Our Story

It started with 3 homeboys (or carnales in Mexican slang) who all collectively became inspired by the miracle of the authentic Mexican taco. Warm soft corn tortillas adorned with slow braised local meats and the freshest produce. They reminisced about the many days they had spent eating these delicious concoctions on a side street or near a beach, somewhere in Pacific Mexico.  These same 3 guys happened to eat, sleep and breathe their passion for the restaurant experience. The collision was inevitable.

Together, they’ve built Tres Carnales Taquería. The first of its kind in Edmonton, Tres Carnales brings you the Real Mexican Food experience. No Nachos or Burritos here, friend! Tacos, Quesadillas, Tortas and the authentic flavors of México are the foundation of this new concept.

 

 

Meet los Tres Carnales

 

Daniel started out in the restaurant business in Puerto Vallarta about 20 years ago. He managed, tended bar and served at some of México’s most renowned establishments. Love and Marriage brought Dani to Edmonton and he’s continued on in the Edmonton restaurant scene in the same capacity for the last decade. Feeling this new home of his was seriously lacking in the Real Mexican Food department, he set out to change things for the better. Spending as much time as he has in the business, he was eventually united with the other two Carnales who he found shared his passion for all flavors Mexican. It was time to show what they could do!

 

 

 

Chris is Edmonton born and bred and other than a brief stint on Vancouver Island for 3 years and México/Central America for about half a year, he’s spent most of his career here. From humble beginnings in the kitchen of one of Edmonton’s hottest spots in the ’80s to managing, tending bar and serving at some of the best restaurants Edmonton has had to offer. What his city didn’t offer was something he began to miss quite intensely since his travels; COMIDA MEXICANA! It was time to change things for the better. Time for a paradigm shift. It was time to show people what he fell in love with and can’t live without. Tacos. Lots of tacos.

 

 

 

Edgar must’ve been born in a kitchen with a chef’s knife in hand. Every restaurant he’s worked at since graduating from NAIT’s Culinary Arts program 10 years ago has benefited  from his talents. He’s put some well known restaurants on the map and has a list of accolades longer than his arm. He’s gravitated from his fine dining training out of an intense passion for Mexican street food. Wait ’til you TASTE it!