Restaurant Review: BEE
This casual Oak Cliff enchiladeria might overwhelm you with delicious options.
Scratch another notch into the win column for Monica Greene (Monica’s Aca y Alla, Ciudad). After a two-year hiatus in Aspen, Colorado, she’s back on terra familiares and marking her homecoming by opening BEE (Best Enchiladas Ever), a casual enchiladeria with DIY sensibility. Guests build their own enchiladas—simply or elaborately—by filling out and handing over tick sheets indicating their desired tortilla, filling, and sauce. Sounds easy until you’re faced with BEE’s kaleidoscope of choices. Pork carnitas, chicken tinga, beef picadillo, or savory beef brisket can be wrapped in a variety of tortillas, which still seems simple. Until you introduce a third element, the sauces, which are so good that I would eat them with a spoon. I loved the Oaxaca mole over the beef brisket in a blue corn tortilla, and the chicken tinga wrapped in a flour tortilla and swimming in chipotle crema. Whatever you go with, be sure to try every topping in the lineup, including corn, julienned squash, and fresh cilantro. And though the casual vibe seems to cater to Oak Cliff’s flag-waving egalitarians, we can see BEE’s no-nonsense deliciousness spreading citywide in no time. Just one suggestion: do away with the disposable plates. Go green and watch us swarm.
For more information about Bee, visit our restaurant guide.