Leave it to a restaurant with two locations on High Street to celebrate 4/20 in style.
Condado Tacos, a Columbus, Ohio-based eatery that opened a Pittsburgh location last year, is offering buy-one-get-one, double-decker tacos this Friday, which, in cannabis culture, is International Weed Day.
Folks with the munchies can build their own sky-high tacos made with layers of soft, flour tortillas and hard, corn shells or order a Wake-N-Bake, a double-decker taco stuffed with biscuits and gravy.
Friday’s promotion isn’t the company’s only nod to stoner culture. Permanent menu items include:
Bubba Kush: A Peezler shell packed with smoked cheddar, pulled pork, jicama, onions, pineapple salsa and jackfruit barbecue sauce
Dutch Dragon: Guacamole, grilled portobellos, corn salsa, pickled jalapenos, jicama, tomatoes and salsa verde piled onto hard corn and soft flour tacos
Ooey Gooey: Queso blanco, pollo, black beans, cilantro-onions and dirty sauce on a hard corn shell
Condado’s culinary ode to marijuana goes back to the days when founder Joe Kahn and his dad were brainstorming innovative menu concepts. Unable to decide between soft or crunchy taco shells, the elder Kahn suggested layering them.
“As he was describing this concept, Joe thought, ‘Wow! My dad is such an old stoner dude!” and right then and there, Joe thought it would be clever to use cannabis terms to name the shells,” says Julia Jones, Public Relations Manager & Event/Catering Coordinator at Condado Tacos.
Hungry patrons, including carnivores, vegetarians and vegans, can experiment with out-of-the-ordinary ingredients, such as Ghost Pepper steak, jicama cabbage slaw and Thai chili tofu.
The company is hoping that a walk-up test model at the Liberty Avenue location will spark interest, but the dope ambiance of the joint might just suck them in. The Day of the Dead inspired street-art on the walls – all done with help from local artists – pays homage to Pittsburgh’s history. And, if smoke isn’t your preferred method of intoxication, Condado boasts a large tequila and bourbon menu.
“Joe set out to create a place where people could hang out every night and eat fresh food while not breaking the bank,” Jones says. “With food as the first priority over the great vibe, taste buds are well satiated.”