The smell of slowly smoked spice rubbed meats fills the air and you know you are about to embark on an amazing culinary experience. Aside from the mouth-watering smell, our eyes were instantly drawn to the giant mural on the wall (I mean who doesn’t love a monster with a flamethrower?) We are told the murals will change periodically and all will be done by famous graffiti artists. How cool is that? Besides the cool decor, this place is conveniently located on the corner of 6th avenue and 22nd street in Flatiron. Already there’s a couple of reasons to give this place a whirl.
Tres Carnes is basically a quick-service taco and burrito spot that is serving up slow cooked Texas-style BBQ paired with Mexican fare and knocking a few socks off along the way. Executive Chef Sasha Shor (making her culinary debut) and pit master Mike Rodriguez (who spent over a decade at Salt Lick) have teamed up to bring you some pretty amazing stuff.
Speaking of amazing, let’s talk smoked brisket. This thing is covered in Tres Carne’s secret spice rub and then smoked for over 16 hours over real hardwood. We love the authenticity of Tres Carne’s smoking procedure steeped in real Texas tradition. It melts in your mouth and is so moist and full of flavor. They give you the option to wrap, fold or layer this stuff in a burrito, taco or a bowl over rice and beans or greens. You can even try it arroz verde style, which is rice with cilantro, poblanos, green onion and lime. Not a rice person? Go for the blackeyed blackbeans made with the Tres Carnes spice rub and Mexican beer. Yum! You really can’t go wrong.
We are also crushing hard on their burnt-ends chili. This is a thick, flavorful chili with giant hunks of tender brisket and no beans (Tres Carnes keepin’ it real Texas chili style)! We could have had 5 bowls of that stuff. They also offer chicken adobo and BBQ pork shoulder if brisket doesn’t blow up your skirt, but, in my opinion, the brisket is the way to go.
You can get any of these meats with a giant, delicious scoop of smashed and smokey guacamole or wash it down with a Mariachi Michelada made with the amazing “Cock’s Tail Bloody Mariachi”. Whatever you do make sure you complete your tex-mex experience with a double-smoked churro doughnut. It’s the icing on the cake, or the crema de carmello in the doughnut. Either, you get the idea and need to get this doughnut. Tres Carnes is our new crush and with prices starting around 8 bucks you can afford to have your own tex-mex ten pound food baby. Get on it.