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Photograph: Jessica LinSmoked-brisket burrito at Tres Carnes
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Photograph: Jessica LinSalt-and-pepper brisket taco at Tres Carnes
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Photograph: Jessica LinSmoked-and-pulled-chicken taco at Tres Carnes
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Photograph: Jessica LinEsquites at Tres Carnes
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Photograph: Jessica LinThe Cock's Tail Michelada at Tres Carnes

The Feed first look: Tres Carnes

Salt Lick pit master Mike Rodriguez debuts Texas-Mexico barbecue at this Chelsea restaurant.

By Caitlin Griffith
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Barbeque pit master Mike Rodriguez travels north from the legendary Salt Lick, bringing his Texas smoked-meat bona fides to Chelsea. The slow-and-low savant teams with chef Sasha Shor (Little Town NYC, Hudson Terrace) for a Texican—Texas and Mexico—mash-up, opening April 9th. Menu headliners include the TC16 Special (an 11-spice-rubbed brisket, smoked for 16 hours) and El Pollo Adobo (pulled chicken with a wet rub of achiote, adobo and lime). Pair the protein-laden tacos or burritos with sides, like black-eyed peas cooked in Lone Star beer, or corn kernels smothered in cilantro-lime butter, cotija cheese and Mexican crema. La Newyorkina pastry chef Fany Gerson supplies desserts, including a smoked-sugar doughnut-meets-churro specialty. Drinks range from classic margaritas made with Sauza tequila to beer 'tails like the Lager Ahumado—Negra Modelo with smoky chipotle puree, lime and Sidra apple soda. The joint's decor takes inspiration from rural and urban hallmarks: Antique ranch tools hang from the ceiling, while a graffiti mural covers one wall. 688 Sixth Ave at 22nd St (212-989-8737)

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