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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.

we’re crying 😭 thank you to @wineenthusiast f

we’re crying 😭 thank you to @wineenthusiast for the incredible recognition as one of the Best Mezcal Bars in America.

The hard work, dedication, and commitment to honoring the grueling and unrecognized work of the mezcaleros that @ivan_vasquez_ has done has helped reshape the narrative for what mezcal is and means. For us, being a mezcal bar means honoring our heritage. Respecting our indigenous culture. Celebrating the complexities of mezcal, and the way it brings communities to life, from the inception to the consumption.

We are mentioned in good company! So no matter where you live, go out today and celebrate with a copies of mezcal from your favorite local bar!

A smoked chili paste used for generations by the i

A smoked chili paste used for generations by the indigenous people of Oaxaca, ℭ𝔥𝔦𝔫𝔱𝔢𝔵𝔱𝔩𝔢 is a unique yet ubiquitous ingredient in Southern Mexican cooking.

Across Oaxaca it would be impossible to find two villages with the same type of ℭ𝔥𝔦𝔫𝔱𝔢𝔵𝔱𝔩𝔢, although ingredients can include pumpkin seeds, dried shrimp, avocado leaves, pecans, and even black beans. That said, the one ingredient you will 𝙖𝙡𝙬𝙖𝙮𝙨 find in ℭ𝔥𝔦𝔫𝔱𝔢𝔵𝔱𝔩𝔢 is roasted pastilla chilis, since after all, it is a chili paste!

At Madre, and across many Oaxacan restaurants, you will find ℭ𝔥𝔦𝔫𝔱𝔢𝔵𝔱𝔩𝔢 on tlayudas and as a rub on meat dishes. We have incorporated the flavorful spice paste into our branzino, for a fish that is nuanced and flavorful. Swipe to see how our ℭ𝔥𝔦𝔫𝔱𝔢𝔵𝔱𝔩𝔢 begins as a pastilla chile and ends up on our branzino!

📸: @troxphotos // @benedictejacob_

❤️‍🔥 MADRE EXCLUSIVE ALERT ❤️‍🔥

❤️‍🔥 MADRE EXCLUSIVE ALERT ❤️‍🔥

We just got an extraordinary exclusive bottle from @netaspirits by the master palenquero Manuel Aquino García.

Manuel has nearly twenty years of experience under his belt, though his family traces their history with agave distillation back to 1808.

This bottle of pulque is super interesting… The Valley of Miahuatlán is home to many different Agave americana varieties. Amongst these types used for food and drink, certain varieties were historically dedication to the harvest of aguamiel and the production of pulque, hence the use of the name maguey pulquero or maguey de pulque.

According to producers in the region, there exist three different “types” of Pulque chino, with similar qualities, but with distinct morphological features. Curiously, not all of them actually yield aguamiel, but their color and general appearance are often quite similar. The nomenclate reflects the curly terminal spines, and a distinct wavy texturing of the pencas. Manuel crafted this special batch with 10 piñas of en guía and capón agaves that were cultivated in the nearby village of Xitlapehua in rocky and red tierra colorada. In addition to the mature agave that he purchased, he was able to acquire a few plants for reproduction and cultivation on his own land. Manuel produced a total of 80 liters at 48.7% ABV, making for a unique 102-bottle release for us!

📸: @jake_lindeman

la hora más feliz del día 🍹🌮 Come by any

la hora más feliz del día 🍹🌮

Come by any of our four locations for Happy Hour from 3-6pm, Monday-Friday! See you there ❤️

Wow what an incredible start to 2024 🥹🥹🥹

Wow what an incredible start to 2024 🥹🥹🥹 Our new location in Santa Clarita has landed on the @imbibe 75, the list that highlights the people and places worth getting to know this year.

@snackingonxanax writes, “When Ivan Vasquez opened Madre Oaxacan Restaurant & Mezcaleria on LA’s Westside in 2013, he was bringing the food and drink of his native Oaxaca to his adopted city. “Back then, people weren’t giving mezcal a chance because they were sticking to multinational and celebrity tequilas, or they were convinced all mezcal tastes like smoke or gasoline,” says Vasquez, who opened Madre’s fourth location.”

Read more online or in this month’s issue!!

closing out 2023 at home… if you ever wondered w

closing out 2023 at home… if you ever wondered where Ivan keeps his private reserve, well you’ll just have to keep wondering… but it’s a place near & dear to his ❤️

no better way to celebrate the New Year than home, with mezcal & Madre. Felicidades y próspero 2024 🍾🍾🍾

looking back on some of our favorite moments this

looking back on some of our favorite moments this year, including our trip to Oaxaca with @thetravelmuse for @spectrumnews1socal to visit the incredible palenque of @realminerooficial

From SCV to WeHo to Torrance to the OG location in

From SCV to WeHo to Torrance to the OG location in Palms, each Madre is stocked with a deep and rare collection of mezcal, curated by @ivan_vasquez_

The words of Bill Addison have both humbled us and overwhelmed us with gratitude: “Ivan Vasquez, a native of Oaxaca, Mexico, is one of the nation’s greatest scholars of mezcal.“ Our mezcal selection is what initially earned us a place and now keeps us on @bill_addison’s Favorite Spots to Drink in LA list. What an honor to be part of the monumental @latimesfood 101 List highlighting the best places to drink in our favorite city.

Instagram post 18316719199116171

Instagram post 18316719199116171

Our moles are one of our signature dishes. From cl

Our moles are one of our signature dishes. From classics like the Coloradito to the more experimental Pechuga mole, each version is rooted in tradition with our own family twist.

That said, have you tried the Mole Verde yet with Bronzino? Sautéed with maitake mushrooms and white beans, it’s a hearty and warming, and also pescatarian friendly!

What a huge moment of us, but also for the Oaxacan

What a huge moment of us, but also for the Oaxacan culture as a whole. Los Angeles has long been ubiquitous with Mexican food, but the nuance of the cuisine of the vast country can sometimes be overlooked. It’s an absolute honor, in this landscape, that EIC Matt Kang selected Madre as the city’s quintessential Mexican restaurant for The Eater LA Restaurant Starter Pack, 2023 Edition, memorializing the impact of Oaxaqueños in the culinary space.

“Oaxacan food has been an historic part of Los Angeles’s Mexican food since the early 1990s, when immigrants came to Southern California to establish Oaxacalifornia, the moniker for the city’s substantial Oaxacan community. Plenty of traditional Oaxacan restaurants abound, serving mole, tlayudas, and memelas, but Madre, owned and operated by Ivan Vasquez, feels like one that straddles the old and new with its colorful dining rooms, stellar mezcal cocktails, and heaping plates of classic dishes.”

Read more of @mattatouille’s story on @eater_la via the link in our story & highlights!

@danielledorky wrote about the best mezcal bars in

@danielledorky wrote about the best mezcal bars in LA for the @latimesfood and we are so moved by her words…

“There is arguably no better place to drink mezcal in the United States — possibly, the world — than Ivan Vasquez’s mezcaleria that serves as an ongoing love letter to his home state of Oaxaca, Mexico.”

Thank you Danielle 🙏🏽

📸: @mariahtauger

Every detail of our new space was inspired by and

Every detail of our new space was inspired by and sourced from Oaxaca, by @ivan_vasquez_ in collaboration with @thestudiofor. Our stunning mural was hand painted by our friend & mezcalero @asiscortestepeztate . A true labor of love ❤️🇲🇽

HAPPY HOUR FROM 3PM-6PM MON-FRI