A Peruvian-influenced raw fish dish that shifts daily based on catch availability. Sliced yellowtail is cured lightly in lime, then dressed with a vibrant red guacachile (a sauce of guajillo chiles and fresh herbs) and topped with daikon radish shreds and toasted coconut flakes. The interplay of creamy, spicy, acidic, and toasted textures makes this a signature starter.
Tips from diners
This changes daily based on fish availability, so ask your server what the protein is before ordering. Sometimes it's sea bass, sometimes snapper.
Arrachera (skirt steak) is marinated in citrus and spices, then grilled over the wood-fired flame until charred and tender. Sliced and served in a warm handmade corn tortilla with charred onions and fresh cilantro. Finished with a squeeze of lime. The smoke from the wood-fire permeates every strand of meat. A show-stopper taco that highlights the kitchen's wood-fire capability.
Tips from diners
Order at least two — they're modest in size but explosive in flavor. Pair with other appetizers to build a meal.
Ripe avocados are mashed tableside with fresh lime juice, jalapeños, white onion, and cilantro. The server prepares it to your preference — chunky or smooth — and seasons it in front of you. Fresh and vibrant, served with warm corn tortilla chips. The ritual of tableside preparation is part of Cocina Tres's attention to detail.
Tips from diners
Let the server prepare it for you — they know how much lime and seasoning each batch of avocado needs. Resist the urge to request no cilantro; it's essential here.
A cast-iron skillet of bubbling melted cheese (often a blend of Oaxaca and aged cheddar) studded with crispy chorizo, charred jalapeños, and roasted poblano peppers. Served alongside warm handmade corn tortillas for scooping. The cheese pulls in long strings; the chorizo adds richness and spice. A warming, communal appetizer meant for sharing.
Tips from diners
Order this early and share with the whole table. It's best eaten hot, straight from the skillet.
Handmade corn tostada (fried until crispy) serves as a base for crudo-style bluefin tuna, fresh avocado, spicy mayo made in-house, and a tangle of crispy fried shallots. The tostada stays crispy, crunching through toppings. The tuna is sushi-grade and seared just on the edges. Multiple layers of texture and flavor in each bite.
Tips from diners
Eat these immediately — the tostada will soften if you wait. The crisp is what makes them special.
Opened in 2024 by VKD Hospitality (the team behind Honeycomb Hi-Fi and Miss Lily's), Cocina Tres transforms Business Bay with colorful, hand-crafted tile work and a custom molino that grinds imported Oaxacan corn daily for fresh tortillas. The kitchen brings chefs from Mexico and emphasizes wood-fire grilled specials and punchy, traditional techniques.
The interiors are intentionally riotous — colorful hand-painted tiles and geometric columns inspired by Luis Barragán. Arrive early to admire the design before crowds build.
This restaurant is reservation-only after 8pm on weekends. Book ahead or arrive for early dinner (7–7:30pm) for walk-in availability.
The bar program is excellent — ask your server for the spirit-forward cocktail of the week. They rotate and always incorporate fresh ingredients.
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