Podiatrist in Carlsbad, CA

Lola 55 in East Village has always been a bit of an anomaly. They serve real chefy tacos that other restaurants might charge $10 to 12 for, then somehow charge about half that. For instance, the Michelin Bib Gourmand restaurant smokes its carnitas for four days, then the meat finds a home in hand-made tortillas and hits your plate for less than five bucks (post-inflation!).

The approach has always seemed ripe for replication, and that’s finally happening. The company is bringing chef-driven Mexican food to The Beacon La Costa shopping center in Carlsbad.

Owner Frank Vizcarra was raised by a single mom in Tijuana, where he’d go door-to-door selling eggs for the family. He became a hell of a soccer player, eventually riding a standout run at Ohio State to a pro career (his last season was with the San Diego Sockers in 1983).

After his sports days ended, he worked his way up the restaurant world ladder, eventually becoming VP of corporate strategy for McDonalds before investing in Tender Greens in 2009. Through it all, the desire to become a restaurateur lingered in the corners of his mind.

“I had been wanting to open a taco shop for a long time—since I was very young,” he says. “It got to the point where I was going to [have to] either open a taco shop or stop talking about it.”

He honored the self-appointed ultimatum by launching Lola 55 in 2018. His goal was to disassociate good food with high prices. “We wanted to create something meaningful we could grow with,” Vizcarra emphasizes. “We looked at the taco scene in LA, San Francisco, and San Diego. We went to other cities with taco cultures, like Dallas and New York. Then we went to Mexico City and Oaxaca. We visited over 100 concepts, and nobody was doing high quality at a reasonable price.”

The new Carlsbad location (7720 El Camino Real) is a 3,360-square-foot storefront that will feature a 1,200-square-foot patio and airy, industrial-chic vibes reminiscent of Lola’s Downtown locale. The open kitchen provides a stage for tortilla-making—and a test-run for the chain’s new Oaxacan breakfast concept from chef Kathleen Shen, with memelas, breakfast tacos, and a modest selection of fresh juices and coffee.

Although he hasn’t ruled out the possibility of expanding north of Carlsbad, Vizcarra notes that he's focused on heading south, at least for now. “Our intention is to work our way down the coast, not up,” he says. He is also flirting with the idea of a commissary kitchen, a place where menu prep will occur for all current and future locations as a means of monitoring quality and consistency.

Lola 55’s Carlsbad outpost opens in June.

Have breaking-news, exciting scoops, or great stories about San Diego's food scene? Send your pitches to food@sdmag.com.

Carlsbad Mayor

The Carlsbad Cavegirl softball team beat Farmignton Piedra Vista, 6-0, in a rematch Saturday to claim the 5A state title. The Panthers won the first game, 3-2, which forced the rematch.

Faith Aragon threw a shutout in the final game, and Carlsbad’s girls scored four runs in the third inning thanks to hits by Johnna Aragon and Maddy Flaco. Aislenn Whitzel led the offense with three hits. Congratulations to all of the Cavegirl players and coaches, and thanks to everyone in the community who joined us in welcoming the players home Saturday evening. It’s Carlsbad’s second straight state title.

On the baseball side, Carlsbad fell to Centennial, who reached the finals, but fell to Rio Rancho, 9-6. Congratulations to the Cavemen as well on a successful season.

Carlsbad’s high school track team also competed at state this weekend, with the boys finishing 11th and the girls finishing 17th.

Highlights for the Cavegirls came from Brynlee Daughtry, who placed 4^th in the 100 hurdles 9^th in the 300 hurdles and 4^th in the triple jump. She also was part of a relay team that took 7^th in the 4X400 relay (Gracie Eckles, Madison Edmonson and Emily Glissen)

For the boys, Dane Naylor had a very successful track meet. He took 2^nd in the 110 meter hurdles, 4^th in the 300 meter hurdles, 15^th in javelin and was part of a 5^th place 4X400 relay team (Helam Pedroza, Bryce Owens and Chris Serna). Other standouts were Owens, who placed 4^th in the 800 meter run and Devin McWright, who placed 4^th in triple jump and 15^th in long jump. Tylen Gonzales was 5^th in discus.

