef Tellez partnered with Ernesto Gomez to open Fayuca he he jumped at the opportunity to to come to to Vancouver and lead its acclaimed kitchen 34 | VANCOUVER