Condado Tacos (Facebook / T: @condadotacos / IG: @condadotacos)
132 S. High St. (map it!)
Columbus, OH 43215
Open daily 11a-2p (brunch served Sat & Sun, 11a-3p
Vegetarian/vegan/gluten free? Y/Y/Y
Last month I was assigned (aw, shucks) to check out Condado’s weekend brunch for the Dispatch. You can read my thoughts here. We’ve been going to the Short North Condado since it opened a couple years ago, and the newer downtown location is conveniently located within walking distance of the Greater Columbus Arts Council offices.
For me, Condado has been easy to like since the get-go. Their build-your-own taco process is pretty straightforward (although a little overwhelming with options) and the service is quick. The downtown spot is located in the new Highpoint development right next to the Columbus Commons, and they have a big shaded patio.
You’ll also never lack for things to look at. Both locations are decorated in colorful, floor-to-ceiling, wall-to-wall murals that evoke Day of the Dead themes, with miscellaneous food-related puns and posters (see the Holy Guacamole at the bottom of this post).
Our boys have been alternately fascinated and weirded out by it all.
Condado’s regular menu features eight suggested tacos (if you’re not in the mood for building your own), plus sides and drinks. The full menu is available at brunch, but during those hours there’s a specialty brunch menu is featured.
We started with a couple regular items, like the chips with salsa verde and salsa roja, both of which have a nice kick.
And we can’t go to Condado without ordering queso. Our favorite versions are the elote (with corn and chili powder) and the chorizo, although the boys didn’t want anything too spicy, so we went with the queso blanco.
And then we dug into four of the brunch menu items. The brunch menu features five tacos and three bowls. First, the biscuits and gravy bowl. It comes with a small, soft biscuit and a fried egg on top. The gravy is made with chorizo, and while you’d expect chorizo to have a heavy amount of spice, this dish really brought the heat. The kiddos might not go for it, but I did.
Of course, we had breakfast tacos, too. Both were filling and had a nice zing. On the left is the sweet potato-bacon hash taco with scrambled eggs and a maple smoked cheddar (I like pairing their smoked cheddar with their brisket). On the right is the huevos rancheros taco with black beans, cilantro, onion, queso fresco, scrambled eggs, and a spicy ranchero sauce.
The pork and grits bowl layers smoky cheddar grits with pulled pork, pickled cabbage, and a fried egg. Like the biscuits and gravy bowl, it may seem small at first, but it’s dense and flavorful (and only $5).
Like the rest of their menu, the brunch menu is a lot of fun. The whole place is pretty casual and approachable, and between the brunch menu, the sides, and the build-your-own tacos, you can easily find something for everyone. Oh, and the drinks! They serve a Bloody Mary and Bloody Maria at brunch, and I’ve always found the beer selection respectable. (And there’s plenty of tequila.)
We may be nearing the end of patio season, but Condado’s patio is worth checking out while you can. The Short North location serves brunch, too, and has a kicking patio out back.
Disclaimer: this meal was paid for as part of a Columbus Dispatch review. Photos and opinions are my own.