Over the weekend, an Xcel Energy power failure in the Sheep Draw Well Field interfered with the City’s water distribution. Thankfully, Xcel Energy worked through the night to get this issue resolved. We received several good questions about this process, and we will plan an update soon that goes into more detail explaining the situation. Thank you to the many residents who slowed water use over the weekend and allowed time to address this situation.

Over the weekend, we were also informed that Carlsbad resident Frank Romero has passed away. Frank is one of the World War II veterans we have honored during our past Independence Day ceremonies. Frank served in the Army Air Corp. as a tail gunner on a B24 bomber. He was formerly the mayor of what is now Santa Clara, New Mexico. Frank moved to Carlsbad in 1950. We thank Frank and his family for his service to our country.

Carlsbad High School celebrates 'Ralph Cripe Day' to honor the dedicated teacher and baseball coach.

CARLSBAD, Calif. — A North County man is being honored for turning a 'Diamond in the Rough' into a beautiful baseball field. In this Zevely Zone, I visited Carlsbad High School on Ralph Cripe Day. Carlsbad High has one of the best high school baseball fields in the nation and one man who doesn't want credit for any of it.

"Welcome to Ralph Cripe Field on Ralph Cripe Day," said the announcer as people found their seats. In the 1970s, Ralph Cripe became a teacher and baseball coach at Carlsbad High.

Credit: Ralph Cripe Day

In his younger days, Ralph was once called a bent nail. "Well, I was by far not a great student and really didn't like going to class," said Ralph.

Credit: Ralph Cripe Day

But Ralph always did like a challenge. "Pretty pitiful yeah," said Ralph while talking about the school's baseball field in the late '70s. "We had no resources," said Ralph who dedicated his life to changing that. The seats we were sitting on during our interview came from a Major League baseball stadium. "They came from Anaheim stadium," said Ralph.

Credit: Ralph Cripe Day

In the past 50 years, Ralph helped raise more than two million dollars to build his field of dreams. The white lines are perfectly straight. The grass is immaculate. The wall is filled with advertisers. USA Today once proclaimed it one of the Top 20 High School baseball fields in the country. "You know my wife calls it the other lady," said Ralph.

"I always called it the other woman because I always knew where he was at and who he was taking care of," said Ralph's wife Juanita of 36 years who begged her husband to let the community honor him. "He deserves it because he is one that never wants the light on him," said Juanita. "The best thing is being a role model for these young guys, and they see it and they follow suit."

Credit: Ralph Cripe Day

"He's a legend honestly. The field looks good day in and day out," said the Lancer's baseball player Griffin Moye who plays at the park with pride. Griffin says when the team travels to other fields they can see the difference "Oh yeah, there is a big difference. There is no field that compares to Ralph Cripe's field," said Griffin.

"One of the greatest men I've ever known," said Assistant Coach Denny Cooper. He started off as Mr. Cripe's student and that was just the beginning. "He was in my wedding in 1983 which is pretty crazy but that shows you how close he was to me and what a mentor he was to me," said Coach Cooper.

Credit: Ralph Cripe Day

They then coached together and won a CIF Championship with head coach Joe Pimentel in 1989. "It's awesome. It's a long time coming," said Joe. He's talking about Ralph being immortalized on T-shirts. "We have our beloved Ralph Cripe on the back, our field whisperer," said a booster club member.

As for the field with his name on it, Ralph had this to say, "If it wasn't there it wouldn't make any difference to me," said Ralph. Which is why it took decades for him to approve 'Ralph Cripe Day'. "There is not an 'I' in what 'We' did for this field," said Ralph in front of the fans.

A man who was started off as a bent nail, hammered a homer for his community. "The reward in all of this is in the journey," said Ralph. Whether he likes it or not, Ralph Cripe got a standing ovation. "Thanks, Ralph, way to go, Ralph!" yelled the crowd.

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CARLSBAD, Calif. — Using a single Taiwanese wax apple plant gifted to him 40 years ago, “Uncle Happy Farmer” transformed his San Diego-area backyard into a flourishing exotic fruit farm.

