Best Enchiladas Ever

Saturday and I still haven’t totally recovered from the nastiest cold that I have had in decades. There is a lot of stuff to do at home, plumbing problems mostly, but Candy and I headed across the river to a couple of Estate Sales in Kessler Park. Both were in beautiful, old brick homes that are so rare in Dallas. Kessler Park has to be the prettiest part of the city with its historic one-of-a-kind homes, steep hills and thick stands of ancient trees. We bought a bunch of crap we never knew we couldn’t live without at the second sale, which was literally across the street from the house I lived in when I first moved to Dallas, thirty years ago.

After our time spent digging through dead people’s stuff we drove down to the Bishop Arts District – my newest favorite spot in Dallas. There are a bunch of places we want to eat at down there, but the other day I had stumbled across a blog entry written about the best Enchiladas in the city and had read about a semi-fast-food place down in Bishop Arts called bee – which stood for Best Enchiladas Ever. It looked like a plan.

It looks like bee is the brainchild of Monica, of Monica’s Aca y Alla – one of the most loved eating spots around. Monica quality enchiladas with fast food speed and prices sounds really good. Now, Oak Cliff is lousy with Tacquerias and other home-style Mexican food – and I’d like to try them all – so I guess a gentrified gringo invader may be politically incorrect… but I don’t care, I just want something good to eat.

Sorry for the poor photographs - I forgot my camera and had to use my phone.

Bee is a bright and clean little place near the corner of Davis and Zang. You get a little card and fill it out before ordering from the counter, like a sandwich place. The guy at the counter recommended the two enchilada special.

Build your own – starting with tortillas.


  • corn,
  • blue corn,
  • wheat,
  • flour,
  • or cabbage leaf wrap.

Then filling:

  • chicken tinga,
  • pork carnitas
  • beef picadillo,
  • beef brisket,
  • tilapia veracruz,
  • spinach and mushroom,
  • quinoa and tofu,
  • vegan special,
  • cheddar cheese.

Finally, you add a sauce:

  • sour cream,
  • con carne,
  • queso blanco,
  • poblano crema,
  • chipotle crema,
  • oaxaca mole,
  • ranchera,
  • tomatillo,
  • avacado verde (cold).

Folks deciding what to get and filling out their cards.

My order, two enchiladas, rice and black beans

So you mix and match. Pick your sides and then when the food is ready they have a selection of toppings and cheeses. The back side of the little menu card is full of other options… burritos, tacos, salads… but you could spend a year working through the options of the different enchilada combinations.

As promised, the food was fast, reasonable, and very good. I had forgotten my combinations by the time the order came up, but I don’t think you can go wrong with anything I did especially like the poblano crema and the vegan black beans. They have a cooler full of beer and soft drinks and a margarita machine, so I suppose you could pretty well just live there if you wanted.

We finished our lunch and walked on down to Bishop where I picked up a coffee at Espumoso, hung out, and wrote this while I sipped on a coffee. Better than crawling around on the bathroom floor fixing the pipes – though I’ll still have to do that sometime.


3 Men and a Taco!

Again, today, I consulted my twitter feed to see where the various gourmet food trucks were distributed around the city. A truck I had never tried before, 3 Men and a Taco, was set up on Davis Street in Oak Cliff. I have wanted to visit the Bishop Arts District, only a few blocks down from there, so I decided to make the drive clear across town.

Cutting across north of downtown I drove through the tunnel that the Woodall Rodgers Freeway has become. They have decked over the road for the new five acre park that is going in overhead. I was working downtown when the freeway was dug – it seemed like an enormous undertaking at the time – I can’t believe that they are now building a wooded park over the top of it. It will be very cool when it is finished – a nice addition of some nature to the edge of the Arts District.

I cut across to Oak Cliff and drove down to Davis Street. This brought back a lot of memories for me. When I first moved to Dallas in 1981 I lived with some friends that were remodeling a house in Kessler Park for a while. I remember riding the bus on those streets to my new job in the skyscrapers of downtown. For a kid that had been in Kansas for years this was really exciting and every day I would look out of my bus windows with excitement, wonder, and anticipation at the amazing future that was sure to come to pass. Well, I was young and didn’t know any better.

The street the house was on, Edgefield, is as beautiful as ever. It looks unchanged in thirty years, except the trees have grown almost together overhead and they were orange with fall colors – georgeous. The house itself was a bit of a shock. It still looked the same in the front, the classic Kessler Park Tudor Revival brick – but the entire back yard was filled with a massive two story addition – making the humble cottage into a gigantic mansion.

The truck was set up at Davis and Edgefield, in front of Urban Acres. I was a little late, so many of the choices were crossed off their menu board, but I chose a Coconut Mango Chicken (with Thai Pepper Slaw) and Sweet Potato Portobella (roasted and topped with an orange balsamic reduction). They don’t call these food trucks “gourmet” for nuthin’ – these were not your mama’s tacos.

As usual… it was very good.

3 Mean and a Taco - Gourmet Food Truck

The board with today's selections, next to the "Tip Monster"

The key to a Food Truck's success is to communicate with their customers. The Twitter feed and Facebook Pages have to be kept up, minute to minute.

Coconut Mango Chicken

Sweet Potato Portobella (this was really, really good)