Today we’d like to introduce you to Frank Vizcarra
Hi Frank, please kick things off for us with an introduction to yourself and your story.
My journey to where I am today has been anything but linear, but it’s been a deeply rewarding one. I was born and raised in Tijuana, Mexico, by a single mother who worked hard to provide for me. At 18, my family immigrated to the U.S. so I could pursue education at Ohio State University, and shortly after, I was fortunate to play professional soccer. But when my time on the field came to an end, I discovered a deeper passion for business and hospitality.
I spent over two decades in the corporate world, including 21 years with McDonald’s Corporation, where I eventually rose to Chief of Strategy for global operations. During my time there, I helped restructure brands for regions such as Europe, Asia Pacific, the Middle East and Africa, and worked on major strategic initiatives that shaped my understanding of business at the highest level.
In 2006, I decided to start my own consulting firm, Vizcarra Consulting Group, where I helped CEOs and business leaders refine their strategies and grow their companies. Still, there was something missing—a pull toward the vibrant flavors and culture of my upbringing in Mexico that I couldn’t ignore.
That nostalgia led me to open LOLA 55’s flagship location in 2018—a restaurant that blends the principles of fine dining with the familiar comfort of street food. I spent years traveling across Mexico and beyond, immersing myself in the craft of the world’s best tacos, and reimagining those traditions for a San Diego audience. LOLA 55 was well-received by the community, earning accolades like the Michelin Bib Gourmand, and now has cemented its place as a staple of the city’s dining scene.
I recently launched L55 Tacos & More at Westfield UTC in La Jolla. It’s a more casual, scalable take on the LOLA 55 concept with a focus on ancestral traditional cuisine, but it holds the same dedication to quality and creativity. It’s been an incredible journey so far, and while I’m proud of what we’ve accomplished, I’m always looking ahead to what’s next.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The road hasn’t always been smooth, and there have been plenty of challenges. One of the biggest hurdles has been helping diners understand and appreciate the level of complexity in what we create. For many, Mexican cuisine is seen through a simplified lens, so introducing something more layered— like sophisticated flavor profiles or dishes rooted in ancestral recipes— has been both exciting and, at times, a challenge. Educating and inviting people into that experience is part of the work I’ve come to love.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m in the restaurant industry, but I approach it from a unique perspective. My background is in corporate strategy, and I bring that mindset into the way I run my businesses. At LOLA 55, we’ve created a space where you can enjoy fine dining, but in a laid-back, casual atmosphere with bold Mexican street food at the center. That fusion of high and low dining is what sets us apart. I’m most proud of the growth we’ve achieved while staying true to our values and the integrity of our brand. Earning the Michelin Bib Gourmand recognition for LOLA 55 was a major milestone. Beyond accolades, I’m also proud of the impact we’ve had in the community—whether that’s providing jobs, supporting local charities, or creating a space where people feel like they belong. That’s what I consider true success.
Can you talk to us about how you think about risk?
Risk-taking is a big part of entrepreneurship, and I’ve taken my share of risks over the years. The biggest risk I took was leaving a successful corporate career to launch the College Success Program with the Barrio Logan College Institute to help underprivileged students attend college. My second biggest risk? Starting a restaurant and jumping into an industry that’s notoriously tough. But I felt a calling to do something more personal, to create something that connected deeply with my heritage and passion for food.
For me, risk is about calculated decisions. I’m not someone who jumps into the unknown blindly; I believe in doing the research, building the foundation, and making informed choices. Every risk we’ve taken—whether it’s launching a new concept like L55 or expanding to new locations—has been based on understanding the market, the community, and what will resonate with our guests.
I think about risk as an opportunity for growth. Without it, you stay stagnant. But with the right strategy, it’s about balancing bold moves with smart execution. Taking risks has led to where I am today, and I believe it will continue to drive our future success.
