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BEE Enchiladeria: The New Buzz in Oak Cliff



BEE Enchiladeria – Best Enchiladas Ever – is a cross between Chipotle and Which Wich.  It’s a fast food place – but the food is fresh, real and made right before your eyes.  And, they serve liquor – margaritas and beer.  Perfect. BEE BEE Enchiladeria Is the brainchild of restaurateur Monica Greene of the more upscale Monica’s Aca Y Alla in Dallas’ Deep Ellum.

Keeping with the bee theme, you step inside and the place is a modern yellow, accented with mahogany beams and a shining stainless steel open kitchen. Your menu is an ingredients card like Which Wich – after all, you know enchiladas are on the menu just by the name.

But, there’s an extensive list of ingredients, so the combinations are endless – from mild to very spicy – customized just for you. And, those ingredients can be added to tacos, burritos and salads that are found on the back of the ingredients card. An enchilada is either a corn or flour tortilla filled with either meat, cheese or vegetables and topped with a sauce.

If all those ingredients have you stumped, you can choose one of BEE’s enchiladas especiale – made their way.  There are four different kinds of especiales – ciudad made with a chili flavored corn tortilla, chicken tinga – shredded chicken in a smoky chipotle pepper sauce – and crema – Mexican sour cream; shrimp Diablo – sautéed shrimp with chipotle crema; tilapia Veracruz – seared whitefish with lime, Spanish olives and red bell peppers and for vegetarians – a quinoa and tofu with yellow squash and corn.

Once you decide what you like and fill out your card, you stand in line – like at Chipotle – and watch your meal come to life with all the fresh ingredients right in front of you in care of one of the enchilada fabricantes – enchilada makers.

HelloDallas Tip: After your meal is complete you can either eat with the other diners or take your dinner home.  The dining room is modern – white tables and chairs against yellow walls.  There’s even a small patio if the weather’s fine.


Posted on Mar 4, 2011 by Constance Hannon

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