New Mexican restaurant opens at Big White Ski Resort
A new Mexican restaurant has found a home at Big White Ski Resort in the place of a business that closed after it refused to follow public health orders.
Cantina del Centro opened a location at the ski resort on Dec. 17, in the former location of Charley Victoria's All Day Apres, said Chris Stokes, manager of the Big White restaurant.
Charley's permanently closed last year after receiving a WorkSafeBC fine for holding a party in contravention to COVID-19 public health orders.
This will be the third location, and it’s been well-received so far, Stokes said.
“I know the space was available and I think the ownership just jumped on the opportunity… I do know the group is looking to expand to other locations so I’m not exactly sure how Big White came to be whether it fell into their lap or something they were scouting out for a while but they’re definitely interested in any new location they can find," he said.
The restaurant has all the “ski bum essentials” with a late-night happy hour from 9 p.m. to close and Après from 3 to 5 p.m.
The street-style tacos and margaritas are always a popular choice, he said.
For first-timers, he recommends the coconut habanero margarita and to try any combination of taco.
“You can’t go wrong with any of our tacos,” Stokes said.
The plan is to be at the Big White location for a long-time to come as the owners have purchased the space, he said.
— This story was corrected at 4:20 p.m. Wednesday, Feb. 2, 2022 to correct the spelling of the name of the business.
To contact a reporter for this story, email Carli Berry or call 250-864-7494 or email the editor. You can also submit photos, videos or news tips to the newsroom and be entered to win a monthly prize draw.
We welcome your comments and opinions on our stories but play nice. We won't censor or delete comments unless they contain off-topic statements or links, unnecessary vulgarity, false facts, spam or obviously fake profiles. If you have any concerns about what you see in comments, email the editor in the link above.