McMurphy’s Irish Pub is celebrating St. Patrick’s Day in its own traditional style.

Angela Crawford, owner of McMurphy’s Irish Pub, located at 14 Monterey St, said that every year they throw a big party for St. Patrick’s Day.

“It’s tradition to throw a party. Every year we have a DJ, beer pong, a live band and we serve corned beef and cabbage all day long.”

Crawford, who is part Irish, said that St. Patrick’s Day is their busiest day of the year.

“During a regular day we serve about 30 people during lunch hour, but on St. Patrick’s Day we are crazy busy,” Crawford said.

McMurphy’s Irish Pub has been in business for almost 40 years and has many loyal customers.

Bobby Armendariz, 56, has been coming to McMurphy’s for six years and said that it is a really great place to eat.

“I’ve always liked the food because there’s always something different I can try. It’s a good neighborhood pub with friendly faces,” he said.

So putting Armendariz’s words to the test, I decided to try bangers and mash in honor of St. Patrick’s Day.

Bangers and mash, also known as sausages and mash, is made up of Irish sausages, sour cream potato cakes and cabbage with bacon.

The dish originated from the English but then became popular with the Irish.

As for what makes a traditional Irish dish, Russell Meyers, chef for McMurphy’s Irish Pub, said that the dish must have some kind of potato and a large pint of beer.

“Potatoes are the basis for a lot of Irish meals, just because it was considered a poor person crop,” he said.

“And the beer, well, everyone loves a good beer with their meal. It’s standard to get a pint of beer when you order a meal,” he said.

Meyers said that the dish is relatively simple.

“It only takes about 20 minutes to make,” Meyers said.

“Just boil some potatoes and cook some sausages and you’re ready to go,” he said.

The California School of Culinary Arts in Pasadena is where Meyers learned to cook traditional dishes like bangers and mash.