Our Story
A family tradition
on South Division
La Guadalupana began with a simple conviction: that the best tortillas are made slowly, by hand, with corn that's been nixtamalized the old way. What started as a small kitchen operation has grown into a Grand Rapids staple — a place where neighbors come for breakfast tacos and stay for the conversation.
Our kitchen opens early every morning. The masa is mixed, pressed, and cooked before the city wakes up. That commitment to freshness carries through every dish on our menu — from our sopes and enchiladas to our daily specials, all prepared from scratch in-house.
Handmade Daily
Family Owned
