Frank Vizcarra grew up in Tijuana, Mexico, with modest means. At 16, he moved to Mexico City, returned to Tijuana, then eventually settled with family in Eugene, Oregon. There, he discovered a remarkable soccer talent that earned him a scholarship to Ohio State University. From 1979 to 1983, he played professionally, including with the San Diego Sockers.
After hanging up his cleats, Vizcarra entered corporate America, spending two years focusing on operations at Pizza Hut before joining McDonald’s for 20 years, where he rose to VP of Strategy for Global Operations. He later served on boards for Del Taco and Tender Greens and founded a scholarship in Barrio Logan helping over 100 recipients, further proof that everything he touches turns to gold.
By 2014, Vizcarra felt inspired to meld his business expertise with his culinary heritage. He spent two years researching over 150 Mexican restaurants throughout the U.S. and Mexico, drawing inspiration from Chef Enrique Olvera, who merged French techniques with Mexican flavors.
Avoiding the chipotle-heavy profiles that dominate many Mexican dishes, Vizcarra perfected a style that highlights purity and balance. In August 2018, he opened the first Lola 55 in San Diego’s East Village; within nine months, it became the city’s only Michelin Bib Gourmand Mexican restaurant. In 2022, he expanded with a second Lola 55 in Carlsbad’s The Beacon La Costa.
L55 Tacos & More, Vizcarra’s newest fast-casual venture, opened its doors on Nov. 4, 2024, near the Apple Store at San Diego’s Westfield UTC. While Lola 55 embodies a more modern take on Mexican cuisine, L55 embraces traditional roots with five proteins — carnitas, carne asada, pollo, birria and mushrooms — available in burritos, taco plates, bowls and quesadillas. A kids menu and salads round out the offerings, and soon patrons can enjoy Mexican beer, wine and margaritas.
On a recent visit with Vizcarra, Frank and I kicked off our tasting with a Birria Quesadilla, a crispy 14-inch flour tortilla filled with slow-cooked chuck roast and molten Oaxacan cheese. We then savored the 3 Sisters Salad — a vibrant celebration of corn, beans and squash in a smoky chipotle dressing, complemented by roasted beets, potatoes and fresh greens. Next came the Grilled Chicken Bowl, which layers chipotle-marinated chicken over herbaceous rice and mayacoba beans, finished with burnt jalapeño mayo and mild salsa macha.
We pressed on with a Smoked Carnitas Burrito featuring pork shoulder slow-cooked for 10 hours, then wrapped with beans, rice and avocado mousse — hearty enough to feed two. Equally delicious were the Carne Asada Steak Tacos, marinated in pasilla chile and finished with lime juice, jalapeño-onion confit guacachile sauce and pico de gallo, served with rice and beans based on a cherished family recipe by Vizcarra’s mother, Lola.
Lola 55 pays homage to his mom’s name and the year, 1955, when Vizcarra, Steve Jobs and Bill Gates were all born.
No visit to L55 is complete without the freshly made churros, a recipe Vizcarra picked up from a street vendor in Mexico. Crispy on the outside and soft within, they’re paired with a luscious (vegan) cajeta sauce. Meanwhile, house-made Pineapple Ginger juice and a rich Horchata showcase L55’s commitment to creating everything from scratch.
For a fast casual eatery, the variety is impressive, reflecting Vizcarra’s motto: Provide the unexpected. These dishes rival full-service UTC venues for a fraction of the cost. Under General Manager Kennedi Bingham and Vizcarra’s son Nathan — chief operations officer for all three locations — L55 Tacos & More is poised to become a UTC mall favorite.
Soon after exploring L55, my wife, Mary, and I visited the Carlsbad Lola 55, which offers the same menu as East Village but in a more family-oriented atmosphere. We started with Steak Quesadillas Oaxaca, where mesquite-grilled steak, queso oaxaca and Lola’s beans fill three house-made corn tortillas.
Another must-try is the Masa Fritas: puffed masa rounds lightly salted with pasilla and served alongside lime zest and avocado mousse.
Lola 55’s taco lineup ranges from Smoked Carnitas and Baja Fish to vegan Rainbow Cauliflower and Squashroom, featuring battered lion’s mane mushrooms and squash blossoms.
Midway through the feast, we sampled Lola’s Caesar Salad — full romaine hearts dressed in a tangy blend that can be paired with grilled chicken or steak. Whether you need a quick lunch or a laid-back dinner, Lola 55 excels at modern Mexican done right, and at prices comparable to many local taco shops, it’s refreshingly affordable.
Frank Vizcarra’s journey from modest beginnings in Tijuana to influencing San Diego’s culinary scene is a testament to his vision and determination. Each of his locations promises standout flavors and exceptional value. Taste the difference for yourself.
— Story by Rico Cassoni
Wine Bytes
• Valentine’s Day is coming up. Puffer Malarkey Collective is hosting dinners at their following venues: Herb & Wood, Herb & Sea, Le Coq, and ANIMAE.
• Grind and Prosper Hospitality has extended its LA Fires Relief efforts through the end of February at their following locations: Coco Maya, PRK 101, The Lobby Tiki Bar & Grill and Cococabana, Louisiana Purchase, and Miss B’s Coconut Club. Way to go, Grind and Prosper!
Rico Cassoni is executive producer for Taste of Wine and Food. He and founder/advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are two of the leading reviewers on the web. Reach them at [email protected].
