La Casita’s famous pupusas and other Salvadoran dishes are all handmade every day with local ingredients. Featuring elevated street food reminiscent of the fare available at a traditional large open market, the new La Casita’s cuisine is full of flavor, using the fresh, simple ingredients found at those same markets: corn, beans, rice, cheese and peppers.
Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Chef Iris Veronica Jimenez
Chef Iris Veronica Jimenez is the chef, culinary director and partner of La Casita, which she and her family launched in 2002. A first-generation Salvadoran-American, Jimenez is a Washington, D.C. native who has worked for numerous restaurants since her teens, when she found her calling for clean eating, sustainable food options, and reducing food waste. Jimenez loves interpreting simple, traditional foods and ingredients in modern ways that fully embrace her Salvadoran heritage.