Ivan Vasquez’s Growing Empire Serves Authentic Flavors Across LA
Ivan Vasquez built an Oaxacan restaurant empire in Los Angeles with two powerful ingredients: mole and mezcal. His four Madre locations across Palms, Torrance, West Hollywood and Santa Clarita have become destinations for authentic Oaxacan food that LA residents can’t get enough of.
The Torrance location at 1261 Cabrillo Ave #100 showcases what makes this Oaxacan restaurant in Los Angeles stand out. Over 310 mezcal bottles line the shelves, representing more than 200 brands. Many come directly from producers in Oaxaca, sourced through Vasquez’s deep connections in the region. The collection ranks among the best mezcal collections the USA has to offer.
Vasquez even curates the collection with obsessive care. Ten private selection mezcals available at Madre can’t be found anywhere else in the U.S., sourced through Vasquez’s bi-monthly trips to Oaxaca before the pandemic, which gave him direct relationships with producers who rarely sold outside the region.
The menu centers on traditional Oaxacan recipes passed down from Vasquez’s family. Handmade tortillas, Oaxacan-style, form the base for dishes like tlayuda doblada, layered with cheese and meat for a satisfying crunch. The squash blossom quesadilla layers quesillo, epazote, jalapeno and queso fresco inside a handmade tortilla, finished with a bright chile serrano salsa.
But the moles steal the show. Madre serves three distinct varieties, each grounded in traditional Oaxacan cooking. The negro mole uses over 20 ingredients, including dry chiles, sesame seeds, nuts, Oaxacan chocolate mole and herbs. It leans sweeter with deep chocolate notes.
The rojo mole brings smokier, spicier flavors. Chefs roast all ingredients before blending them with nuts, Oaxacan chocolate and spices. The coloradito rounds things out with toasted chiles, nuts, sesame seeds, Oaxacan chocolate and spices for a lighter, more savory profile. Order the mole nachos with carnitas to taste all three, or go classic with carne asada tacos.
Vasquez started his LA restaurant career at Baja Fresh, rising to regional manager. He took over El Nopal in Palms, transforming it into the first Madre location. The Torrance restaurant followed, drawing crowds to its dining room and bustling bar.
The West Hollywood location, housed in the former Gesso space, is the most striking of the four. Five traditional wooden masks from Dia de los Muertos dances add Oaxacan charm. Outdoor agave plants come from Real Minero, an actual mezcal producer. La Chicharra Ceramics from Oaxaca provides the stunning plateware. The kitchen runs a wood-fire oven, turning out barbacoa de borrego and pescado sarandeado, a fresh red snapper with hoja santa salsa verde and Oaxacan chiles.
Weekend brunch leans into Oaxacan tradition. A chapulines omelet and pancakes with nanche and fig marmalade sit alongside the weekend favorite, barbacoa de borrego. The cocktail program matches the ambition of the kitchen. The Colada blends mezcal espadin, strawberry brandy, Coco Lopez, curacao and lime. Mezcal enthusiasts can request custom flights to enjoy on-site or take home. Order a michelada with a pour of Oaxacan mezcal on the side. It’s one of those details that sets this place apart.
LA already claims the most impressive Oaxacan restaurant scene in the country. Madre raises the bar with authentic preparations, an unmatched mezcal selection and recipes that honor tradition.
Find Madre at four locations across LA. The Torrance spot is open at 1261 Cabrillo Ave. #100. Call (310) 974-8005 or follow @madre_losangeles for updates.
This is the best mole in LA territory. You’re welcome.
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