The other weekend, Marta and I decided to try out a new restaurant: Gracias Madre. A few months ago, one of our Lyft drivers recommended it to us, saying that it was some of the best vegan options she’s tried in Los Angeles. And though we are both omnivores (I cannot say no to a steak or Korean BBQ and Marta’s protein of choice is fried chicken), we decided to check the place out.
Gracias Madre is a super busy restaurant located in the heart of West Hollywood, so making a reservation in advance is recommended. Headed by Executive Chef Chandra Gilbert, this restaurant boasts of various Mexican food favorites — all of which are organic, locally grown and farm fresh. And, if fresh ingredients was not reason enough to check this place out, you should definitely come here only to be wowed by the quality of their cheese and dairy substitutions. Really, the totopos con chile with the cashew crema (the vegan version of is queso fresco) is to die for. In fact, I’m pretty sure Marta and I stopped talking for a few minutes to enjoy our appetizer in silence.
And while I thoroughly enjoyed my entree (I ordered one of my childhood favorites: the flautas de camote), I’m going to skip right over to the dessert, which was so darn good! Marta and I ordered the fudge brownie, topped with coconut bacon and an orange cashew whipped cream. How they manage to make the whip so creamy without any dairy still amazes me –a definite must-try.
I really recommend that if you ever have the chance, you must try out this restaurant. Even if you aren’t vegetarian or vegan, Gracias Madre has something on the menu that caters to everyone — even if you just go for appetizers and drinks.
8905 Melrose Ave. West Hollywood, CA 90069
What to Order: The totopos con chile makes a great appetizer/something to munch on while you sip your cocktails. The tamale and flautas were tasty, but the fudge brownie topped with the orange cashew whip takes the cake (…or in this case, the brownie??)