Vancouver, BC, (May 5, 2026) — ACUYO, an elevated restaurant showcasing the depth, diversity, and sophistication of authentic Mexican cuisine, has officially opened, launching a new menu amongst Vancouver’s bustling dining scene. Currently in soft opening, the restaurant is celebrating Cinco de Mayo, a day celebrating Mexican history and culture, by announcing their official grand opening on May 15th, 2026. As part of the announcement, ACUYO releases its new menu, featuring a renewed culinary take on the country’s classic dishes and cocktails, translating the richness, tradition, and flavours of Mexico through thoughtfully crafted food and drink.
ACUYO was founded by four partners with roots in Guadalajara, Mexico, united by a shared vision to introduce Canada to authentic Mexican cuisine - grounded in tradition and presented with elegance, care, and intention.
Owners Diego Ancona and Oscar Navarro set out to bring their dream of owning a restaurant in Canada to life, drawing from their experience building beautiful, thoughtfully designed restaurants in Mexico. Their long-standing relationship with Rodrigo Lopez, formed through years of collaboration in Mexico City, laid the foundation for a deeper partnership. Together with Chef Rodrigo G. de Quevedo, the group set out to celebrate the flavours, techniques, and dishes that defined their childhoods.
Sharing the same city, similar paths, and a deep cultural connection to food, all four partners aligned around one goal: to bring a truly authentic, elevated Mexican dining experience to Vancouver. Recognizing a gap in the market for refined, traditional Mexican cuisine, they saw an opportunity to bring their vision to life on a new stage.
ACUYO is the result of that vision. A place where heritage meets craftsmanship, and where guests are invited to experience the true flavours of Mexico, thoughtfully brought to life.
Head Chef Rafael Chavez leads Acuyo’s kitchen with a strong emphasis on collaboration, drawing inspiration from working alongside some of the most respected chefs and culinary influences across Mexico.
“ACUYO is founded on honoring traditional techniques and regional diversity,” says Chef Rafael Chavez. “We’ve built our concept around the ‘calor’ of every detail, from the food to the experience.”
The tying of the restaurant to ‘calor’, the Mexican concept of heat linked to health, balance, and emotional energy, outlines the ACUYO team’s adoration for all things tradition. The name ‘ACUYO’ is the Indigenous word for the hoja santa, an aromatic Mexican herb that represents diversity, freshness, and the very roots of Mexico.
“At its core, ACUYO is focused on delivering more than just a meal. We built a space focused on energy, connection, and providing genuine Mexican hospitality, where guests are welcomed in, encouraged to share, and immersed in a lively atmosphere. By combining traditional methods such as fire cooking and freshly prepared handmade tortillas, we offer a sophisticated yet approachable dining experience.” says ACUYO’s Diego Ancona.
Open for lunch, happy hour, dinner, and a late-night happy hour, ACUYO offers a full-day experience that transitions from relaxed daytime dining to vibrant evening service. The fluid menu is designed to grow and adapt, with new dishes and regional features introduced on a monthly basis, highlighting different regions of Mexico and varying seasonal ingredients.
The interior of ACUYO reflects the same philosophy as the food. Founded in elegance and warmth, the restaurant offers 84 seats with both dining tables and bar seating. Designed by ACUYO Rodrigo López, and adorned in décor sourced directly from Mexico, the space reflects typical restaurants of the country, featuring gentle earth tones, textured walls, and an intimate and vibrant atmosphere.