[dropcap size=big]W[/dropcap]hile most self-proclaimed taco-eating experts will stop to tell you what a taco should be, this taco omakase is here to show you how radically chingón a taco can be.
Bee Taquería is a vibrant and colorful space with a taquería vibe serving brilliant culinary splendors on a tortilla. It is also home to one of only two famous taco omakase globally; the other is found at the restaurant Pujol in Mexico City, a restaurant by the gastronomical dignitary, Chef Enrique Olvera.
Through Bee's taco omakase, chef Alex Carrasco invites you to kick back and leave behind your preconceptions of what a taco should be. The daytime menu does not apply. There are no order substitutions and no "salsa on the side, please." In an omakase experience, you kick back, let the chef do his thing, and enjoy an experience that will be uniquely yours.
The meal is more than just a random selection of tacos. It's an experience that challenges the perception of the tortilla as just a thin, flat, circular vehicle that Mexicans use to eat their food. It is an exhibition in the art of the taco as a canvas for flavors, colors, and imagination.
You'll find Bee taquería sharing a container storage yard on West Adams Boulevard, an area now being rebranded colloquially as "East Culver City" by developers gentrifying the neighborhood. The storage containers lying aimlessly around the lot are painted in vibrant colors. Chef Alex Carrasco spray-painted the murals of Rasta-Azteca graffiti art onto the bright yellow walls; it is a skill that he developed walking to school in Mexico City. An old flag pole protruding through the taquería provides a home for a colony of bees, hence Bee taquería's name. And next to that flag pool, under a patio cover, a table for six stays reserved for guests about to go on a tacodylic trip down tortilla lane.