The Story Behind Madre
A Love Letter to Oaxaca
It Started in Palms
Before Madre became a Southern California restaurant group, Ivan Vasquez was building his career in Los Angeles, first working his way up at Baja Fresh before taking ownership of El Nopal in Palms. That restaurant became the first Madre, introducing guests to Ivan’s passion for Oaxacan cuisine, mole, mezcal and the flavors he loved.
From One Table to a Southern California Favorite
The response was immediate. As guests discovered Madre’s Oaxacan food and cocktails in Palms, the concept grew. A few years later, Ivan opened Madre Torrance, where packed dining rooms and a bustling bar showed just how much Southern California had embraced the cuisine. Today, Madre continues that journey across four locations.
The Power of Mole & Mezcal
At the heart of Madre is a deep love for Oaxacan cuisine. Guests can find beloved dishes like mole negro, memelas, tacos, handmade corn tortillas and barbacoa alongside cocktails inspired by Mexico’s rich culinary traditions. The menu celebrates the depth of Oaxaca while giving familiar favorites a distinctly Madre personality.
Our Love Affair With Mezcal
Mezcal is more than a drink at Madre—it’s part of the story. Ivan’s deep knowledge of the spirit led him to build an exceptional collection, connecting Madre with producers whose mezcals are rarely found outside Oaxaca. The collection has included hundreds of bottles, with private-selection expressions available exclusively at Madre in the United States.
You Can Feel Oaxaca Here
Madre’s connection to Oaxaca isn’t only found on the plate or behind the bar. The West Hollywood space brings that spirit into the room through traditional wooden masks inspired by Día de los Muertos dances, agave plants sourced from mezcal producer Real Minero, woodwork crafted by a local Los Angeles carpenter who grew up in Mexico City, and plates created by Oaxacan producer La Chicharra Ceramics.
Making Room for More Madre Moments
When Madre arrived in West Hollywood, it opened a new chapter for the restaurant. The space brought together Oaxacan food, a standout cocktail bar and one of the country’s most impressive mezcal selections. The kitchen also embraced its wood-fired oven for dishes like lamb barbacoa and pescado zarandeado, while brunch added favorites with a distinctly Oaxacan twist.