VEGAN
TACOS, BURRITOS, BOWLS
Unit 1G
Tuesday - Saturday:
11 AM - 8 PM
*Last Call for Dine-In is at 7:30 PM*
Holiday Closure:
Dec. (12/24) - Jan. (1/11)
+1 (424) 385-4672
FREE PARKING ON-SITE!
*Due to the property owner's demands, all outside seating has been removed. We apologize for any inconvenience*
Limited Seating Available
Private Dinner | TBD
Our next six course dinner will be TBD!
All items served will be completely off menu -
some that we may never do again!
Details:
Subscribe below to receive the first opportunity to reserve!
Reservations are accepted through our email blast.
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Includes (Per Ticket): One (1) Non-Alcoholic Drink; One (1) Six Course Dinner
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Entertainment: Live Music
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Seating: Family-Style
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Location: Hijo de su Madre | 2180 Westwood Blvd. Unit 1G
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Date: Sunday | TBD
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Time: 6:00 PM - 8:30 PM
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Duration: Two and a Half (2.5) Hours
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Price Per Person: $80.00
*Reservations are confirmed upon payment. *Non-refundable
OUR STORY...
Food. My wife would say it’s one of her favorite words. To us, it’s not just a substance to be consumed, but it is the very definition of togetherness. Growing up, and even to this day, whether my family is in disagreements or having the time of our lives, food always brings us together. It is a decadent centerpiece in our life. For years I had been eating unhealthy with the mindset “as long as it tastes good”. Then came the news. I’m pre-diabetic - and only halfway through my 20’s. I had to make a decision. After doing some research, I went vegan and Hijo de su Madre was born. I began converting my mother’s traditional, Yucatecan, recipes into delicious, vegan dishes that reminded me of walking into my house as a kid. In 2019, Hijo de su Madre transpired into a vegan Mexican food truck. In 2022, it transformed into our first brick-and-mortar, award-winning, storefront location in Los Angeles. Here at Hijo de su Madre, I want you to experience the same sensations I had growing up. I want you to smell the aroma of the cumin, see the brightness of the achiote, and taste the spiciness of the habanero on the tip of your tongue. These sensations from my mother’s region of Mexico have always reminded me of home. When I made the transition to a vegan lifestyle, my doctor informed me I am no longer pre-diabetic and my lab results have never looked better. I now look at all the decisions I am making in my life and how my decisions impact not only me, but the world around me. I incorporate sustainable materials and methods into the restaurant from utilizing bamboo plates to composting our food scraps. My food truck was even solar-powered. With my story, I hope that you are not only excited to be transported to the Yucatán through the aromas and sensations we surround you with at Hijo de su Madre, but you will be inspired on your vegan journey as well. Together, we can help change the world one taco at a time.
Ready to be transported?
Our vegan, Yucatecan foods will take you back to our motherland - minus the plane ticket!
Turn any taco into a
BURRITO or BOWL!
*Includes garlic & onion quinoa, Yucatecan-style black beans, and crunchy cabbage
*Served with a small side of our house fried chips and tomatillo salsa
We kept your FOOD TRUCK FAVES!
HOW WE CARE FOR OUR PLANET
RECYCLE
Our aprons are comprised of 100% organic, recycled materials.
We dispense napkins made from recyclable materials.
Utilize light fixtures that contain 0% plastic and made only with natural materials.
Furnishings are up-cycled.
Counter is comprised of reclaimed wood.
Dine-in plates are made from eco-friendly, bamboo materials.
Utilize re-usable tableware and cutlery.
LIMIT WASTE
We work with
DeliverZero utilizing
reusable containers to help eliminate waste and emissions.
*Available on Doordash, UberEats, and Postmates.*
Partnered with
Compostable LA to compost all our scraps into nutrients for our soil.
"Reducing food waste and regenerating soil are two of the best ways to help reverse climate change. Composting does both."
- Compostable LA
LIMITED ALUMINUM
Limited aluminum is used to prep or cook any item on our menu.
Items are wrapped in recyclable paper.
Utilize stainless steel cookware where possible.
AS SEEN ON:
MUNCHIES
Food Channel by VICE MEDIA
"Todos Los Tacos" | Season 4 | Episode 1
NBC4 LOS ANGELES | CALIFORNIA LIVE
"California Live continues to celebrate Mexican Independence by highlighting the history and culture in our communities. Amber Pfister takes us inside a family owned and operated restaurant serving vegan Yucatecan cuisine – Hijo de Su Madre. Founder, Gregory Owens sits with Amber to discuss the inspiration behind the restaurant, curated recipes, and traditional dishes. Learn how this family put a vegan spin on perfected authentic flavors." - NBC4
UNCHAINED TV
"Chef Greg Owens is the owner and head chef of Hijo De Su Madre, a very popular Latin-themed restaurant in Los Angeles. With hosts Jamie Logan and Jane Velez-Mitchell peppering him with questions, he shows us how to make Yucatan-style dishes. Yucatan is a Mexican state that has its own unique style of cuisine. So, Chef Owens shows us how to whip up Polcanes, a Mexican fritter, which is filled with white beans, chives, ground pumpkin seeds and spices. As if that's not flavorful enough, he also shows us how to make healthy, Mexican-style ice cream from scratch, using plant-based milks. Of course, that involved some blending, which triggered UnchainedTV's famous BLENDER DANCE! Try it at home. The result was ice cream that's super-healthy and cholesterol-free. Our taste tester is the one and only Rayko, a multi-talented musician, singer and a Tea Master! Check out this highly informative and entertaining episode!" - Unchained TV