Don’t miss Maggie’s

Nondescript storefront belies authentic Mexican fare
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Photo by Bryan Esler

Bridge Street has absolutely exploded the past few years and Grand Rapidians can find pretty much all they want along a tiny stretch of it just west of the Grand River.

If you’re cruising the thoroughfare for food and drink, make sure you get far enough west to include a longtime staple — Maggie’s Kitchen — near the intersection with Stocking Avenue.

The little restaurant nestled into a fairly nondescript storefront on the south side of Bridge Street serves up traditional food from the Michocán region of Mexico. Diners can expect traditional Mexican offerings with a wide array of tacos, burritos and tortas, all served in an authentic fashion.

A favorite is the Puerto en salsa roja, or a spicy pork taco. The burritos are meaty, juicy and about the size of a human head, so keep that in mind when deciding how hungry you really are.

All of the lunch selections (the restaurant is only until 3 p.m. and it is closed Thursdays) are delicious and worth trying, so just work the way down the menu.

But what sets Maggie’s apart is its original breakfast menu.

The breakfast burrito and breakfast tacos are a great place to start, but consider expanding beyond those to explore the egg-centric plates. These hearty meals are a great way to start the day, but since they’re also available anytime, breakfast-for-lunch isn’t a terrible idea, either.

Maggie’s Kitchen did recently raise its prices, which is not unusual for a restaurant in these COVID-19 times. But based on quality and quantity, it’s still a steal. A breakfast of two eggs with potatoes and chorizo, served with rice and beans, is $12. Tacos are $3.85.

If you decide you’ve got more time than you thought and to-go become to-stay, part of the Maggie’s mystique are the red food trays stacked with Styrofoam plates, washed down by a glass bottle of Coca-Cola. Either way, the authentic food will keep you coming back.

This story can be found in the January/February 2022 issue of Grand Rapids Magazine. To get more stories like this delivered to your mailbox, subscribe here.

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