Page three · The story
Hola.We're Irmita's.
We opened the cantina in 1993 with a clay molcajete, a stove, and the recipes from Puebla. The room was small. The line out the door was longer.
Three decades later, the room is still small. The line is still long. The mole still gets ground every morning. The suizas still get baked to order.
Some of our regulars came on a date in the 90s and now bring their grandchildren. That's the part of the work that doesn't make the menu.
A corner of the cantina,
salsa from the molcajete, the way it's always been done.
For the record
1993
Cooking since
Thirty plus years
55
Hours each week
Tuesday through Saturday
2,162
Hungry guests
4.6★ on Google
Pages four & five · the table