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Rich and smokey, Chile Pasilla is featured on our

Rich and smokey, Chile Pasilla is featured on our Tasting Menu, stuffed with quesillo, epazote, and shrimp. It is the dried form of the chilaca pepper. The name translates to “little raisin”, and it is also known as pasilla bajio or chile negro, and we source ours directly from Oaxaca.

Did you miss our tasting menu this weekend in WeHo? Don’t worry, you can try again this week, Thursday-Sunday. Only 25 slots are available, so we recommend making a reservation!

Mezcal tastings with Ivan are a must. His knowledg

Mezcal tastings with Ivan are a must. His knowledge (and private collection) are world class. We are back open (at 25% capacity) for indoor dining, so now is the perfect time! Reach out and book your private experience with us!

Did you miss that other 🙃 very over priced Oaxa

Did you miss that other 🙃 very over priced Oaxacan tasting menu at a notorious LA restaurant? Well, never fear, we are so excited to share with you our tasting menu. Savor the intricate flavors of Oaxaca at our most elevated level. Beginning tonight, at WeHo only, we’ll be offering an ever-changing multi course tasting menu that highlights the extraordinary bounty of our home state. Only 25 slots are available each night, Thursday-Sunday. Mezcal pairings offered as well. Reservations strongly recommended.

Pictured here is the Chile Relleno with chile pasilla Oaxaqueño We’ll be revealing more of the dishes to you over the coming weeks, so make sure to keep an eye out! We can’t wait to serve you Oaxacan cuisine at its finest.

Cheers to the weekend friends!! Come by and see us

Cheers to the weekend friends!! Come by and see us in Torrance, Palms or WeHo for brunch, lunch and dinner. We’ve extended our hours so we can serve you until late!!

This bottle is for our familia de Jalisco 🇲🇽

This bottle is for our familia de Jalisco 🇲🇽

Chacolo Lineño is made with maguey Lineño in Jalisco by The Partida family, lead by Don Macario. He has been making their iconic mezcal for 5 generations in Zapotitlan de Vadillo.

Lineño is one of the fourteen agave Angustifolia grown by this producing family. This agave takes about 6 years to reach maturity, with 3 additional years of capon. The agave are cooked in an underground oven and milled by hand with axes. Once cooked and milled, the agave are fermented naturally in wooden tinas with mountain spring water. Finally, they are double distilled in a Filipino style still.

This special bottle is EXCLUSIVE to Madre, and is now available for online shipping nationwide & in the restaurant 🌵

✨ READ TO THE BOTTOM FOR A LITTLE TREAT ✨ 20 m

✨ READ TO THE BOTTOM FOR A LITTLE TREAT ✨ 20 minutes past the famous clay-pot town of Santa Catarina Minas, you’ll find yourself in San Baltazar Chichicapam, home to independent mezcal producer Berta Vasquez. Not only is she a single mother, grandmother, and now great grandmother, Berta is also an extraordinary “Maestra Artesanna,” producing mezcal for @rezpiral_.

Here at Madre, we carry all her expressions, including an Espandin, Cuishe, Ensamble, and a Tepexate blend 🌵

Come in and celebrate the last day of Women’s History Month with a flight of Berta’s mezcal. If you taste all four, we’ll hook you up with an order of chips & guac on us ❤️ Dine in only!

Thank you to @streetgourmetla for featuring us in

Thank you to @streetgourmetla for featuring us in @eater_la “Where To Eat the Best Oaxacan Food in LA.” We’re grateful for the kind words, and all your support. One day we’ll be back in Oaxaca together drinking mezcal!
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“In addition to having 500 mezcales on the back bar at his Torrance location, and nearly that many at the Fairfax branch, indigenous Oaxacan restaurateur Ivan Vásquez is one of the most knowledgeable authorities on mezcal. Order the toothsome mole palenquero, with a touch of sweet from fruit used in the distillation of pechuga (turkey breast) mezcal; tangy estofado, a mole in the Valles Centrales; or family sized mole coloradito with pork ribs. Look for Vásquez, and ask for a vertical mezcal flight, or lesser known mezcales from the states of Puebla, Guerrero, and even Jalisco.”
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📸: @meetjakob

I am Ivan Vasquez, and I am indigenous Oaxacan by

I am Ivan Vasquez, and I am indigenous Oaxacan by birth, and restaurateur and owner of Madre Restaurant by trade. I have called Los Angeles my home since I was 15 years old, and consider myself a true Oaxacalifornian.

I am here to bring you a taste of my culture, a food that is deep with soul from the people who cook it, and the family recipes it was passed from. We are more than some chiles and spices on a molcajete, we are a people with a passion. While we have witnessed our cuisine undergo a renaissance throughout the city, we have also witnessed certain appropriations.

In case you missed it, a very famous chef recently did a multi-course "Oaxacan" dinner at his Culver City restaurant. For this reason, we want to bring you our own multi-course Oaxacan dinner, launching a monthly series of tasting menus that we will be offering.

This first menu will include rajas con queso black winter truffles, barbacoa de Borrego from Central Valles, Frijoles de la olla with pork and chiles de agua and a Mezcal Flight, which features our finest woman-made mezcales.

More information is coming soon, keep an eye out for more details.

Brunch @ our WeHo location is a pure Oaxacan dream

Brunch @ our WeHo location is a pure Oaxacan dream 🤩

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ABOUT US

Creative Mexican chow paired with artisanal mezcal & tequila at this vibrant eatery with a patio.

MADRE TORRANCE

1261 Cabrillo Ave #100,
Torrance, CA 90501
Phone: (310) 974-8005
Email: Write to Us!

Madre Culver City

10426 National Blvd,
Los Angeles, CA 90034
Phone: (310) 559-4732
Email: Write to Us!

Madre West Hollywood

801 North Fairfax ave#101 Los Angeles ca 90046
Phone: (323) 850 8518
Email: Write to Us!

Opening Hours

Madre National:
Sun-Thur 11am-10pm
Fri-Sat 10am-11pm

Madre Torrance:
Sun-Thurs 11am-9pm
Fri-Sat 11am-10pm

Madre Fairfax:
Sun-Thurs 11am-10pm
Friday-Sat 11am-10pm

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