Eighty-year-old Frank Lin and his wife Cheng-Mei grow more than 40 varieties of tropical fruits and vegetables in their home garden, Green Lotus Organic Farm in Carlsbad.

He and his wife both come from Taiwanese farm families.

“We make a really great combination,” Frank said. “I know how to grow vegetables; she knows how to grow fruit trees.”

Frank moved to the United States to study engineering at Ohio State University. He then moved to California to work as a civil engineer for the City of Carlsbad.

That’s where he planted his roots and started his organic farm in 1980.

“At that time, we didn’t have money to buy a house, so we found a piece of vacant lot. After five o’clock, I helped my wife and on the weekends, Saturday and Sunday, I delivered vegetables to the Chinese market, saving the money to pay the down payment,” he said.

In three years, they had enough money for a down payment on the one-acre lot. However, it took a while to perfect the growing conditions for tropical delicacies like the Taiwanese Wax Apple.

The maritime San Diego weather is much like Taiwan, but the soil is different.

“In the summer it’s not cold, in the winter it’s very cool and we get the ocean breeze. My property is only 10 minutes away from the ocean,” he said. “So, I asked my brothers to give me all the information in Taiwan about the soil type, the PH value and moisture and I keep trying and improving after five years and boom!”

Frank has watched his produce grow bigger and better than some of the farms back in his home country.

He does get some help from his farm hand, Lucy the chicken.

“[The chickens] poo under the tree so I don’t need to spray and apply all the chemical fertilizer. Everything is organic,” Frank said

Hundreds of people visit Green Lotus Organic Farm each year to get a taste of Taiwanese culture and a crash course in farming.

“That’s why most people come here to visit — it’s the only garden where you can see all this tropical fruit from their hometown, from the Philippines, Indonesia, Thailand, Vietnam,” Frank said. “They eat all this fruit and remember when they were in Taiwan and appreciate it and then they bring their kids here to learn how to grow these fruits and vegetables.”

It might be Frank’s technique that draws in visitors like one couple touring the farm in April.

“We tried but it wasn’t so successful so this year, we came back to ask them some more questions,” said Jan Sheen, visiting from Seattle.

It’s the taste of home, however, that brings them back.

“Every time we stop by here, you recall what you used to have, your life in Taiwan,” said Bob Sheen, visiting from Seattle.

Frank invites people to embrace his heritage and harvest for free.

“If I charge for a ticket, it’s nonsense because I want to spread Taiwanese culture for everybody to share with them,” he said. “[The farm] produces so many fruits and I can share with friends and neighbors, that’s my happiness. Their happiness will come to me like a mirror.”

If you would like to visit, you can make an appointment here.

While the visit is free, you can purchase fruits and vegetables from the farm once the peak of the harvest happens around June. Individual produce ranges from $2 to up to $30 a piece.

Photo courtesy of Campfire

With gorgeous beaches, quaint shopping, and lush flower fields perfect for spring, the reasons to visit Carlsbad this spring are numerous. The cherry on top is the region’s restaurant scene, a continually growing landscape of dining and drinking venues from some of the country’s top talents. From an idyllic Italian café to a chef-backed deli, these are the best restaurants in Carlsbad to eat and drink at right now.

Photo by Elodie Bost, courtesy of Campfire

Campfire

Carlsbad Village

$$$$

Campfire honors California's natural flavors and terrains – a pursuit best executed with thoughtful, wood-fired cooking. A 12-foot hearth, powered by a Grillworks grill and lovingly dubbed Grace, serves as the venue’s focal point and is where chef Eric Bost perfects dishes like wagyu skewers, koji-aged ribeye, and Maine lobster. Like any good campout, this one has s’mores and cocktails that feature fired elements, too. Think charred papaya or smoked oats.

Photo courtesy of The Cassara Carlsbad

High-vaulted ceilings and Mediterranean-inspired motifs set the tone for a true escape at Cassara, and the food only helps further the journey. Kick off the meal with lamb meatballs and charred octopus, then move toward heartier options like Baja fish tacos and chicken Caprese. Post-meal, head to the lobby bar to enjoy one of the team’s handcrafted cocktails. We suggest the Flower Power Sour, a dram of tequila, grapefruit, and hibiscus inspired by the nearby flower fields.

