Tita Celia's

Classic turo-turo flavors. Laid-back vibe. Loyal regulars since 1990.

Restaurant Category: Casual Filipino turo-turo/cafeteria-style; $12–$20 per combo plate; trays and catering available.

Menu Highlights:
– Kare-kare (polarizing: some say the best, others find mostly fat)
– Sinigang (including salmon) and comforting soups
– Daing na bangus
– Pinakbet and ginataang kalabasa/ginataan
– Dinuguan
– Pork BBQ, sisig, lechon kawali/lechon
– Pork adobo (mixed feedback)
– Bilo-bilo, buchi, turon, carioca
– All-day Filipino breakfast plates

Service Highlights:
– Counter-service “point-and-choose” with mix-and-match combos
– Friendly, patient staff who explain dishes; welcoming morning crew
– Longstanding neighborhood spot with decades of regulars
– Catering for large groups; helpful and well-received
– Casual, laid-back atmosphere; free water pitcher

Notes:
– Meat cuts can be very fatty in some dishes (especially kare-kare and sometimes adobo)
– Inconsistent quality: occasional dry items (beef breakfast, lechon); crispy items lose crunch when sitting
– Some long-time diners feel quality has declined
– Service can be uneven: reports of rudeness/gossip and reluctance to provide utensils/plates with large orders
– Extra charges: credit card/Apple Pay surcharges, tip prompts with higher minimums, charges for disposables; one mention of an “attitude fee”
– Prices feel fair to many, but a few diners find it expensive

Logistics:
– Small dining area; limited parking
– Restroom reportedly unavailable for extended periods

Tita Celia’s is that old-school Filipino turo-turo many Angelenos grew up with—established in 1990 and still serving a steady stream of regulars. Diners like the laid-back, counter-style setup where you can see the ulam and mix a combo plate on the spot, and visiting Pinoys say the flavors feel familiar and authentic. The crew behind the counter often gets props for being friendly and taking time to explain dishes to newcomers. Beyond daily plates, folks mention successful catering for big events where the food arrived on time and won over a crowd.

Customers come for the comfort staples—sinigang, daing na bangus, pinakbet, dinuguan, sisig, pork BBQ, and lechon kawali—though some wish the lechon stayed crispier. Desserts like bilo-bilo/ginataan and buchi get love, while turon occasionally loses its crunch when it’s been sitting. Kare-kare is the most debated: a number of diners swear it’s the best around, while others keep getting bowls heavy on fat and light on actual meat, echoing similar complaints about adobo on certain visits. A few plates, like the beef breakfast and lechon, were called out as dry by some diners, while others say breakfast here is their reliable go-to.

Service and operations draw mixed reactions. Many shout out the morning team and specific staff—Eriz, Mildred, Josie, and a Spanish-speaking young lady—for warm, welcoming service, but some diners mention tense interactions with a cashier and even hearing unkind remarks. There are repeated notes about add-on charges—credit-card/Apple Pay fees, a higher tip prompt, fees for paper plates or reluctance to provide utensils for trays—which make a few regulars feel nickel-and-dimed. The dining room and parking are small, and a handful of folks were frustrated by the restroom being unavailable for days. Overall, people come for the familiar flavors and the casual, cafeteria-style convenience, although the experience can vary depending on what you order and when you go.