About Madre Santa
“Madre Santa” is the latest project of a personal calling to protect the value of Mexican gastronomy while sharing it with our foreign friends. We were born and raised in a culture that orbits around ceremonial rituals and the value of tradition. Ironically, it is a very open culture that continuously welcomes external influences, embracing them as family. Love is at the core of Mexican food. No matter how technically perfect a dish could be, the best recipe is our mother’s or our grandmother’s. We celebrate our most important affections with intricate and sophisticated dishes, and the best “apapacho” (big cuddle) is meant to be eaten.
Mexicans have conquered thousands of hearts through their culinary arts –how many happy relationships might have found their salvation in the kitchen! Unfortunately, as tends to happen with all the most valuable gems in the world, there is always a black market arising, creating forgeries and bad imitations. Mexican cuisine, as noble as it is and as open as it has always been to foreign arms, has been seriously misunderstood. Its approachability has often been misinterpreted as a justification to profane its quality and complexity. We are just one of many projects around the world that dare to rescue the value of Mexican gastronomy, which is not about being chauvinistic nor pretentious. On the contrary, faithful to our national and cultural values, our cuisine should convey its graciousness and kind-heartedness without renouncing to its high-standards. Our hearts are open and informal but not ordinary. At “Madre Santa” we aim for nothing less. Our food nourishes your body but embraces your soul. Dishes full of colour, craftsmanship, love and the best remembrances of Mexico; ready to land on your table.
At Madre Santa we proudly serve our family’s traditional food with a special ingredient: our happiest Mexican memories.
Enjoy the selection of dishes we chose especially thinking of you
3 organic Nixtamalized soft yellow corn tortillas (12 cms ø ) or 2 soft flour tortilla’s (16 cms ø)
135 grms of the filling of your choice!
Note: 1 portion of Tacos is an average 1/2 adult meal
• NOPALES A LA MEXICANA €8,50
Dish prepared with a combination of Nopales (cactus), tomato, onion and green chilli peppers.
• JAMAICA Ⓥ €8,50
Delicious vegan dish made from the HIBISCUS flower in Salsa Macha, with onions and garlic, sided with Salsa Pasilla.
• FAJITAS DE POLLO (CHICKEN) €8,50
Cooked with a mix of red and green peppers, sided with lime slices and salsa.
• ALAMBRE DE POLLO €8,50
“Shish kebabs” in Taco style. Alambre means ‘wire’, grilled meat on skewers. In this case grilled chicken breast with bacon, paprikas, onions and melted cheese; served with Salsa de Tomate.
• ARRACHERA €9,25
Our home marinated Arrachera, the most tender beef meat, grilled with a mix of paprikas, sliced onions, sided with lime slices and salsa.
• ALAMBRE DE RES €9,25
“Shish kebabs” in Taco style. Alambre means ‘wire’, grilled meat on skewers. Tender beef with bacon, paprikas, onions and melted cheese; served with Salsa de Tomate.
• AL PASTOR €8,50
These pineapple and pork Tacos is the original fusion Food, a mix between Middle Eastern Shawarma and the Guajillo-rubbed grillen pork as served by Mexican street vendors. The meat is marinated for 4 hours and served with chopped onions, coriander, pineapple and our special Salsa Taquera.
• AL PASTOR VEGGIE €8,50
Mushrooms and onions in Achiote marined, topped with chopped onions, coriander, pineapple and Salsa Taquera.
• CARNITAS €8,50
Prepared as in the State of Michoacan, the pork is cooked in a copper pot for longer than 4 hours served with chopped coriander and onion + Salsa Pasilla.
• COCHINITA PIBIL €8,50
Slow – Cooked pork marinated in citrus and Mexican Achiote, wrapped in banana leaf. This recipe from Merida (Yucatan) is topped with red onions and Habanero slices.
• BACALAO A LA VERACRUZANA €9,75
One of the most famous seafood dishes of the State of Veracruz on the Mexican Gulf, a mix of Cod fish with ingredients like green olives, capers, paprika and seasonings like sea salt pepper, parsley and oregano. Showing ancient Spanish influences with aside pickled Jalapeños as Mexican touch.
