Wednesday, Jul 23, 2014 08:17 pm est

Tres Carnes dishes out fresh Tex-Mex

Posted on May 1, 2013 | by Dana Reszutek

Chuck Kuan for WSN

The Flatiron District’s newest fusion joint Tres Carnes, which means three meats in Spanish, of- fers Mexican cuisine with a smoky Texan twist. Since its opening on April 16, New Yorkers have already been drawn to this casual restaurant, with lines out the door during lunch hour.

With large, open windows and colorful wall murals, Tres Carnes has a laidback atmosphere. The friendly service and music ranging from classic rock to the latest top 40 hits lend the restaurant a wel- coming, neighborhood feel.

Combined with fresh, flavorful meals, Tres Carnes seems to have all the qualities of a successful establishment.

The namesake’s three meats are brisket, pork and chicken. All are prepared using classic Texan hardwood slow-smoking techniques, which bring out unique flavors of Texan-Mexi- can fusion.

Owner Michael Rodriguez de- scribes the food as, “Texas style meats, without the barbecue sauce, mixed with Mexican fare.”

“If we had to highlight one of the meats, it would be the brisket,” Rodriguez said. “We smoke it for a very long time, 16 to 18 hours.”

Menu items include burritos, soft-shell tacos and rice bowls ($8.04 to $8.73). Each comes with a choice of three meats or a vegetarian option, rice, beans and four salsa options varying in spiciness.

Steinhardt freshman Danielle Drumgoole was impressed with the variety of flavors in the food.

“All that time cooking the meat for the dishes really pays off,” Drumgoole said. “The food is packed with flavor, and I’m defi- nitely coming back to try more.”

A version of this article appeared in the Wednesday, May 1 print edition. Dana Reszutek is a staff writer. Email her at


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Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

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News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.


Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

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Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

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