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Hijo de Su Madre, located in Los Angeles, specializes in vegan Yucatecan cuisine, transforming traditional family recipes into flavorful, plant-based dishes. Founded by Gregory Owens after a personal health journey, the restaurant highlights the essence of togetherness through food, aiming to evoke nostalgia and a connection to home for its guests.

With a commitment to sustainability, Hijo de Su Madre employs eco-friendly practices, including the use of bamboo dinnerware and composting food scraps. The establishment began as a food truck in 2019 and evolved into a celebrated brick-and-mortar location, offering a unique dining experience complemented by live music and family-style seating.

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