bee (b)est. (e)nchiladas. (e)ver.

Convenience often comes at the expense of choice and quality, which is why even if you order your 7-Eleven steak medium-rare, it will come back "Pemmican". Upping the ante for fast Mexican fare, bee: opening Monday.

Helmed by legendary culinary pioneer Monica Greene, bee's being billed as the world's first enchiladeria, a concept that borrows from Chipotle's assembly-line approach, except they use ingredients that meet the standards set by aca y alla, and you don't have to ask them for a key to the bathroom. Start with corn, blue-corn, flour, or wheat tortillas, then fill with your choice of pork carnitas, chipotle chili-smoked chicken tinga, beef brisket, or picadillo (ground beef w/ onions, potatoes, green peppers), or go meatless with pure cheese or spinach & 'shrooms; because it's all about getting sauced, you can opt for the usual suspects (ranchera, sour cream), or step up to exotics like chipotle crema and Oaxaca mole, also the most popular game at Mexico's most fun-tacular pizza joint, Carlito E. Queso. Though 'ladas are the focus, tacos and burritos are also on offer with the same stuffings (+ quinoa & tofu for the burrito), and there's also a flour-tortilla Taco Especiale filled with the fish of the day, but not the Phish of the day, because no sauce can make "Possum" palatable, to say nothing of "Lawnboy".

If you're stuck for ench-spiration, bee's "our way" menu trots out creations like the Ciudad (chili-flavored tortilla, chicken tinga, cotija crema), the Tilapia Veracruz (pan-seared with manzanilla olives) and the fiery Shrimp Diablo -- with Oaxaca cheese, chipotle crema, and tiny creatures meant to be taken down in one Big Bite.