Michelin Recognized Taqueria Taps Former Pujol Chef for UTC Expansion

Lola 55, which earned Michelin Bib Gourmand designation in 2019, will soon open a new iteration of its acclaimed modern Mexican restaurant at Westfield UTC. Debuting in just a few weeks in the former Tocaya Organica space around the corner from Din Tai Fung, L55 Tacos & More is a spinoff designed to be even more accessible and most importantly, scaleable, as the San Diego-based brand sets its sights on strategic expansion.

Tijuana-born founder and CEO Frank Vizcarra, who runs the company with his son, COO Nathan Vizcarra, established Lola 55 in 2018 after decades as an executive in the fast-food and fast-casual realm with brands like McDonald’s, Del Taco, and Tender Greens.

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After opening Lola55 outposts in the East Village and Carlsbad, Vizcarra has streamlined the brand into the L55 Tacos & More format, sharing in a statement, “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.”

Fronted by folding glass doors, the new 2,800 square-foot UTC restaurant will have indoor and patio seating and a standalone bar where beverage director Gareth Moore will mix up seasonal agua frescas and low-ABV cocktails. As the name implies, L55 will go beyond tacos to also offer burritos, bowls, salads, and more from a menu developed by culinary consultant Daniel Soto, an alum of Mexico City’s two-Michelin-starred Pujol where he worked alongside superstar chef Enrique Olvera. As Pujol’s sous chef, the Mexico-born Soto led the restaurant’s popular ‘taco omakase’ experience.

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In addition to new dishes like a lion’s mane mushroom barbacoa bowl, Soto is also creating tacos that will be served exclusively at L55, including a fish adobo taco and a black chicken tinga taco.

Offering takeout and delivery, the counter-service L55 Tacos & More will be open daily for lunch and dinner.