Detroit, MI — When it comes to food, inspiration really is everywhere. Whether that’s the inception of a new recipe, meal, food truck, restaurant, or even a foodie blog! Inspiration can strike at any time, especially when you least expect it. To no surprise, my food ideas and conceptions typically come from the million different food shows I watch on Netflix and TV.

Throughout most of my teen years and early 20s, I worked various kitchen jobs in the food industry. I learned a lot of different skills and ways to make numerous dishes, and being the creative sort that I am, I was always thinking about food and ways to nuance both classic and new-wave cuisines. My passion for food grew with each job, even to the point where my dad sometimes suggested that I consider a culinary career path. While it wasn’t ultimately the path I chose to walk at the time, it was always, and still obviously very much is, a pathway very near and dear to my heart.

When I was in college at Central Michigan University (Fire Up Chips!), my favorite show to wind down any night was Diners, Drive-Ins, and Dives with Guy Fieri. And so began my early cooking years (not in a workplace setting), where sometimes delicious and other times odd creations/experimentations were abundant. My friends were often willing or unknown taste testers, to whom from which I learned that cooking was indeed a skill set that I could both significantly enjoy and harness to spread joy to others.

Fast forward several years later, and I still find myself consuming every food streaming show available. My most recent foodie fixation is Somebody Feed Phil on Netflix. The show was created by and stars Phil Rosenthal, perhaps best known for creating the long-running sitcom, “Everybody Loves Raymond.” While the food documentary field doesn’t ever appear to be in short supply, it’s typically when one stands out that you genuinely feel that rush of enlivenment. While the show has been out for some time (with a seventh season currently in the works), I just recently decided to watch a few episodes about two weeks ago, and within minutes, I was hooked!

Phil is a great host, with a lighthearted, open, and welcoming approach to everyone he meets in the cities and places he visits. He does a fantastic job highlighting great restaurants helmed by even greater people, and the foods featured are always a sight to see. Like in college, from watching Triple D to now watching Somebody Feed Phil and every show in between, I keep my phone close for whenever those unexpected moments of inspiration for new foods will strike!

My inspiration comes from seeing what other wonderful things other people have created around the world. I always get this rush of endorphins from seeing these global masterpieces created by others with insatiable passions for food and manifesting their concepts into plates of the extraordinary for the world to enjoy. The electrons in my brain start firing off ingredient combinations, mixing and matching tastes/textures within seconds until a sensible recipe comes together in my mind. This has led to a copious amount of creations and recipes over the years, which I’ve written down and created a gallery for here within this very website!

PHOTO GALLERY: Personal Creations & Recipes

Last night, in the early hours of 4/21, after getting home from work, I watched the episode on Oaxaca, Mexico, in season 5. I’ve always been a fan of the Oaxaca region and have seen its rich history/culture in food featured in several different streaming shows over the years. After living in Phoenix for five years, I can proudly attest that I quickly became a Southwest cuisine enthusiast. Mole and mezcal were among the many things that turned me into an ardent fan.

While watching Phil do his thing (aka, excellent storytelling), I noted that one of his pitstops would be at Alfonsina, a restaurant operated by a mother/son duo known for their mole. During that segment, and even a little bit after, I began constructing an idea for a new taco (or burrito) featuring a signature mole and topping sauce recipe. After some thought, I’ve decided to name this taco: The Daredevil

• Corn tortilla
•  Steak bits – simmered in mole
•  Mole sauce – blend up pumpkin seeds, chocolate habaneros, ancho chilies, chocolate, and one whole tangerine (peeled)
•  LOTS of Oaxaca cheese
•  Roasted red pepper
•  Roasted corn (optional)
•  Jalapeño (optional)
•  Drizzle special blended sauce on top: mayo, dill, minced garlic, parmesan cheese, half a lemon squeezed

I have yet to make the above recipe, but I will likely be within the coming days. Stay tuned for the impending photo gallery addition, but I’ll probably make it the main image for the top of this post as well. So cheers for The Daredevil, last night’s inspiration, courtesy of Phil Rosenthal and Jorge León’s family at Alfonsina in Oaxaca for my first Foodie Friday post. Thank you for reading!