We Believe that food is a conversation of life and want to recreate that dialogue through our ingredient-focused menu. Specializing in gourmet tacos, La Prensa offers an escape from the ordinary taco joint with an approachable and globally inspired menu featuring fresh ingredients with our signature adventurous mindset.
The inspiration behind La Prensa came from studying the art and craft of the skilled cooks and chefs who have used the Prensa de Tortilla for generations. The skills they have passed down have allowed us to create delicious food that’s so freshly prepared it’s always Hot Off the Press.
We’ve always believed that to create amazing tastes and flavors you only need a handful of fresh ingredients
Whether you want tacos, tapas, or a little bit of both, we’ll connect you with regional cuisine with an inspiring twist. We even provide the perfect complement to your meal with our exclusive bar program and its range of beers, wines, and freshly prepared cocktails.”

Chef Santosh Tiptur

Chef/Founder of The Conche and La Prensa Tacos and Tapas Bar

Born and raised in India, my passion for cooking was embedded during a young age helping my Mom. Studying culinary arts and specializing in bakery and confectionery technology, then pursuing a career in hospitality and working for the most prestigious establishments, working my way up to become Corporate Chef for leading hotels and Cruise lines.
I have also always dreamed of opening up my own place someday. I came close several times to opening my own pastry shop or restaurant, but for some reason life always seemed to push me in another direction, and here I am with over three decades of experience having worked for some of the most luxurious brands and establishments with so much exposure and experience in regional and international cuisine . I have had the honor of traveling all over the world working with so many talented chefs and top hospitality leaders, and it’s exciting and almost surreal that it’s finally my time to shine as both the executive chef and owner.
I am also so very humbled and honored to be able to share The Conche and La Prensa, my second restaurant, with everyone in the great state of Virginia, in Loudoun County, and beyond, and especially as a proud resident of Loudoun County I want La prensa as place where everyone can gather and enjoy our globally inspired tacos and tapas along with one of the best cocktail bar.

Tomas Lobato

Chef de Cuisine

Tomas was born in Tlaxcala Mexico and raised by his mother and grandmother, which were a great influence in his career. “Everything I know about Mexican food is from them. I used to watch my mom and grandma prepare tacos, tamales, and many other delicious dishes from scratch. All my love and passion for food comes from them. Please join us and let me introduce you to some of my favorite dishes”.

Bhisham Yadav :

Restaurant Manager

Bhisham first worked in the hospitality industry while he went to GMU for his Bachelors Degree in Business and quickly realized he enjoyed hospitality and all its quirks and continued his journey in the industry well after his college days.
Upon stumbling into Chef Tipturs other concept The Conche, Bhisham applied for a bartender position and quickly climbed the ladder and was transferred to La Prensa where he now manages.

“I love seeing my regulars here, many guests dont know just how great this hidden gem is and I am grateful I get to shine the light on it! I am honored to work alongside Chef Tiptur, learning from the best in the industry!”

Samet Yuksekgonul

Managing Partner

Samet was born and raised in Offenbach, Germany. His family is originally from Turkey. “Hospitality runs in my blood. I still remember all the family gatherings we had when I was a kid”. Samet has been in the hospitality industry for the past 15 years working at Co Co. Sala, Bourbon Steak, Sotto, The Dupont Circle Hotel, and The Conche. “It’s my goal to make your experience memorable. You can grab food and drinks anywhere nowadays but the small details make the difference. Please join us and experience it yourself”.
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