🚗🌮 Fueling Up My Car and My Belly? Yes, Please!

Taqueria Las Comadres #3

If you know me, you know I’ve been a loyal customer at Taqueria Las Comadres #1 in La Mirada for over a decade. And if you really know me, you know I’m all about finding good food in unexpected places. So when I found out that Taqueria Las Comadres opened a 3rd location in Fullerton—inside a gas station, right next to a car wash—I was way too excited. Did I mention the lovely outdoor seating option?

Lovely outdoor seating option.

Think about it: I can now get my car washed, fill up my tank, and treat myself to some top-tier tacos all in one stop. This is peak efficiency, people! Forget drive-thrus—this is the ultimate multitasking food experience.

Food made to order.

A New Location With Exclusive Eats

While the new spot still has all the classics that made me fall in love with Taqueria Las Comadres in the first place, the Fullerton location also features a few exclusive menu items. So naturally, Sal and I had to check it out and do some very important food research (aka stuffing our faces). Some of our picks were for immediate consumption, while the rest were strategically saved for dinner later—because smart decisions were made.

Located inside the gas station.

And, of course, in true Taqueria fashion, everything is made fresh to order, the service is fast, and the flavors do not disappoint. Here’s the lineup of what we tried:

🍔 Hamburger

Yes, Hamberger—not a typo. And let’s talk about the real crime here: Sal doesn’t like cheese. I know. I was just as shocked. It’s pure blasphemy, but I try to be a supportive partner and let him live his cheeseless life.

Some for now, some for later.

🦐 Super Burger (with Shrimp!)

This one is a game-changer! It’s already packed with flavor, but we decided to take it up a notch and add shrimp (because why not?). No regrets—highly recommend customizing your order like this if you’re feeling fancy.

Super Burger (with Shrimp added)

🐔 Chicken Sandwich

Crispy, juicy, and just the right amount of seasoning. It’s giving comfort food perfection. I added cheese because, unlike Sal, I'm all about that cheesy goodness.

Grilled Chicken Sandwich (with cheese added)

🍤 Shrimp Ceviche (New Recipe!)

This was a pleasant surprise! The Fullerton location has a new recipe for their shrimp ceviche, and honestly? I think it’s even better than the original. It’s fresh, zesty, and the perfect balance of citrusy goodness. 10/10 would eat again.

Worth the Stop? 1000% Yes!

If you’re ever in the Fullerton area (or just looking for an excuse to make a food trip), this new Taqueria Las Comadres spot is definitely worth checking out. Whether you’re grabbing a quick bite between errands or just want to treat yourself to some seriously good food, this place delivers.

So, who’s coming with me next time? 👀🔥

Tonight’s Episode of Date Night Cooking: Adobo Edition!

Chicken Adobo

In honor of Jacob’s and Kenia’s Filipino roots, we decided to cook adobo! And in an unexpected (but totally delicious) twist, every single one of us picked chicken as our protein. Pork, if you’re reading this, please don’t take it personally—we still love you. Promise.

Now, I’ve made adobo plenty of times before, but something about it always felt just a little… off. Good, sure. But not quite that chef’s kiss moment I was hoping for. The missing puzzle piece? The soy sauce! I usually use Thai or Japanese soy sauce since that’s what I have on hand, but this time, I went full-on authentic with Filipino-style soy sauce—and BAM. That was it. My taste buds finally got the memo.

What made this night extra fun was that each couple made their own version of adobo. It turned into a mini taste-test showdown in the kitchen, with all of us comparing notes and figuring out ways to tweak and improve our recipes for next time. None of us nailed the perfect version (yet!), but we all walked away with ideas and full bellies, which is really the best kind of win.

Chicken Adobo with sinanag

Of course, no Filipino feast is complete without some essential sidekicks. A crispy batch of lumpia, some garlicky sinangag (Filipino fried rice), and a cold San Miguel beer all made an appearance—because balance, right?

Lumpia and San Mig

As for my batch? I think I finally cracked the code. This one’s officially earned its spot in the regular dinner rotation. So if you catch me rambling about soy sauce like it’s some kind of secret ingredient revelation… now you know why.

If you’ve ever struggled to get your adobo just right, try switching up your soy sauce—I swear it makes all the difference. And if you’ve got a tried-and-true adobo recipe, drop it in the comments! I’m always down to experiment (aka, find excuses to eat more adobo).

Dinner at UOVO: Handmade Pasta, Good Company, and a Tiny Tragedy

There are few things in life better than good food and great company, and my recent dinner at UOVO with Pam and the fam was a perfect example. When carbs, conversation, and a bottle of wine come together, you know it's going to be a solid night. 🍷🍝

The Secret Behind UOVO’s Pasta

UOVO takes pasta seriously—like, handmade-in-Italy seriously. Unlike most restaurants that use extruded pasta (where dough is pushed through a machine), UOVO’s pasta is made the traditional way in Bologna, Italy, by "sfogline"—the skilled artisans who have been rolling and cutting fresh pasta for generations. It’s then flown to the U.S. daily, maintaining the kind of freshness that sets it apart from anything you’d typically find outside of Italy.

And here’s where it gets even more interesting: They use a special type of egg that’s only available in Italy, specifically produced for pasta-making. That little detail alone makes all the difference, creating a richer, silkier noodle that serves as the perfect foundation for their classic Italian dishes.

In other words, this isn’t your average bowl of spaghetti—this is pasta on a whole different level. ❤️

The Only Downside? No Free Bread Basket.

Now, I like to keep things positive, but I have to mention the one (tiny but heartbreaking) flaw in an otherwise perfect experience: no complimentary bread basket. I know, I know. A small detail, but let’s be honest—there’s something magical about tearing into warm, crusty bread while waiting for your meal. Alas, UOVO does not indulge us in this simple pleasure, and I am still in mourning. 🥖💔

What We Ate (Before It Disappeared in Seconds)

I should have taken a photo of everyone’s meal, but hunger won the battle. However, I did manage to capture a few highlights before we devoured everything:

🍽️ Battuta di Carne - This hand-cut 100% grass-fed wagyu beef tartare was as luxurious as it sounds. Drizzled with olive oil, brightened with lemon, and topped with 24-month aged Parmigiano-Reggiano, it was the kind of dish that makes you feel fancy just by ordering it.

Battuta di Carne

🧀 Cacio e Pepe - A classic done right. Handmade tonnarelli tossed with Pecorino Romano DOP and a special blend of imported black pepper. Simple, elegant, and executed to perfection. Bonus fun fact: This dish was crafted in collaboration with Danilo from Trattoria da Danilo, which means it comes with some serious Roman street cred.

Cacio e Pepe

🍝 Ragú - If you love a good Bolognese, this is the one. Made using the original 1950s recipe from Antica Trattoria della Gigina, it sticks to tradition: no cheese, no milk, no cream—just slow-cooked beef and pork in a rich, flavorful sauce. Pure comfort in a bowl.

Ragú

Wine Makes Everything Better

Of course, no Italian meal is complete without a bottle of wine, so we made sure to balance out all those carbs with a good pour (because health, obviously). 🍷💃

Final Verdict

Would I go back to UOVO? Absolutely.
Would I still be sad about the missing bread? Also yes.

But when the pasta is this good, I suppose I can let it slide. Maybe.