Jorge’s Margarita Factory in downtown Vancouver will reopen April 26 as Diosa
Ten years after opening Jorge’s Margarita Factory in downtown Vancouver, Jorge Castro and his company Pearl West Restaurant Group have transformed this family-friendly spot for street tacos, fajitas and oversized margaritas into Diosa – an intimate space where adults can experience sophisticated Mexican cuisine and theatrical cocktails centered on tequila.
Diosa opens April 26 for late afternoon to late evening service at 1004 Washington St. Exact times are yet to be determined.
The Pearl West Restaurant Group opened DosAlas Latin Kitchen & Tequila Bar at the Waterfront Vancouver in May 2021. DosAlas’ symbol, angel wings, represents frivolous pleasure: Diosa, goddess in Spanish, offers a more mature and laid-back vibe. Both locations share a glamorous approach to dining as well as Mexican-inspired food and drink.
Jorge’s Margarita factory closed when indoor dining was suspended due to the pandemic. Meanwhile, Pearl West created the Diosa concept for a space in Downey, California. However, as the pandemic dragged on, they decided to turn the downtown Vancouver spot into Diosa.
“We decided to open it as Diosa to test the concept on the friends and family who have supported us all these years,” said Christi Christian, Marketing Director at Pearl West Restaurant Group.
The bar is in the same space, but patrons who frequented Jorge’s margarita factory won’t find anything else reminiscent of this restaurant. Everything has been remodeled to create a Mexican bohemian coastal vibe.
A visit to DosAlas is like a trip to Las Vegas; Diosa evokes the blue beaches of Tulum or Cancun.
Diosa shares DosAlas’ choose-your-own experience style. Guests can dine at the bar or at a communal table for a casual evening or two highs and booths for a more intimate experience. They can order a few small plates like lobster ceviche, ahi tuna tartare or shishito peppers and blistered drinks or splurge on a shaved table of wagyu or Mediterranean sea bass for two. Food comes out the way it was made to ensure freshness and the right temperature. The extensive menu includes crudos (thinly sliced raw fish dressed in vinaigrette, citrus, or other seasoning), entrees, a range of grilled steaks, single-portion entrees, and entrees for two.
Diosa shares DosAlas’ flair for table theater. Guacamole made with grilled avocados, to add some char and creaminess, arrives under a cloche filled with apple tree smoke. Slow-roasted, mojo-marinated pork shoulder carnitas sizzle on a cast-iron platter.
“The goal is to really focus on Mexico’s food traditions and ingredients,” said Anne Haerle, vice president of innovation and operations for food and beverage at Pearl West Restaurant Group. “To design the menu, we looked at the history of Mexican cuisine and its evolution, including outside influences from countries like Spain, Portugal, France and the southern United States to present familiar dishes from new way,” Haerle said.
Diosa’s cocktail menu is inspired by the tequila-making process. “Earth, air, fire and water are needed to make tequila. We looked at this process of making and aging tequila to design our drink menu,” Haerle said.
A happy hour menu will be offered when the space opens. Eventually, an outdoor terrace and lunch service will be added. Reservations are available on Diosa’s website, diosarestaurants.com.