Celebrated as San Diego’s only Michelin Bib Gourmand taqueria, LOLA 55 is unveiling plans for the launch of a new auxiliary brand, L55 Tacos & More, which will find its first home within Westfield UTC later this summer.
Riding the momentum of LOLA 55’s brand expansion, marked by the opening of a Carlsbad outpost in September 2023, L55 represents a strategic extension of the restaurants’ lineage. Tijuana-born founder Frank Vizcarra – a fast-food executive-turned-restaurateur –conceptualized L55 for scalability and replicable cross-market growth. Alongside his son and company COO, Nathan Vizcarra, FrankVizcarra’s corporate sensibilities, owing to decades of experience at some of the world’s most preeminent QSR chains (McDonald’s, Del Taco), have catalyzed the creation of this latest venture.
“With L55, we are distilling the essence of LOLA 55 into a more accessible and adaptable format,” stated Vizcarra, founder and CEO. “Our goal is to build a concept that is well-positioned for future growth, yet unwavering in the high standards our guests have come to expect.”
Working with chef Daniel Soto, an alum of chef Enrique Olvera’s two Michelin-starred Mexico City flagship, Pujol, L55 will marry the bold flavors and chef-driven framework that LOLA 55 is known for with a more streamlined fast-casual format.
Embracing Westfield UTC as an opportunity to ‘test run’ their innovative new concept, L55’s pilot location is set to join the shopping center’s lineup of luxury shops and destination eateries in a matter of weeks. With an expedited buildout already underway, L55 is advantageously situated with direct access to the La Jolla Village Drive Pedestrian Bridge and will occupy the former Tocaya Organica space near Din Tai Fung.
The 2,800 square-foot storefront will offer both indoor and patio seating, along with a standalone bar and wall-to-wall folding glass doors adding to its airy open-concept appeal. While echoing some elements reminiscent of LOLA 55’s industrial-meets-paradisial aesthetic, L55’s design will embody the concept’s playful identity with bright pops of color and art deco-inspired motifs throughout.
As with LOLA 55, L55 takes its culinary cues from the rich landscape and ancestral traditions of Mexican gastronomy. However, the next-gen spinoff will diverge from LOLA 55’s taco niche to offer a broader range of fare including burritos, bowls, salads, and an array of brand-new tacos developed exclusively for L55.
Mexican-born Soto is lending his expertise to L55’s kitchen as their primary culinary consultant. Having grown under the tutelage of Olvera, Soto climbed the ranks at his world-renowned Mexico City flagship, Pujol, eventually earning a sous chef role and heading up the two Michelin-starred restaurant’s ‘taco omakase’ experience. Now, the 26-year-old chef is drawing from his Pujol tenure and Mexican heritage to help develop L55’s culinary program, working alongside Vizcarra and his culinary team to weave heirloom ingredients and elevated applications throughout the menu.
Alongside a vibrant and seasonally-rotating array of agua fresca, L55’s beverage program will feature a selection of low-proof cocktails, courtesy of LOLA 55 beverage director Gareth Moore, as well as beer and wine by the glass.
Open for lunch and dinner daily, L55 will center around a fast-casual model with counter-service ordering and pager system pickup, as well as order-ahead takeout and delivery options.
