Tacos 1986 and For The Win debut in the Neighborhood Food Hall as part of a broader dining revamp aimed at locals and visitors alike.
A Dining Revamp Takes Shape in Summerlin
Two of the final pieces in a major dining overhaul at The Resort at Summerlin are now in place, as Los Angeles-based concepts Tacos 1986 and For The Win have officially opened inside the property’s Neighborhood Food Hall.
While the food hall and its surrounding restaurants have drawn much of the attention, the overall lineup now stretches well beyond it, including concepts like ai Pazzi Pizza, Pearls Oyster & Crudo Bar and Nom Wah within the food hall, along with nearby venues such as Jade Asian Kitchen, Market Place Buffet and Earl Grey Café, plus stand-alone restaurants including ai Pazzi, Wineaux and Hawthorn Grill.
Among this eclectic collection of eateries, Tacos 1986 and For The Win stand out as the most stripped-down, street-inspired offerings — both rooted in Los Angeles, and both built around doing simple things exceptionally well.
For The Win Brings a Precision Approach to Smash Burgers
For The Win comes from restaurateur Santos Uy, whose background includes running a French bistro before pivoting into burgers. The concept centers on smash burgers with a level of precision that reflects that fine-dining experience, while the name was inspired by the chef’s reaction to customer feedback.
“Every day, someone would come up and say, ‘That’s the best burger I’ve ever had,’” Uy recently told the Food and Loathing podcast. “I call that the ‘for the win moment.’”
That philosophy carries through in a menu built on minimal components — thin patties, grilled onions, American cheese — where the differences come down to execution, especially the house-made sauce, which Uy refined over months to balance acidity, sweetness and heat.
Tacos 1986 Brings Tijuana-Style Street Food to Summerlin
Next door, Tacos 1986 brings a different kind of focus, built around the flavors of Tijuana street food. Chef and co-owner Jorge “Joy” Alvarez traces the concept back to a single taco cart in Los Angeles, where the team set out to recreate the tacos they grew up eating.
“A Tijuana-style taco starts with a handmade yellow corn tortilla, grilled meat, onion, cilantro, guacamole and salsa,” the chef told us. “It’s simple, but it’s about doing it the right way.”
The menu sticks closely to that formula, with options like carne asada, pollo asado and adobada carved from a traditional trompo, alongside variations like mulitas and vampiros that expand on the same core ingredients. Quesadillas mirror the tacos, with melted cheese added to the mix.
A Focus on Locals, Not Just the Las Vegas Strip
For both operators, the decision to open in Summerlin — rather than on the Strip — was intentional.
“We wanted to be part of a community,” Alvarez said. “A place where we can cater events, be part of people’s gatherings, and connect with locals.”
Uy echoed that sentiment, noting that his introduction to the project came while visiting Las Vegas and seeing firsthand how the off-Strip market continues to grow.
A Growing Dining Destination in Summerlin
Together, the additions help round out a dining collection that now spans everything from quick, counter-service meals to full-service, chef-driven experiences — part of a broader effort to position The Resort at Summerlin as a destination not just for visitors, but for the locals who live nearby.
You can hear the full interviews with Uy and Alvarez on the March 20 episode of Food and Loathing.
