Lola 55

San Diego Taco Series, Part 13 When I reflect on our first few years of producing “Henry’s Take”, I have to admit that I’m surprised how many times we’ve had the pleasure of meeting and chatting with the owners of various businesses. And so it was during our first visit to “Lola 55.” The owner Frank so enthusiastically welcomed our discussion about his place that we thought he might just pull up a chair and join our Review Team! During our time with him we mentioned that the beans and rice were amazing and he told us that he believes the beans at a Mexican restaurant are the truest litmus test of quality. According to him, “If the beans are no good, the other menu options will probably not be very good either.” So how did the beans here end up being so delicious? Well after their initial attempts yielded beans that were good, but not great, Frank asked his mom to share her personal recipe with the kitchen staff and demonstrate how to make them the way she always has. Seems fitting that he named the place after her, don’t you think? 👏 As for the tacos, we sampled several different offerings and the presentation of each was carefully thought out by “Team Lola.” My favorite (in terms of presentation and flavor) was the “Baja Style Fish” Taco. If you’re in the mood for something with a little kick, several of us were impressed by the spicy staying power of the “Mesquite Chicken” Taco. The after affects of the chilis in the peanut macha salsa lingered for several minutes after we enjoyed this taco powerhouse. If you’re interested in Vegan taco offerings, there are several on the menu including the “Rainbow Cauliflower” and the “Squa-shroom.” Multiple Gluten-free options are also available including “Elote” (when in season). Although our focus during this visit was the tacos, we couldn’t resist ordering the “Quesadillas Oaxaca” and they were excellent. If you choose to visit, ask to meet Frank and tell him that we sent you! And that’s…Henry’s Take. #sandiegotacoseries Photo credit: @markschiel