If I could only eat the Tamal de Mole every night, I'd be the happiest person. I'd be twice the person I am today, but also twice as happy.
There’s nothing better than that sweet chocolate burn that seeps through the cornmeal and saturates every shred of chicken. I love everything I've eaten at Madre, but there's nothing I love more.
That said, the rest of Madre's menu is not one to ignore. The dishes are a stunning array of diversity done well.
The Nopalitos are great to start. Refreshing, a freshfreshfresh dice of nopales, a mix of mild tart and slightly fruit, a firm and supple squeak. Add chunks of ripe avocado, pico, and queso fresco, and you’ll never need a salad again.
Ceviche de Pescado with catch of the day tastes like it just came out of the water. A buttery and juicy fish, full of hopping jalapeño and lime.
Barbacoa Tacos come in soft and crumbly tortillas, and the shreds of goat meat are so juicy they drip. Dunk everything in the side of stew - the concentration of flavor is incredible.
You can try half the menu without any guesswork, but don't take my word for it - let these crunchy squares of all-fat chicharones speak for themselves.
Cecina is a thin and flavorful filet of pork, perfect on a handmade tortilla (pay for the upgrade!). Add black beans and Mexican rice for the best taco. Tasajo is the beef option, and they even have little nubbins of chorizo that kick. Quesillo is like string cheese married mozzarella with all the queso fresco. I don't normally like chiles rellenos, but these are so perfectly breaded and fried, and the balance of sweet and spice is right.
The Nopalitos are great to start. Refreshing, a freshfreshfresh dice of nopales, a mix of mild tart and slightly fruit, a firm and supple squeak. Add chunks of ripe avocado, pico, and queso fresco, and you’ll never need a salad again.
Ceviche de Pescado with catch of the day tastes like it just came out of the water. A buttery and juicy fish, full of hopping jalapeño and lime.
They even top it off with fried calamari for just a little extra.
The Burrito de Madre is an option of comfort, for those no-fork nights. Fill it with carne asada, and fill you up on this brick of rice and beans.
Barbacoa Tacos come in soft and crumbly tortillas, and the shreds of goat meat are so juicy they drip. Dunk everything in the side of stew - the concentration of flavor is incredible.
Having guests over and don't want to cook? The Parillada serves 2-3 starving people and winner gets lunch tomorrow.
You can try half the menu without any guesswork, but don't take my word for it - let these crunchy squares of all-fat chicharones speak for themselves.
The veggie corner has grilled nopales, chunks of pepper, onion, and portabella, and there's some charred leak on the side. I'm not sure how you eat those bean-looking things, but I would love to learn.
Cecina is a thin and flavorful filet of pork, perfect on a handmade tortilla (pay for the upgrade!). Add black beans and Mexican rice for the best taco. Tasajo is the beef option, and they even have little nubbins of chorizo that kick. Quesillo is like string cheese married mozzarella with all the queso fresco. I don't normally like chiles rellenos, but these are so perfectly breaded and fried, and the balance of sweet and spice is right.
There's not a single thing I don't love about Madre. The attention to every detail in every dish makes them a rare find in both quality and taste. Plus their food travels well so there's never a reason not to order.
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