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We are open today Happy hour starts at 3:00pm

We are open today

Happy hour starts at 3:00pm

Thank you @eater_la Proud to be on this amazing

Thank you @eater_la

Proud to be on this amazing list along other great restaurants

A darle que es mole de olla!

Coloradito Oaxaqueño

It’s an honor to be part of this list! Madre tha

It’s an honor to be part of this list! Madre thanks you for the love and recognition.

See you for lunch or dinner at your favorite locat

See you for lunch or dinner at your favorite location

🎥 @benedictejacob_

#oaxaca #oaxacanfoodlosangeles

Vamos por molito y un mezcalito a Madre

Vamos por molito y un mezcalito a Madre

Mezcal Por Siempre 2024 Madre Oaxacan Restaurant

Mezcal Por Siempre 2024

Madre Oaxacan Restaurant & Mezcaleria is proud to host Mezcal Por Siempre, an event dedicated to showcasing the wonderful diversity of traditional mezcal. Mezcal producers and craftsmen across Mexico are welcome to honor our country’s indigenous heritage. Our goal is to promote traditional mezcal, maintaining and increasing the popularity of the world’s most intricate spirit. This event will bring together some of the most reputable and knowledgeable mezcal experts from Mexico and the United States. Attendees will have the opportunity to sample top mezcal brands and meet the maestros and maestras who will be present for this special occasion.

Tickets 🎫 available on our website and bio

Location: LA River Studios
2800 Division St, Los Angeles, CA 90065

Time: 3pm-11:00pm

Happy National Tequila Day! We appreciate and en

Our off the clock late menu is from 9pm-close ever

Our off the clock late menu is from 9pm-close everyday at all locations.

Mezcalitos $9 🥃
Botanas $6-$9 🌮
Cocktails $12 cocktails 🍹

Bar and Lounge

See you there!

Chapo and Kate since 2015

Chapo and Kate since 2015

Maguey tobalà-Agave potatorum

This mezcal Tobalà along with the mezcal minero, was the most consumed in the 1980s and not only in Oaxaca but in other states of Mexico. Due to this great demand and lack of a management plan for this maguey , in the 90s, the maguey Tobalà became extinct from the mountains of Sola de Vega, Oaxaca.

Thanks to the efforts of Eng. Luis Mendez(RIP), former president of the Solteco Cooperative, this maguey was rescued, according to locals this Tobala was wild and that it did not reproduce offspring (hijuelos) therefore there was no way to cultivate it. This is how Eng. Mendez teaches local to collect seeds and make seedbed to later cultivate them.

The word Tobalà is composed of two Zapotecs words, toba(maguey) and la ( el or also means freedom) This name is currently shared by three species of Mescalero agaves.
The three are distributed mainly in the state of Oaxaca and are very similar in the physical appearance, which is why they share the common names of Tobalà and Papalomelt, these are:

Agave potatorum
Agave Nussaviorum
Agave seemanniana

Today we can enjoy Mezcal Tobalà again and we want to introduce to @dixeebe.oficial mezcal Tobalà produced by Maestro Valentín Cortes aka Don Vale. Don Vale and his family have been producing mezcal in Santiago Matatlàn for almost 200 years.

Dixeebe is a sacred word from the Zapotec culture. It is spoken in reverence to give thanks- a single honorific work of respect and love for the moment and its importance. Dixeebe is the purest expression of gratitude for our traditions and ancestors. We see mezcal as a gift from gods and “Dixeebe” is our offering of thanks in return.

Dixeebe!

#oaxaca #mezcal #mexico #agave #losangeles_city

Maestros Del Mezcal Si Maguey no hay Mezcal Oaxa

Maestros Del Mezcal
Si Maguey no hay Mezcal
Oaxaca, México

Noche Sabrosa with @dogtoad Sonido Sapo Noche de

Noche Sabrosa with @dogtoad Sonido Sapo

Noche de Mezcales Miahutecos y baile

Friday, May 24, 2024 at 9:00pm

Mezcales 10
Tequilas 10
Cervezas Artesanales Mexicanas 7
Botanas 7

No RSVP

Bar and Lounge

Photo: Abel and Genaro Encinas 📍San Pedro de l

Photo: Abel and Genaro Encinas

📍San Pedro de la Cueva, Sonora
🫱🏼‍🫲🏻 @lamataspirits
✈️ @ofspineandvine
🌵100% wild agave Yaquiana
Maestro Vinatero: Abel and Genaro Encinas

Native to Northern Sonora, Yaquiana is cooked in an unusual, cylindrical earthen chamber in the ground, then milled with a small mechanical grinder.

