Quality and speed don’t always go together, but Lola 55 is growing— fast. Soon, owner Frank Vizcarra is set to open the newest location of his Michelin Bib Gourmand taco spot, bringing the East Village–born concept to Liberty Station, where it’s taking over an expansive 8,800-square-foot corner lot.
To help reimagine the space, Vizcarra tapped JSa architects, the acclaimed Mexico City firm behind Enrique Olvera’s two-Michelin-starred Pujol in CDMX. The goal? To give Mexico’s laid-back yet deeply soulful dining culture a lively place to shine, featuring Lola 55’s signature fast-casual tacos alongside new wood-fired dishes cooked on an outdoor grill.
“There are just so many things you can do with wood and fire,” says Vizcarra, who’s been sending his chefs across Mexico to fine-tune their craft.
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Meanwhile, back in East Village, Lola 55’s original location is undergoing a full-service transformation—complete with a taco omakase and multi-course tasting menus. It’s part of Vizcarra’s plan to evolve Lola 55 into something bigger: a neighborhood anchor with deep roots in Mexican culinary heritage and San Diego culture.
Despite early uncertainties and a pandemic-era pivot, Lola 55 has found its stride and is growing with purpose. “Lola belongs to San Diego,” Vizcarra says. “We want people to come in and be transported into a Mexican ancestral artisan experience.”
