Bee Taqueria

"Starting in 2019, chilango chef Alex Carrasco opened Bee Taqueria serving Los Angeles’s only taco omakase, helping it to earn a Michelin Bib Gourmand designation. Tacos can include a savory beet tinga, chicken in a floral mole with bougainvillea blossoms, or grilled A5 wagyu taco topped with a fried quail egg and chapulines. All the tacos at the restaurant are inspired by Carrasco’s childhood in Mexico City." - Bill Esparza

"Bee Taqueria, located in West Adams, is an outdoor restaurant known for its exciting taco lineup by chef Alex Carrasco. The restaurant features visually appealing murals and string lights, and offers a taco omakase experience with reservations." - Eater Staff

"This casual taqueria with serious focus and creative style arrives courtesy of the talented Chef Alex Carrasco (of Scratch Bar and Osteria Mozza fame). Its setting is simple but sweet, with a string of café lights, handful of covered tables, as well as an open-air courtyard outfitted with picnic tables and a blazing fire pit.Tacos, ceviche and tostadas reign supreme on the menu, which draws culinary inspiration from the chef's childhood in Mexico City. Don’t miss the special tender chicken tacos—starring red mole made from bougainvillea and garnished with purple spinach and shaved red onion. If interested in sampling the full scope of this team's talents, opt for the $50 omakase—a taco-heavy tour of flavor combos pulled from...you guessed it...Mexico City." - Michelin Inspector

"Monday nights are typically quiet for most restaurants, however, last night, there was a good reason. Bites from Bee Taqueria were served at the MICHELIN Guide Star Revelation event." - The MICHELIN Guide

"Bee Taqueria in West Adams wouldn’t feel out of place in Ensenada (or Austin, for that matter). Their outdoor dining room is filled with picnic tables and multiple firepits, and decorated with spray-painted murals of angels and lions. And while they do have a wide variety of tacos, it’s actually the non-taco options that stand out here. The sea bass ceviche is fresh, and full of crispy, flavorful canchas, and the jamón sánguche with smoked ham, red onion, and avocado is great. The tacos don’t quite match up, though - the beet tinga is good (especially with spicy chile morita), but the meats like lamb, arrachera, and cochinito were a bit dried out and over-sauced. It’s a good spot for an outdoor meal in West Adams, but at this point, stick with the sandwiches and ceviches." - Brett Keating