Food For Thought — October 28, 2013 at 12:50 pm

We Like It Hot at Tres Carnes

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It may look like a small, unassuming spot on the outside, but step into Tres Carnes and prepare to be blown away by their Texas smoked Mexican fare. The fun, graffiti-littered walls lend to their casual atmosphere, but the food is anything but. Executive chef Sasha Shor and pitmaster Mike Rodriguez have perfected some quality barbecue dishes and we had a blast sampling them last week.

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Tres Carnes recently created a fall tasting menu, perfect for these blustery cold days. Start off with their Tres Sangres Sangria, made with a blend of juicy red wine, housemade hibiscus infusion and blood orange juice, with a splash of Mexican Sidral apple soda. As a sangria snob, I can totally vouch for how authentic and refreshing this sangria is. Other boozy options include the light and refreshing Spiked Mexican Limeade and the Mariachi Michelada, a combination of beer, lime and The Cock’s Tail Bloody Mariachi. This is the perfect brunch cocktail. Feel free to start your meal with Smashed & Smokey Guac and Tomatillo Salsa, along with chips. These homemade dips rival those at pricey Mexican restaurants like Rosa Mexicano.

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Last week’s ‘Weekly Smoke’ was House-Smoked Beef Tongue Tacos. These were comprised of dry-rubbed Texas style beef tongue, served with smoky-charred tomato and habanero pepper sauce and finished with freshly chopped onions and cilantro, wrapped in a warm Maizteca white corn tortilla. These tacos will surely get you fired up amidst the cold weather. The beef tongue is nothing to be scared of, but rather soft, tender and flavorful. The salsa adds quite the kick to the tacos, making them definitely worth your while. However, if you aren’t as adventurous, there are other options for you. Go traditional with smoked brisket, chicken or pork shoulder tacos, or go vegetarian with some of their creative options such as butternut squash and corn tacos. These unbelievable tacos will make a veggie lover out of you!

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If you want a little something extra with your tacos, Tres Carnes has a variety of side dishes to offer you. We loved their Street-Cart Corn, which was made of roasted corn with a smoky lime mayo and cilantro. Another favorite was their Brisket Chili, which was incredible. You can’t go wrong with whatever you choose here.

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Last but not least, make sure not to skimp on dessert. Their Smoked Churro ‘Choco’ Doughnut is to die for. This limited edition dessert is the seasonal version of their Churro Doughnut, made with Taza’s Stone Ground organic cinnamon chocolate-caramel filling. If you don’t fall in love with this, we can’t be friends.

Make a point of stopping in to Tres Carnes this fall; their booze will warm you up, their food will keep the fire going and their dessert will keep you coming back for more.

Tres Carnes is located at 688 6th Avenue. 

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