only open for a week, tres carnales is already the talk of the town. all you mexican food lovers, rejoice!, because this place is the real deal.
chris - one of the tres carnales - gave me some fun facts to share about his new place:
1) 2 years ago in a small mexican town, 3 buds sat down with a bottle of flor de cana rum. by the end of the bottle, the idea and business plan of tres carnales was hashed out. really, wouldn't the world be a better place if all ideas came about this way?
2) these guys have some serious passion. all 3 (chris, dani and edgar) are right in the thick of things at the restaurant - chris and dani work the floor, while edgar tends grill. need a food recommendation, or a way to snag one of their elusive tables? just ask one of these guys and they'll hook you up.
3) all the meat is locally sourced within 200 km of edmonton, so feel good about supporting your friendly neighbourhood ranchers!
4) their menu is going to be changed up regularly. chris was already talking fish tacos (hell, yes), duck, and desserts. my response to this news? thank you, jebus.
some other things you should know:
1) come expecting to socialize with strangers. this place is small, and they emphasize communal eating (including a large communal table). after waiting in line for awhile, my bud and i ended up dining with the couple behind us in line. turned out to be a really awesome conversation about travels through mexico, the small-town feel of edmonton, and pink tacos. (don't ask.)
2) the chorizo is made in-house, and is pretty damn awesome.
3) the sangria is alcoholic. it might taste like juice, but by the second pitcher you'll suddenly realize it's not.
4) at first we were all a little disappointed that the hot sauce wasn't so hot. turns out the real stuff is made in-house and kept under lock and key in the back. ask for some up front with your food. you won't be disappointed, but your tongue might hate you just a little for trying to burn it off.
5) ordering is a cross between pampa and famoso. you initially order at the counter, but if you don't want to start a tab, you pay up and get your table sign clothespinned. (you'll get this when you go) otherwise you can keep ordering more from your table. like additional pitchers of sangria...so dangerous...
6) watch out for table cherry pickers. they kept coming in behind us, and cutting in front to wait for tables. give them the cut-eye, and be ready to grab a table as soon as you see people heading out.
eat some tacos,
and be ready to make some new friends.
10119 100A Street
Rice Howard Way