It may be getting colder outside and darker a lot earlier, but at Tres Carnes things are heating up with some exciting additions to the menu.
Known for its Texas smoked Mexican fare, including the ‘Weekly Smoke,’ Tres Carnes has become a neighborhood favorite for delicious made-to-order tacos and burritos—with your choice of smoked brisket ($8.73), smoked chicken ($8.04), or smoked pork shoulder ($8.04)—with all the fixings that can be enjoyed while quenching your thirst with a cerveza or michelada.
Tres Carnes’ executive chef Sasha Shor and pit master Mike Rodriguez are tackling the elements of Fall with a few zingers that will surely warm things up. This week, fight off the ghosts and goblins with a glass of tres sangres sangria featuring a blend of red wine, a house made blend of hibiscus infusion and blood orange juice, and a splash of Mexican Sidral apple soda. This drink definitely packs a punch!
Warm up with Tres Carnes’ house-smoked Texas style beef tongue tacos. That’s right, tongue! The dry rubbed tender strips of tongue are mixed with a smoky-charred tomato and habanero pepper sauce and topped with freshly chopped onions and cilantro all served on a warm Maizteca white corn tortilla. You will be pleasantly surprised by the savory blend of flavors. These tacos are a must, and they are currently featured as the ‘Weekly Smoke.”
Dessert lovers will not want to miss out on Tres Carnes’ seasonal dessert, a double smoked churro ‘choco’ donut created through Chef Shor’s collaboration with La Yorkina’s Fany Gerson, and Taza Chocolate. The fluffy pastry features Taza's rich stone ground cinnamon chocolate and caramel filling that oozes out with every bite. It will definitely satisfy your sweet tooth.
If the lunch lines around the corner are any indication, Tres Carnes has certainly established itself in the neighborhood as being a crowd pleaser. And as the cold and dark set in, Tres Carnes’ seasonal additions will only give you more reason to check it out.
688 Sixth Avenue
New York, New York 10010