It sounds like reggae, it smells like the sea, and it is full of good vibes.
Beyond the big window of this tiny place, you will see a bar and tables of people enjoying carnitas tacos with chicharron and ceviche or a corn tortilla with fresh sautéed shrimp, a savory sauce, guacamole and cream. There is no cutlery except to gather the fallen bits from your plate. You only need a couple of visits to try the entire menu, but we recommend starting with the soft shell crab taco sautéed with chipotle chili mayonnaise. This perfect combination allows you to taste the crab until the very end. Another option worth trying is the chili soup: shredded pork meat with an exquisite marinade.
Rodrigo Malvido’s roles at Tres Galeones include owner, manager, chef, and lover of fish. After several years working throughout the area in kitchens by the sea, he finally decided to set up his business. Almost two years ago he was designing the menu, space, and overall concept: what he calls “comer y vámonos.” The service is efficient, the quality is good and there are no surprises. You know what you are going to get without even seeing the menu and you know it will be just as good as the last time you came.
Watch the process as the five employees dance around the tiny open kitchen, coordinated and calculated. Your meal will come and go as quickly as they move as you really only need 20 minutes to eat, drink, and enjoy Tres Galeones.
Los tres galeones
Los tres galeones (Nuevo)
Centro Culinario la Morena, Bajo Puente de Periférico y Palmas, Colonia Polanco
Text: Livia Arroyo Cella
Photos: Guénola Bally