Note: First Looks give previews of new dishes, drinks, and menus we're curious about. Since they are arranged photo shoots and interviews with restaurants, we do not make critical evaluations or recommendations.
Recetas deliciosas to transport your tastebuds south of the border.
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.