Bee Taqueria

As you order food at Bee Taqueria, you either meet chef Alex Carrasco or his wife and their newborn baby. He is a 33-year-old chef from Mexico City, and has worked at Red Medicine, Bouchon, Scratch Bar, and Osteria Mozza. But most interestingly, Carrasco imagined a menu where diners could find a $4 taco or a $50 taco omakase, like at Enrique Olvera’s Pujol. His beet tinga is a work of art, with salsa verde and a strong smoky flavor. His time working under chef Ricardo Zarate is felt in Bee Taqueria’s sea bass ceviche full of crispy canchas, and the Ceviche Frito tostada with sweet potato and rocoto-based leche de tigre. Carrasco sources his nixtamal from El Mercado de Los Angeles in Boyle Heights and will be doing flavor-infused tortillas for his “tacomakase”. There should be insects on your plate, bone marrow-mole tacos, Camembert and guanabana honey tacos, etc. Expect the unexpected, especially in this outdoor setting filled with colorful picnic tables and fire-pits.