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Tres Carnes opened last week serving up a fusion of Mexican flavors and Texas-style smoked meats using the (dare I say it?) Chipotle service model. If the concept sounds familiar, the barbecue has a stronger pedigree than you may suspect—the restaurant has enlisted Mike Rodriguez as pit master, who spent almost a decade running the pits at the legendary Salt Lick in Texas.
His smoked meats—16-hour smoked beef brisket and pork shoulder, and a four-hour brined and smoked chicken—are cooked in a J&R smoker and paired with recipes from first-time executive chef Sasha Shor. While there are three regular meats, as the name of the establishment indicates, there will also be special a "weekly smoke." The meats are served as either burritos, tacos, or in a bowl with an assortment of rice and beans, salsas and pickles.
View the slideshow above for a look at the new quick-service barbecue shop.
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