Gracias Madre
Mexican restaurant · Norma Triangle ·
Vegan Mexican fare with a chic space & extensive tequila list
Vegan Mexican fare with a chic space & extensive tequila list
"This sparkling shrine to meatless Mexican food is also a solid spot to take a deep breath and drink a stiff cocktail after work. The massive back patio is perfect for anything from drinks with the boss to a casual unwind with the roommate." - brant cox
"At Gracias Madre, you'll find some of the tastiest vegan food in a town that does vegan better than most. The best strategy for maximum satisfaction is to order food that’s already primarily vegan without much re-engineering—think guacamole, sopes, and enchiladas verde. Sure, the “cheese” is cashew crema, but it’s properly rich and deep in flavor. Even better? Mezcal, too, is vegan. Once you realize that, it somehow feels virtuous to order from the extensive, agave-heavy cocktail list." - Celeste Moure
"We’ve been pretty hard on this West Hollywood vegan restaurant over the years, and for good reason: the food is objectively terrible, and the flower crown-adorned crowd kills a part of our soul every time we go. That said, one element we will always give this place credit for is the excellent cocktails. In particular, its margaritas. You can choose between regular, picante, or mezcal for a bit more smokiness." - brant cox, sylvio martins
"Gracias Madre needs no introduction. Frankly, there’s a decent chance some of you are currently reading this from their patio. But for all the hoopla and delicious margaritas they’re serving, this Cafe Gratitude offshoot is nothing more than a place for aspiring pilates instructors to eat colorful cardboard in a garden. It’s one thing for a vegan restaurant to take meat and dairy out of Mexican food, it’s another to take out the flavor altogether. But that’s exactly what Gracias Madre has done. So the next time someone in the group chat suggests “Gracias night!!,” eat beforehand. Otherwise expect to be stuck staring at a plate a waiter triumphantly announces to be cashew puree." - brant cox
"Before landing at the current Los Feliz project, Sanz helmed the kitchen at a West Coast restaurant where he first met and worked with award-winning beverage director Max Reis." - Mona Holmes