The resulting fibers and liquids are then fermented with well water in large holes dug straight into the ground.

This Destilado de Agave is one of very few in production that employ this disinct method of agave fermentation dating back to at least the 16th century. Essentially by using an easily hidden fermentation chamber, something often done often in mountain valleys and ravines, mezcaleros could avoid authorities and poachers.

available for sipping in any of our locations and on our website to purchase and enjoy at home ✊🏽 ¡salud!

LA Taco needs us. We have always loved and been gr

LA Taco needs us. We have always loved and been grateful for their support, and have had the privilege to grace their pages a few times - including an incredible long form piece from @lifes_a_butcha. The team at @lataco has been a voice for those without for years, shedding a spotlight on the indigenous communities, the up and coming chefs, the street vendors who have been unfairly persecuted, just ALL OF IT. They are the independent spirit of LA, the writers who ascend above the listicles. And now they need us. To stay afloat. To keep fighting the good fight.

So, subscribe to @lataco now, and show your server at Madre your receipt, and from April 15-30, we will give you $15 off you bill with a purchase of $30 or more.

Lets help our friends reach their subscriber goals ✔️✔️✔️ #savelataco

Thank you to Melissa Gomez for sharing the story o

Thank you to Melissa Gomez for sharing the story of the horrible fires in Oaxaca in the @latimes, and shedding light on how our indigenous community here in LA has been mobilizing to attempt to provide some much needed relief.

“Every single time that I go to Oaxaca and I go out of the city and go to the pueblos, you see more fields of agave replacing the trees,” [Madre owner @ivan_vasquez_]said. “The more agave you see, the more flattened land, the more fires we’re going to get. And the less water we’re going to get.”

Read more via the link in our story

Tequio con la comunidad de San Lucas Quiavini #o

Tequio con la comunidad de San Lucas Quiavini

#oaxaca#mezcal

Oaxaca is literally on fire. Right now in Valles C

Oaxaca is literally on fire. Right now in Valles Centrales region of Oaxaca, in the town of San Lucas Quiaviní, forest fires have destroyed a community, and taken the lives of five brave souls who attempted to contain the damaging situation.

Ivan, who hails from this region, auctioned off rare mezcals from his own personal collection, to raise money for the community to rebuild. At this point, he’s raised over $6k to which he will personally bring back with him to San Lucas Quiavini.

While the fires are dying down, the damage they wrecked will be debilitating to many. We are partnering with @ponchostlayudas this Sunday, March 10, 2024 from 11am-2pm for a day of tlayudas and mezcal to raise more funds for those impacted by the fire. In Oaxaca we call this type of community collaboration a tequio, and it’s crucial we keep our traditions alive.

RIP Rafael Antonio Morales, Jose Hernandez Lopez, Pedro Curiel Diego, Celso Diego y Felipe Garcia. Five farmers turned heroes who lost their lives fighting for their land during the fire.

Sosimo Jarquin hails from the small community of M

Sosimo Jarquin hails from the small community of Miahuatlán in Oaxaca where he has built a reputation for his very distinguished and extremely small batch mezcals. He works with our friends @lamataspirits & @ofspineandvine to bring his product to us here at Madre.

Jarquin mashes his agave by hand with wooden mazos utilizing a technique called refrescadera, which allows him to achieve a consistently high proof mezcal with a single pass through small red copper stills.

Jarquin distills to proof, meaning he never adds water after the distillation process is over. A true master of the spirit, he has not drank mezcal in 7 years, utilizing his knowledge and senses to create extraordinary distillations.

From harvest to destilation, his process can take up to six months, as he leaves the cooked agaves resting one week up to 25 days. Jarquin is one of Ivan’s absolute favorite mezcaleros, producing some of his favorite mezcals. Jarquin only distillates once a year, and harvests his agave mostly during the full moon, in the same way as his ancestors. Because of this, and his extremely hands on approach, he produces only about 1200 to 1800 liters annually.

HAPPY HOUR FROM 3PM-6PM MON-FRI