Photo courtesy of INVITA Café

Inspired by childhood summers spent at her grandparents’ house in Italy, where the café was the center of social life, Sara De Luca wanted to bring Italian coffee culture and hospitality to the States. In 2017 she opened this Carlsbad café, bringing with it high-quality espresso drinks and from-scratch fare. Another location in Rancho Santa Fe was opened shortly after that. The team takes coffee seriously; the menu features a creamy Italian espresso enhanced by premium organic milk and cream from Straus Family Creamery, a fun tiramisu latte, and a series of bouquet lattes in flavors like orange blossom and white rose inspired by the barista’s favorite flowers. Pair those sips with a medley of snacks, such as egg croissants, overnight oats, and berry almond toast, which are all made onsite.

Photo courtesy of Jeune et Jolie

The team at Campfire opened this romantic venture just down the street. Chef Eric Bost continues to dazzle with winning flavor combinations and locally sourced fare. Scallops are pan-roasted in brown butter and paired with butternut squash ribbons; Liberty Farms duck meets fig and black truffle; and caramelized honey custard and slow-cooked quince for dessert are an ode to the sweet substance made by bees. The dishes are as artful as the design, which showcases a landscape of blue greens, soft curves, and crushed velvet banquettes. A vintage reel-to-reel stereo serves up dreamy St. Tropez vibes.

Photo courtesy of Park Hyatt Aviara

Head to this luxe hotel and find two distinct dining experiences under one roof: Ponto Logo for California coastal cuisine and agave-based cocktails, and Ember & Rye for choice steaks and seafood from chef Richard Blais. Though cuts and catches are the main events at the latter, Blais seasons the menu with veg-forward options throughout, such as a falafel burger and roasted cauliflower pot roast. At Ponto Logo, peruse an array of crudos and ceviches, then spring for mains like seafood paella, Yucatan chicken, or lobster pibil. Pair it with any of the venue’s tequila or mezcal recommendations – more than 50 kinds are available.

Photo by Kimberly Motos, courtesy of The Wise Ox

The Wise Ox

TRUST Restaurant Group is behind some of San Diego’s premier restaurants (TRUST, Fort Oak, Cardellino, Rare Society), so when chef Brad Wise and team decided to open a chef-driven butcher shop, it was quick to gain a loyal following. That holds true for the recently opened Carlsbad location, where they offer the same pasture-raised, hormone-free beef, pork, lamb, and chicken, all hand-cut by skilled butchers and used across their restaurants. Come for the dry-aged cuts but also for the fan-favorite deli orders, such as the Philly Cheesesteak, with hand-shaved NY strip, peppers, and cheese on a toasted amoroso roll. If you can’t get enough of the goodness onsite, opt for the Ox Box, a monthly subscription featuring 10 pounds of premium meat, encouraging carnivores to cook up some of their favorites at home.

Photo courtesy of Twenty/20

Situated on the lobby level of The Westin Carlsbad Resort & Spa, this restaurant features elevated coastal fare in sophisticated surroundings, including an expansive outdoor terrace, complete with fire pits and ocean views. Mushroom-stuffed arancini, beer-braised short rib, and chicken Petaluma with maitake mushrooms and roasted butternut squash are just a few of the items from the dinner menu, and brunch orders, with hearty bowls and benedicts prove equally satisfying. Pair your plates with any of the local beers, or try a specially tailored cocktail, such as the Cocktail Carlsbad, with vodka, strawberry, basil, and club soda.

Photo courtesy of VUE

Executive chef John Beriker brings more than 30 years of experience and a Gault & Millau Best New Chef of the Year title to this restaurant, where he and the team serve a globally inspired menu rooted in bold flavors. Short rib mole verde with fresh corn tortillas and scallops with ancient grains, risotto, and vadouvan are a couple of dinner favorites, and brunch here is just as satisfying. Don’t miss the croissant waffle (or the option to top it with chicken katsu). Whether you come morning or night, try to snag a table outdoors for tranquil views of the property’s surrounding hills.