I have been salivating for months, waiting for Tres Carnales to open, and last week I finally saw the Tweet I’ve been waiting for: Chris, Daniel and Edgar (aka the Tres Carnales) officially declared their Taqueria open for business. Hallelujah.
I took the kid and off we went. It was mid-afternoon when we stopped by. The noon rush was over and we we pretty much had the place to ourselves, a rarity I understand, based on other reports coming down the pipes.
Chris was behind the counter and gave me a run down of the menu. This is what I like to hear: everything is homemade, everything is fresh; there are no freezers, and the menu changes frequently. There are no burritos, no tater tots and no taco grandes loaded up with nacho cheese. The Tres Carnales offers tamales, tortas and tacos. Tacos for the People.
While we waited, the cook was test driving some chorizo tacos and we benefited from it. Free samples are a good way to start any meal. The chorizo, like everything else, is made in-house, and it was some of the finest chorizo that has passed these lips in a long, long time.
Chris recommended the rajas con crema: roasted poblano peppers and corn, drizzled with a subtle Mexican sour cream. It’s a meat-free dish and sounded like a good third to the beef and pork tacos on order.
And speaking of beef, we went with the Arrachera, a marinated flank steak, grilled and served on tortillas. You can have the fillings (mentioned above, plus chicken and vegetarian) in tacos, tortas (sandwiches) or tamales at $10 per.
But what I was dying to try was the Tacos al Pastor, a shawarma-style dish made of marinated, slow-roasted pork loin cut off in juicy shavings that rest on a soft tortilla. It was just as good as I hoped it would be.
Currently, the taqueria is open Monday to Friday, 11 am to 10 pm, and Saturday 4 pm to 10 pm. I can’t wait to go back. This is fine, authentic Mexican food. Gracias, Tres Carnales. Gracias.