Taco Adobe

I was at Taco Adobe’s Old Towne Orange location in 2007, on their opening day. I was taking photos for the Chapman University newspaper during a meal with my friend Max Power. Max got a Carne Asada Burrito and I got one of their Especiales, the Pollo De Adobe Sandwich. My photos were soon published with a nice article describing this new Mexican eatery located a block off of the Orange Plaza. Over the course of the following 3 years, Taco Adobe became a huge hit with Chapman students and the local community. Their food dances on the line between gourmet Mexican cuisine and traditional taqueria fare, and their prices show for it. A standard taco is 3 dollars and a burrito is six (as compared to the typical 1.50/3.50 prices at your average taqueria). The Sandwich De Pollo Adobe, which I will be reviewing, costs about 9 dollars.

Let me warn you: this is the sandwich that coerced me into becoming a meat-eater again after 10 months of vegetarianism. Allow me to deconstruct it from the top down. The bread is a thick white toast, similar to “texas toast”, the bread is slicked with a bit of mayonnaise and guacamole. Then comes a layer of grilled onions followed by a layer of melted cheese that rests atop of the adobe chicken breast. The chicken breast is spiced with achiote and perhaps some other spices, giving it a red hue. The rest of the sandwich consists of shredded lettuce and a tomato.

The best part of the sandwich is in the quality of the chicken breast. The meat is so tender that it breaks easily with each bite. There is no need for savage bite-and-pull that comes with many lesser cuts of chicken. The spices that make this chicken an “adobe” chicken provide a subtle tang that contributes to the overall palette of flavors that make-up this sandwich. While it isn’t the healthiest or cheapest thing on the menu, this sandwich is a treat for only the most special occasions. So next time you are at Taco Adobe, trust me, get the Sandwich de Pollo Adobe.

Taco Adobe
121 N Lemon St
Orange, CA 92856
(714) 628-0633

In case ordering bomb-ass chicken sandwiches at Mexican restaurants isn’t your thing, here are some photos of other -more traditional- dishes on the menu:

Carne Asada Burrito

Enchilada Plate

Salmon Taco Plate

Molly’s Charbroiler

In 2006, when I first ate at Molly’s Charbroiler, I was new to California. I was in town for a long weekend, staying at a friend’s apartment in the Sunset+Vine building… a stone’s throw from the famed burger stand. When I first arrived at the apartment, I mentioned that I was hungry from the flight. My friend, being the wise man that he is, suggested that I take a walk to Molly’s and get myself a good burger. I did just that. It was a great burger, but at the time, I wasn’t aware of how special this burger joint really is. 4 years later, I find myself back at Molly’s from time to time enjoying the consistently delicious burgers that they have to offer.

According to the signage, Molly’s has been around since 1929. Judging from everything else, I would be surprised if anything has changed since 1950. While the proprietors don’t seem to pay much mind to keeping up a good-looking facade for their restaurant, it can only be because they care so much about their food. The menu has a mix of classic, American burger stand options with a handful of Korean items. I have never ordered anything but a burger and fries, and you don’t need to either. Even though the place looks like a bomb shelter (after the bombing), the dilapidated appearance only adds to the grimey-goodness of the food.

In my latest visit to Molly’s I decided to go for an all-star type of burger, the best that California has to offer: Bacon, Chili, Cheese and Avocado. The burger was fantastic, but the experience of Molly’s is not just about eating the food. After placing the order, while my friend Bob and I were discussing the finer things in life, we sat, obviously transfixed by the making of my burger. Watching the burger being made piece by piece, by the order is a dying tradition. It sure beats sitting in an In-N-Out booth staring at the number on your receipt. I believe that the closer you are to the preparation of your meal, the more rewarding it is. This is exactly why food is so much more satisfying when you cook it for yourself.

Sitting at the indoor counter at Molly’s, watching the thin burger patty simmer on the grill and then move onto the preparation counter where the bun, sliced lettuce, tomato, avocado, pickles, bacon and chili and special sauce (thousand island-ish) were added is a fine example of the simple pleasures that life has to offer. Now to the eating of the burger. The burger was stacked rather high, since it had a boatload of toppings. Even before I laid my hands on it, Chili was dripping down the sides. When I picked it up to take my first chomp, I was surprised at how well it stayed together. This can be attributed to the freshness of the bun and the perfectly sized burger patty. The patty is thin and lean, just how it should be. All the ingredients tasted fresh, and the chili is one of the best recipes I’ve ever tasted. After a couple minutes of gastronomical goodness, I took my last bite and asked for the fries to-go.

There’s rumor on the internet that Molly’s is going to close down due to the “gentrification” of the neighborhood. That would be a travesty and a terrible loss for Los Angeles. So please, do yourself a favor while you still can, go to Molly’s and indulge in the food that helped build the American economy.

1605 Vine St
Los Angeles, CA 90028
(323) 462-8005

El Gallo Giro

Note to Readers: try reading this post while listening to the looped music on Gallo Giro’s Website

I had heard about the Cuban Torta (La Torta Cubana) at Santa Ana’s El Gallo Giro long before I ever brought myself to trying one. Although El Gallo Giro is a chain, with 11 locations all over California, I have a feeling that the Santa Ana location is a good representation of what the restaurant aims to be. And what exactly does it aim to be? Well for one, El Gallo Giro is an affordable Mexican fast-food restaurant coupled with a fresca bar and a panaderia attached. That’s right, if you visit the Santa Ana location you can order a Cuban Torta (more on this later), a freshly made agua fresca, and finish it off with a fresh baked good, and only have to walk through one door. This is your one-stop shop for all of your gluttonous pleasures.

