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The West Coast’s most authentic street food culture is officially making its way to Nevada. Two of Los Angeles’ most celebrated quick-serve concepts: Tacos 1986 and For The Win: are set to join The Neighborhood Food Hall at The Resort at Summerlin this March, creating an exciting culinary bridge between LA’s vibrant street food scene and Las Vegas’ ever-evolving food and beverage landscape.
This expansion represents more than just restaurant growth; it’s a testament to how authentic, technique-driven concepts can transcend regional boundaries while maintaining their core identity. For food and beverage industry professionals watching consumer trends, this move highlights the continued demand for genuine, craft-focused quick-service dining experiences.
The Neighborhood Gets an Upgrade: A $75 Million Food & Beverage Transformation
The arrival of these LA powerhouses is part of The Resort at Summerlin’s ambitious $75 million renovation and dining program revitalization. The Neighborhood Food Hall is positioning itself as a culinary destination that rivals anything found on the Strip, bringing together an impressive roster of established and emerging food and beverage concepts.
“Introducing two of Los Angeles’ most celebrated quick-serve concepts to Summerlin reflects our commitment to redefining the culinary landscape at The Resort at Summerlin,” said Michelle McHugh, Vice President & General Manager. “Tacos 1986 and For The Win embody the energy, creativity, and crave-worthiness that define L.A.’s food scene and align seamlessly with our vision of The Neighborhood Food Hall.”
The food hall already houses celebrated concepts from Celebrity Chef Fabio Viviani (ai Pazzi and ai Pazzi Pizza), Pearls Oyster & Crudo Bar, the first West Coast location of New York City’s oldest dim sum restaurant Nom Wah, and Wineaux from James Beard Award winner Shawn McClain. The addition of Tacos 1986 and For The Win creates a diverse ecosystem that speaks to modern food and beverage trends while honoring traditional techniques.
Tacos 1986: Elevating Tijuana-Style Authenticity
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Since 2018, Tacos 1986 has built a devoted following by elevating the traditional Tijuana-style taco through uncompromising attention to technique and ingredient quality. What sets this concept apart in the crowded taco market is its commitment to hand-made corn tortillas, fresh ingredients, and bold flavors that transport diners straight to the streets of Tijuana.
The Summerlin location will maintain the brand’s signature standing-room-only, counter service layout: a deliberate design choice that recreates the authentic sights, sounds, and aromas of a classic LA street-taco stand. This approach demonstrates how successful food and beverage concepts can preserve their core experience while expanding into new markets.
Menu Innovation Through Tradition
Tacos 1986’s menu philosophy centers on simplicity executed flawlessly. The foundation remains consistent: flame-grilled Carne Asada and Pollo Asado, thinly sliced Adobada pork cooked on a traditional trompo, and the increasingly popular Hongo Mushroom Vegan Tacos. However, the concept’s innovation lies in its diverse taco preparations:
- Perrones: Made-in-house flour tortillas with melted cheese, choice of meat, and pinto beans
- Mulitas: A hybrid taco-quesadilla creation that’s become a signature item
- Vampiros: Their interpretation of a crunchy taco, blending tostada and quesadilla elements
- Traditional Quesadillas: Executed with the same attention to detail as their tacos
“Tacos 1986 was born on the streets of Los Angeles with a simple goal – to honor the Tijuana-style taco and do it right,” said Victor Delgado, Founder and Owner of Tacos 1986. “Expanding to The Resort at Summerlin marks an exciting chapter, as Tacos 1986 extends that philosophy to Las Vegas and connects two dynamic food cities through a shared appreciation for bold, honest flavors.”
For The Win: Perfecting the American Smash Burger
For The Win has earned its reputation since 2020 through an uncompromising focus on quality, simplicity, and craftsmanship: principles that resonate strongly in today’s food service industry where consumers increasingly value authenticity over complexity. The brand’s signature smash burger represents the perfect execution of a classic American staple.
Each burger begins with a high-quality patty smashed thin with grilled onions, topped with pickles and the restaurant’s signature fry sauce, all served on a toasted Martin’s potato bun. The technique-driven approach results in a flavor-packed, highly craveable product that demonstrates how traditional American fare can be elevated through attention to detail.
A Menu Built on Excellence
The Summerlin location will mirror the successful Los Angeles menu structure, offering a focused lineup that prioritizes quality over variety:
Core Offerings:
- Hamburger and Cheeseburger (the signature items)
- Grilled Cheese (appealing to all ages)
- Veggie Burger (addressing plant-based dining trends)
Signature Sides:
- Golden, thin-cut Fries
- Sweet Potato Fries
- Loaded Fries with grilled onions, American cheese, and house fry sauce
- Balsamic Brussels Sprouts (deep-fried in beef tallow with balsamic vinegar and lemon juice)
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“For The Win has earned a devoted following by staying true to our uncompromising focus on quality and craftsmanship,” said Santos Uy, Founder and Owner of For The Win. “We’re thrilled to bring the bold flavors of Los Angeles to The Resort at Summerlin, uniting two incredible foodie cities.”
The LA-Vegas Food & Beverage Connection: Industry Implications
This expansion represents a broader trend in the food and beverage industry where successful regional concepts are finding new markets that appreciate their authentic approach. The LA-to-Vegas pipeline has become increasingly important for restaurant concepts looking to scale while maintaining their core identity.
For food and beverage professionals, this move highlights several key industry trends:
Consumer Demand for Authenticity: Both concepts succeeded by focusing on traditional techniques rather than trendy innovations, suggesting consumers continue to value genuine culinary experiences.
Quick-Service Evolution: These aren’t typical fast-food concepts but rather quick-service restaurants that prioritize quality and technique, representing the evolution of the QSR segment.
Regional Expansion Strategy: The success of bringing LA street food culture to Las Vegas demonstrates how strong regional concepts can translate to new markets when executed thoughtfully.
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Opening Timeline and Market Impact
Both Tacos 1986 and For The Win are scheduled to open mid-March 2026 within The Neighborhood Food Hall at The Resort at Summerlin (221 North Rampart Boulevard, Las Vegas, NV 89145). The timing positions these concepts to capitalize on the spring dining season while contributing to the broader hospitality industry recovery and growth in the Las Vegas market.
The arrival of these concepts also signals the continued importance of food halls in modern food and beverage strategy. These environments allow concepts to test new markets with lower investment while benefiting from shared foot traffic and operational efficiencies.
For restaurant operators and food service industry professionals, this expansion offers valuable insights into successful concept scaling, brand preservation during growth, and the importance of maintaining authentic experiences in new environments.
The Resort at Summerlin’s investment in diverse, high-quality food and beverage concepts demonstrates the property’s commitment to positioning itself as a culinary destination that competes not just with other off-Strip properties but with the dining programs on the Strip itself.
This LA-to-Vegas culinary migration represents more than just restaurant openings: it’s a case study in how authentic, technique-driven concepts can successfully expand while maintaining the qualities that made them successful in their original markets.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
