Lola 55 Tacos & Cocktails

"There may be plenty of taquerias around town, but this East Village gem is of a slightly different breed. The airy space, with its high ceilings, concrete floors and a full bar with lounge, reads über-cool. However, it’s more than just about good looks—their tacos are what draw the crowds. The variations on offer here lean more sophisticated with creative combinations such as baby carrot adobada and squash blossom relleno. Ribeye carne asada cooked to order on the mesquite wood-burning grill or achiote-rubbed pork belly with grilled pineapple are just some of the winners. Posole verde is comfort in a bowl, while fried masa disks are plain delectable.Remember to save room for the Mexican mole-chocolate ice cream and addictively crunchy churros." - Michelin Inspector

The Best Tacos in San Diego, According to a Local Food Expert | Eater San Diego

"The only Michelin Bib Gourmand taqueria in the East Village, Lola 55 stands out from the rest with its elevated street tacos. Founded by Tijuana-born Frank Vizcarra, who has visited more than 150 taquerias stateside and in Mexico, the restaurant’s top sellers include the achiote-rubbed pork belly taco with grilled pineapple, a vegan mushroom taco with beet soyrizo, and its citrus-forward cocktails. The steak taco, a regulars’ favorite, is served with a tender flank steak that gets marinated in a blend of dried chiles and spices for 24 hours. The taqueria has another outpost in Carlsbad, at the Rady Shell, and a spinoff dubbed L55 Tacos at Westfield UTC." - Roxana Becerril

Best Mexican Restaurants in San Diego | Eater San Diego

"The only Michelin Bib Gourmand taqueria in the East Village, Lola 55 stands out from the rest with its elevated street tacos. Founded by Tijuana-born Frank Vizcarra, who has visited more than 150 taquerias stateside and in Mexico, the restaurant’s top sellers include the achiote-rubbed pork belly taco with grilled pineapple, a vegan mushroom taco with beet soyrizo, and its citrus-forward cocktails. The steak taco, a regulars’ favorite, is served with a tender flank steak that gets marinated in a blend of dried chiles and spices for 24 hours. The taqueria has another outpost in Carlsbad, at the Rady Shell, and a spinoff dubbed L55 Tacos at Westfield UTC." - Roxana Becerril

Van Leeuwen Ice Cream and Melo Melo Are Opening in San Diego | Eater San Diego

"A scalable spinoff of Michelin-recognized Lola 55, L55 Tacos & More is due to arrive at Westfield UTC in October." - Candice Woo

Michelin Recognized Taqueria Taps Former Pujol Chef for UTC Expansion | Eater San Diego

"Set to debut in just a few weeks at Westfield UTC in the former Tocaya Organica space around the corner from Din Tai Fung, L55 Tacos & More is a spinoff designed to be more accessible and—most importantly—scalable as the San Diego–based brand pursues strategic expansion. The 2,800-square-foot, counter-service restaurant will be fronted by folding glass doors and offer indoor and patio seating plus a standalone bar where beverage director Gareth Moore will mix seasonal agua frescas and low-ABV cocktails. The menu, developed by culinary consultant Daniel Soto (an alum and former sous chef of Mexico City’s two-Michelin-starred Pujol who worked with Enrique Olvera and led Pujol’s taco omakase), goes beyond tacos to include burritos, bowls, salads, and new dishes such as a lion’s mane mushroom barbacoa bowl, along with tacos exclusive to L55 like a fish adobo taco and a black chicken tinga taco. Offering takeout and delivery, it will be open daily for lunch and dinner." - Candice Woo