• CAMARONES AL PASTOR €9,75
Recipe from the State of Campeche, shrimps marinated in Achiote and citrics mix, served with coriander leaves, red onion and Habanero peppers.
• BARBACOA (LAMB) €9,50
Our famous lamb meat topped with chopped onions, coriander and salsa.
• DE LENGUA €9,25
Beef tonge which has been braised with garlic and onions, served with salsa verde.
• CAMPECHANO €9,25
Homemade Cecina (beef marinated in lemon juice), grilled with crumbled Chorizo, topped with chopped onions, coriander and Salsa de Tomate.
2 flour or corn grilled tortillas
Filled with melted cheese, topped with sour cream.
-Natural (only cheese) €5,75
-Homemade crumbled Chorizo (Pork) €7,00
-Champiñones “Al Guajillo” €7,00
• CHAMPIÑONES AL GUAJILLO €6,50
Mushrooms with garlic, onion, corn and rings of Guajillo pepper served with 2 corn or flour tortillas.
• GUACAMOLE CON TOTOPOS €7,50
Fresh avocado, chopped onion, tomato, Chile Verde and coriander, served with daily fresh prepared Totopos (home made corn tortilla chips).
• CHIMICHANGA €7,50
Fried flour tortillas (2 pc.), folded and filled with Tinga (pulled chicken in soft spicy tomato with chipotle sauce), served with lettuce, crema; crumbled white cheese and salsa.
• TAQUITOS DORADOS DE POLLO €7,50
2 crispy corn tortillas, filled with chicken, topped with lettuce, Crema, crumbled white cheese and Salsa Verde.
• BOTANA (2 PERSONS) €17,75
Guacamole with Totopos + 2 Quesadillas (corn or flour tortillas) + Champiñones al Guajillo with 2 flour tortillas.
• SOPA AZTEKA €7,50
Tomato bouillon with dried chilies, Crema, cheese, avocado, lime and fried tortilla strips, spicy!
• SOPES €16,25 (3)
Small fried thick corn tortillas with pinched edges, topped with refried black beans, lettuce, crumbled cheese and salsa.
Choice of filling:
– Nopales (cactus)
– Tinga (pulled chicken in light spicy tomato and Chipotle sauce)
• TLAYUDA €15,50
1 baked 23 cms ø corn tortilla.
The most known streetfood from the State of Oaxaca, prepared with lard (asiento), black beans, melted cheese and crumble Chorizo, topped with tomato slices and Salsa Pasilla.
– Tasajo €2,50 (thin slices of beef marinated in citrus juice)
• Vegetarian option
• Nopales (cactus) instead of Chorizo
ENCHILADAS € 17,00
(4 rolled corn tortillas filled with shredded poached chicken)
sided with black beans (frijoles).
Covered with Salsa Verde (tomatilllo), topped with crema and melted cheese.
Covered with tasty Salsa de Tomate, topped with crema and crumble white cheese.
Covered with our famous Salsa de Mole (spicy chocolate sauce), topped with chopped onions and crumble white cheese.
We wish everyone a very nice and new start of 2022, let’s hope for a year in which we can get something back from the ‘old normal’ and we can host you again in our cozy Taqueria.
We are taking a break for now and are going to recharge our batteries for a smashing new year. We hope to see you again from Sunday 6 February!!
Thanks to all our lovely guests for your visit in 2021!
Hasta luego, team Madre Santa
On the press
Ana Luisa García has dabbled in the traditional Mexican Cuisine since years ago, collaborating in private catering projects for official Mexican festivities as well as the design, creation and operation of a Mexican restaurant in Amsterdam old south, which hosted relevant events such as the press conference for the presentation of Coco (A Disney film based on the Mexican tradition of Dia de los muertos), the reception on the occasion of the 1st. Anniversary of the flight Mexico City-Amsterdam operated by AeroMexico.
Another important collaboration was at the “Rollende keuken Food festival” where she could share with the visitors the ancient Mexican way of cooking traditional hand made corn tortillas.
Througout the years, the written and online press, as well as television, have recorded the authentic Mexican flavor of her creations.
You can read in this selection of articles some of the reviews she received during that period as head chef.