In a recent Food & Wine story, writer Andy Wang spotlighted Ivan Vasquez. This Oaxacan chef transformed longtime Palms neighborhood haunt El Nopal into Madre after launching the concept last year in Torrance. His restaurant honors his madre (mother) Lucila Rodriguez, a talented home cook. This Madre location features art-lined brick walls and a lively bar.

The food at Madre is more upscale than other Oaxacan and Mexican restaurants on the Westside, which could be to their advantage. Especially since they have a full bar that Vasquez stocks with one of the city’s best mezcal and agave based spirit selections. On the sprawling menu, I looked to Nuestra Tierra (our land) and ordered Costillas en Salsa de Chile Morita ($18). Four crusty fried pork spare ribs were slathered in spicy red salsa crafted with chile morita (smoked and dried jalapeños), salt, pepper, and onions. My plate also featured fluffy orange rice, roasted vegetables (carrots and potatoes), and a choice of hot corn or flour tortillas. I opted for warm corn tortillas, which weren’t house-made, but still worked well for building some of the best tacos in the area.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.