Slideshow: First Look: Tres Carnes, Mexican-Flavored Barbecue with Texas Smoked Meat in the Flatiron

16 Hour Smoked Brisket
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
Pit Master and Chef
Mike Rodriguez and Sasha Shor.
Pitmaster Mike Rodriguez
Pitmaster Mike Rodriguez
And his J&R smoker.
Brisket Taco
Brisket Taco
There are numerous topping options.
Pulled Pork Taco
Pulled Pork Taco
The pork shoulder is smoked for 16 hours.
Rice and Beans
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.

Brisket Burrito
Brisket Burrito
One of seemingly endless possible combinations: brisket, arroz verde, black eyed black beans, corn, smashed and smoky guacamole.
The Fire Box
The Fire Box
Smoke Ring
Smoke Ring
Homemade Drinks
Homemade Drinks
Agave Limeade and Cucumber, Apple, and Lime Agua Fresca.
Chili and Corn
Chili and Corn
Brisket burnt ends chili and street cart-style “esquites," charred corn with cilantro-lime mayo, crema, and cotija cheese.
Churro Doughnut
Churro Doughnut
These churros are doughnut-shaped and stuffed with caramel cream, then rolled in smoked sugar.