4. PURÉE cucumbers and apples with lime juice in a blender or food processor until all is incorporated and you have a thick purée. The consistency should be similar to thinned applesauce.
5. STRAIN the purée mixture through a fine mesh strainer, removing all fruit and vegetable pulp. You may have to strain twice depending on your strainer.
6. ADD simple syrup and water and stir well. You may have some sediment but that’s ok!
7. CHILL the agua fresca and serve over ice. Garnish and serve.
TRES CARNES RESTAURANT: TEXICAN SMOKED MEATS IN A FAST FOOD VENUE
Tres Carnes is the newest best thing to happen to fast food. The first outpost launched recently in New York City (at Sixth Avenue and 22nd Street). If the great food and lines snaked out the door are any indication, it’s a smash hit.
You move through a line past the hot table, where personable counter staff put whatever you want in a bowl, in a burrito wrap or onto a plate with two soft tortillas. You choose from three kinds of smoked meat (the “tres carnes”) prepared by Mike Rodriguez, an award-winning pitmaster—smoked brisket, chicken adobo and BBQ pork shoulder—and revel in the delicious sides of beans, corn, greens, guacamole and squash. Chili is Texas-style: all meat, no beans.
There are so many delicious sides that vegetarians can have as wonderful a meal as carnivores. Everything is seasoned with great finesse, and the food is of a quality that doesn’t get any better at far fancier, white tablecloth restaurants. In fact, we can’t think of any other Tex-Mex restaurant we’d rather return to.
The eatery is so new that there are no photos of the fab food on the website, no place to sign up for information, not even a Facebook page or Twitter. But keep checking at TresCarnes.com, and hope that a Tres Carnes comes to you, soon.