The Whole Enchilada
You can find a pretty good taco on every corner in Dallas--from restaurants with white table cloths to truck stops and convenience stores.
But restaurateur Monica Greene is betting that DFW casual diners are ready for a change. And I think she’s right. bee is a fast-casual concept enchiladeria, (she coined the phrase) where enchiladas are made your way with fresh, natural and organic products.
The menu consists of design-your-own enchiladas, some custom made (their way) enchiladas in case you're not feeling creative, plus design-your-own tacos and fresh salads.
I recommend bee for anyone who wants to enjoy a great casual dining experience, families, fans of the patio (this spring/summer), vegetarians, and those who prefer more natural, organic goodness in their food.
Personally, I give bee an “A Plus.”
How to Create the bee: best enchilada ever
Once the enchilada is prepared it can be topped with lettuce, tomatoes, cilantro, onions, etc.
My Dining Experience
My first enchilada consisted of a blue corn tortilla with chicken tinga, Oaxaca mole sauce and queso fresco.
The most important ingredient in any enchilada is the sauce. bee's Oaxaca mole sauce did not disappoint. It was one of the most flavorful moles I've ever tasted. It was rich with chocolate, almond, and sesame seeds with ancho, pasilla and some other chiles to make a ridiculously delicious topping. I literally could drink this sauce. What sets it apart from most sauces in DFW? It has a natural, earthy flavor and it's not too salty. I actually thanked Monica for making a sauce that's so rich in natural flavor--with a reasonable amount of sodium.
I thought it was the b.e.e. until I tried my second enchilada.
Enchilada Number Two was a whole wheat tortilla filled with beef brisket and topped with tomatillo sauce and queso fresco. I tend to judge Mexican food restaurants by two things: their salsa/sauce and their brisket. This brisket's natural beef flavors really came through; the meat was seasoned with fresh herbs and cooked to perfection--and cooking a brisket is truly an art. Unlike some I've sampled in the past at other restaurants, there was no fat visible.
The enchiladas were huge. I sampled both and brought them home for later--in the name of research. (Take-out dining is available). Most people could easily make a meal out of one. In addition, sides like queso, guacamole, refried beans, borracho beans, black beans, vegan rice, arroz mexicana are on the menu.