On to what brought me here: La Torta Cubana. The famed “four-meat sandwich” that has formed a reputation of grandeur that has garnered respect amongst those who have experienced it. This torta has become a piece of modern folklore. I have heard different people’s accounts of the Torta having 6-7 different types of meat. The true number of meats that they actually put into this fabulous Mexican sandwich remains a mystery, but according to the Gallo Giro website Gallo Giro, there are 4 meats in the sandwich: pierna adobada (marinated pork leg), milanesa (breaded beef), ham and seasoned head cheese (!). On top of the meat the sandwich proudly displays a layer of fresh avocados, melted Panella cheese and refried beans. It’s all in the combination… and the avocado. While the sandwich is a great piece of novelty, or a great challenge, the sheer quantity and mixture of meat is enough to make even the burliest man question his morals. Along with the usual feeling of guilt that follows most of my meals, there was a feeling of nausea. I wished that I hadn’t eaten this sandwich, and not because it was bad…In fact, it was delicious. It’s just… well, let’s say that this was my first time tasting head cheese and it was amongst 3 other types of meat. Not the most pleasant image.

Aside from the legendary status of the Tortas, the triumvirate of food and drink options all in one location, and the reasonable prices (each torta is about 6.50), the two best parts of El Gallo Giro are that it’s open 24-Hours and that they have a buy 4 get the 5th torta free promotion; mix-n-match. The combination of these make it great for groups and late-night red-eyed meals. So go ahead, treat yourself to a 4-meat Torta, you deserve it… even if you don’t.

1442 S Bristol St
Ste 1A
Santa Ana, CA 92704

Ajisen Ramen

The first signs of summer are here. It was hot enough to wear shorts and a t-shirt comfortably. Even after the sun went down, the air held onto the heat for a moment. When it finally did cool down, I jumped on the opportunity to enjoy a final “wintery” meal before it was too late. Tonight I ate at Ajisen Ramen House in the Diamond Jamboree Center in Irvine.

Unlike my previous attempt at eating here, I was seated immediately as I walked through the door. So far, so good. The manager himself brought me my glass of ice water and waited patiently as I perused the photo-heavy menu. All of the photo’s showed bowls of ramen that looked absolutely delicious. I must admit, I didn’t expect the real dish to look anything close to the perfection of the photos. I was wrong.

I ordered the Premium Pork Ramen, totally enticed by the thin slices of pork that formed a mound on top of the steamy broth and noodles. What came out was almost an exact replication of what I had seen (and drooled over) on the menu. This was not my only surprise however, since the bowl came out no more than 5 minutes after I had placed the order. Now let me be clear here: I usually reward speedy service, but when it comes to ramen, I don’t think that speed is a good thing. Ramen should take time to prepare. I am by no means a skilled ramen chef, so I don’t know the specifics of the process. Sure, I dabbled in the instant ramen scene on and off from 3rd grade to my freshman year at college, but that’s a whole different thing. I’m pretty sure that the reason they make an instant version of food is because the real version takes significantly longer to make.

Perplexed as I was, and angry that I didn’t get to read more of my book before the food came out, I took my first taste of the broth. My first thought after tasting the broth was not about how delicious it was (even though, it certainly was), but about how warm it was. That’s right, not hot, warm. It’s understandable why they would serve their broth cautiously warm in this world of ever so common lawsuits, but for the sake of tradition PLEASE! The damned broth should be piping hot. Even I know this.

Temperature complaints aside, the broth was delicious with strong flavors of shoyu, garlic and miso. The pork was perfectly whitened (probably in a source other than the broth), paper thin, and tasted salty and delicious. The noodles were spaghetti like in size, shape and flavor. The only other contents of the bowl were scallions and a hidden cluster of shredded lettuce. This bowl of ramen did a very good job at not being too heavy on the noodles. Whereas, in most ramen-joints that I’ve been to, you enjoy the meat, toppings and broth and then fill yourself with the leftover noodles. This bowl at Ajisen allowed me to find my fill amongst the generous amount of pork and broth. Definitely a plus. While the pork was plentiful, I found myself getting bored with the mixture of pork, scallions, broth and noodles. All other bowls of ramen that I’ve eaten have had a colorful assortment of toppings and extras. Kamboko, or Japanese Fish Cake was especially missed.

Overall, Ajisen’s Premium Pork Ramen was not the finest bowl of ramen that I’ve tasted (see Mentatsu in Costa Mesa… review forthcoming), but it certainly had it’s advantages. While I was a bit upset by the speed at which it was prepared (which made me feel like there was no hard work that went into making it), the lack of toppings and extras in the bowl and the lack of condiments (i.e. spicy chili oil). Ajisen redeemed itself with it’s generous portions of meat, tasty broth, and excellent service. However, at a final price tag of $10.06 (tax included), I felt like they should have thrown in at least one fish cake.

The Bottom Line: Go to Ajisen if you are seeking a bowl of Ramen and Mentatsu is too crowded or closed; or if you need to find an excuse (amongst the many others in the Diamond Jamboree Center) to visit 85˚ bakery.

Ajisen Ramen
2700 Alton Pkwy
Ste 145
Irvine, CA 92606
(949) 833-3288