16 Hour Smoked Brisket
Texas-style through and through. Pit master Mike Rodriguez spent almost a decade running the pits at the legendary Salt Lick in Texas.
Pit Master and Chef
Mike Rodriguez and Sasha Shor.
Pitmaster Mike Rodriguez
And his J&R smoker.
Prices range from $8 to $12. Tres Carnes fits into the Chipotle business model.
There are numerous topping options.
Pulled Pork Taco
The pork shoulder is smoked for 16 hours.
Rice and Beans
Clockwise from top left:
Yellow Rice, classic Mexican yellow rice with sweet red bell peppers, onions and cilantro.
Pintos "Charros," cowboy beans. Slow cooked pintos with smoked bacon, chorizo, & chilies.
Black eyed black beans. 11-spice Tres Carnes dry rub, Lone Star Beer, Southern black eyed peas.
Arroze Verde, rice with cilantro, poblanos, and lime.
El Tres Bowl
No tortilla or taco shell, served over rice or salad greens.
One of seemingly endless possible combinations: brisket, arroz verde, black eyed black beans, corn, smashed and smoky guacamole.
The Fire Box
After being smoked, the brisket is chopped in to bite size chunks for tacos and burritos.
Agave Limeade and Cucumber, Apple, and Lime Agua Fresca.
Chili and Corn
Brisket burnt ends chili and street cart-style “esquites," charred corn with cilantro-lime mayo, crema, and cotija cheese.
These churros are doughnut-shaped and stuffed with caramel cream, then rolled in smoked sugar.