Yumas

Yumas Burritos, Tacos, Mezcal und hausgemachte Cocktails, alles stets frisch zubereitet. Besuch uns in der

Yumas Westend
Feuerbachstr. 46
Mo-Fr: 11:30-14:30
Di-Sa: 18:00-22:00
[email protected]

MEZCAL MASTERCLASS — GIVEAWAY ✨Want to join us for a Mezcal Masterclass? We’re giving away 2 tickets — one for you and o...
28/09/2026

MEZCAL MASTERCLASS — GIVEAWAY ✨

Want to join us for a Mezcal Masterclass? We’re giving away 2 tickets — one for you and one for your +1.

To enter:
→ Follow Mexican Food & Drinks
→ Tag the person you’d bring with you in the comments

That’s it.

We’ll pick the winner on Wednesday 6pm. Good luck!
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14 years. Where do we even start? Back when Marino was just 23, he spotted a flyer at university advertising mini-job po...
27/09/2026

14 years. Where do we even start?

Back when Marino was just 23, he spotted a flyer at university advertising mini-job positions at Yumas. He applied and little did he know that this would be the beginning of a 14-year chapter.

From one of our very first team members to being Nik’s right hand for more than a decade, Marino has been an essential part of Yumas for almost as long as Yumas has existed.

Now, with a new chapter waiting for him, Marino is leaving Yumas to focus on his family — and in October, he’ll be stepping into his biggest role yet: dad. ❤️

We’re going to miss you.

Thank you for 14 incredible years, Marino. We’re wishing you and your family nothing but the very best for everything that comes next.
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14 years. Where do we even start? Back when Marino was just 23, he spotted a flyer at university advertising mini-job po...
27/09/2026

14 years. Where do we even start?

Back when Marino was just 23, he spotted a flyer at university advertising mini-job positions at Yumas. He applied and little did he know that this would be the beginning of a 14-year chapter.

From one of our very first team members to being Nik’s right hand for more than a decade, Marino has been an essential part of Yumas for almost as long as Yumas has existed.

Now, with a new chapter waiting for him, Marino is leaving Yumas to focus on his family — and in October, he’ll be stepping into his biggest role yet: dad. ❤️

We’re going to miss you.

Thank you for 14 incredible years, Marino. We’re wishing you and your family nothing but the very best for everything that comes next.
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The universe is a black, infinite void, and we must fill it (with hot natural mexican food).____
22/09/2026

The universe is a black, infinite void, and we must fill it (with hot natural mexican food).
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MEZCAL, BUT MAKE IT A MASTERCLASS.On October 2nd, we’re going deep into the world of mezcal with Los Danzantes Oaxaca — ...
19/09/2026

MEZCAL, BUT MAKE IT A MASTERCLASS.

On October 2nd, we’re going deep into the world of mezcal with Los Danzantes Oaxaca — Michelin-starred restaurant and artisanal mezcal producer from Oaxaca, Mexico.

Expect a guided mezcal tasting, stories from the people behind the spirit, a Q&A with Los Danzantes & Axel Huhn — and tacos by Yumas to keep things grounded.

October 2nd · 7 PM
Mezcal Masterclass · 50€
Tickets via [email protected]

Limited spots.
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Celebrate El Grito with us! 🇲🇽For this special occasion, we’re serving a menu inspired by the colors and flavors of Mexi...
13/09/2026

Celebrate El Grito with us! 🇲🇽

For this special occasion, we’re serving a menu inspired by the colors and flavors of Mexico:

To start:
Mini Esquites

Main course:
Three tostadas in the colors of the Mexican flag:

Vegetarian Tostada
Roasted cauliflower, Bacalar-style.

Tostada de Cochinita Pibil
Creamy beans, Cochinita Pibil — slow-roasted, seasoned pork — and pickled red onions.

Tostada de Pollo con Mole Rojo
Chicken, Mole Rojo, Cotija cheese and toasted sesame seeds.

The menu will be accompanied by a selection of specially chosen drinks.

Join us for an evening of authentic Mexican flavors, vibrant colors and festive El Grito spirit.

¡Viva México! 🇲🇽

Available September 16-19. Reservations recommended.
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10/09/2026

Thank you, Bahnhofsviertel. 🌮

Open Viertel 2026 was a good one! Nice drinks, good people, tacos until midnight — thanks to everyone who stopped by and celebrated with us.

See you next time. 🤍
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Welcome to Inside Mezcal — a new series where we take you from the agave in the ground to the bottle on our shelf. ✨Epis...
06/09/2026

Welcome to Inside Mezcal — a new series where we take you from the agave in the ground to the bottle on our shelf. ✨

Episode 1 starts where it all begins: the plant itself. Most people think agave is basically a spiky green cactus. It’s not. It’s a succulent that spends up to three decades growing. At some point, it blooms — and this only happens once. The plant pushes everything it has into a tall flower stalk called the quiote, then withers and dies.

That’s why agave has to be harvested before it blooms. Once the plant flowers, the sugars stored in its core (the piña) are used up — and without them, there’s nothing left to make mezcal from.

The journey from plant to bottle is definitely a wild one.

Follow to find out more, save this for later and tag someone who loves mezcal as much as we do. 😉

Next up: what happens when that decades-long wait is finally over and a jimador decides an agave is ready to harvest.
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03/09/2026

See you there! 💃🕺

📍Taunusstr. 22
60329 Frankfurt
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31/08/2026

New series alert: INSIDE MEZCAL ✨

Mezcal doesn’t happen overnight. It takes 6 to 30 years, a wood fire, wild yeast, and — believe it or not — a bat. 🦇

Starting this month, we’re going INSIDE MEZCAL: a series taking you from the agave field to the bottle on our shelves. Production secrets, ancient rituals, and the wild story of why this spirit might not exist without one very unlikely pollinator.

First episode coming this sunday 👀
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Frankfurt
60316

Telefon

+496994984428

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