Condado Tacos is opening a new location on Grand Rapids westside.

Grand Rapids Business Journal reports that the build-your-own-taco restaurant will open at 449 Bridge St. NW in winter of 2021.

This is Condado's fourth Michigan location. They first opened in Columbus in 2014 and now operate 19 restaurants in Ohio, Indiana, Pennsylvania and Michigan.

Condado Tacos President Scott Shotter tells GRBJ,

We are very excited about bringing Condado Tacos to Grand Rapids, and we can’t wait to be a part of such a dynamic community. That area of Bridge Street has great energy and is so close to downtown but also has a very walkable neighborhood feel to it. With all the amazing restaurants and nightlife in that area, Condado should fit right in.

Condado Tacos' menu includes chips and a bunch of different kinds of dip. I could live off of chips and dip, so I'm jazzed about the selection! There are three different kinds of guacamole, five queso options, and four different salsas.

I'm also all about margaritas, and it looks like Condado quite a few! The House Margarita is $7.50 with and Sauza Gold Tequila and the Gran Classico is $10 with Hornitos Reposado. Condado also offers a margarita flight for $15, and margarita flavor options include banana, blackberry, blood orange, mango, pomegranate, muddled jalapeño, white peach, strawberry, prickly pear. Condado also serves beer, wine, and cocktails like a Blood Orange Daiquiri.

For the build-your-own tacos, nachos, and bowls they have suggestions you can follow, like the Cali Green which includes a guacamole, ground beef, queso drizzle, lettuce, pico de gallo, Middlefield smoked cheddar, cilantro-lime aioli, and chipotle honey; or you can design your own taco masterpiece, choosing from a variety of shells, proteins, toppings, cheese, and sauces. Sides include rice, pickled jalapeños, black beans, and bacon refried beans.

If you'd like to work at Condado, they say they're hiring about 70 employees. Positions will be posted at

According to GRBJ, Condado Taco GR will open with dine-in only and then expand to carry out, delivery, and catering in the following weeks.

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