We had the good fortune of connecting with Billy Flores and we’ve shared our conversation below.
Hi Billy, why did you pursue a creative career?
When your spirit is bone dry, but your day to day grind keeps you trapped, something has to give. I messed around with home cooking to soothe and renew myself in my little down time, which I always loved to share and show off a little. I knew my food was delicious, but for others to find joy In that moment, I felt closer to a calling than I knew. I realized how much life was overflowing out of me. I was me again. For me I didn’t pursue Art, it needed to be set free; and when you get a taste of it, it’s over. I’ll never forget the moment of clarity, and peace in my decision to move forward with my Art. I was at my Church (Elevate Life Church in Frisco) at a Men’s conference in 2017. Erwin McManus was the speaker, and he was using biblical reference to my life and how thinking “good was enough for me” was cancelling my dreams. Turns out he is an Artist too… The next spring I started my business as a side hustle, serving myself on a plate, and a year later it became my Full Time Career. I think if people are honest with themselves, and give themselves enough credit, this kind of freedom is achievable to anyone.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My food isn’t an expression so much in authentic Mexican, as much as it is Authentic Billy Flores. My upbringings are in a Mexican/American house (with my Grandparents) in North Texas, and I’ve always been a little off the beaten path, so the food represents that kid who grew up. Think of it as traditional processes mixed with untraditional presentation and flavor. Where I’m at today is a direct side effect of being stubborn. There are thousands of places to get a taco, and growing in DFW, why not push the boundaries a little on the menu? Working hard at pushing the envelope is easy when your tired of the status quo. I’m not talking about a bologna taco either… Real food, no “BS”. I am a pop-up only right now so I set up in Breweries mainly, selling till it’s gone. However, this year has been so hard with the Rona, so my proudest moment came when I was left with no places to set-up, my regulars from across DFW came through with massive delivery orders, and kept them coming every week. One customer said my food was worth ordering delevered because it comes with my heart. You just can’t buy that kind of compliment. We are excited to push towards a mobile unit, as our demand has eclipsed our capabilities, so I’m looking and hunting to make that happen! What a blessing to need to expand in this rough climate in the service industry, but now I have to make that next step happen, how exciting! I’ve learned that I am still learning. Everyone in my life has value with their suggestions, I got better at this life that I love when I invited conflicting opinions to the conversation. Bad Spanish’s story is so new, I would say STAY TUNED! Have you had enough “BS” today?
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I’m always out and about when I’m working so, I love volunteering my time at Trinity River Equestrian Farm in Arlington when I’m not cooking. The best way for me to reset my mind is through service, and the rewards are endless. When Rona is over, I can’t wait to catch a band that Division Brewing brings in while I’m working too!
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My cousin Erin was there when I was pressing tortillas with two books and wax paper for tacos by the pool. She made my dream hers until I could fly solo, and still is my hero when Taco Life is tough. Elevate Life Church (especially the Men in Rak Chazak) for always being there when I crack, and for allowing my cracks to help mend other’s. Cooking for people is fun, but cooking with a purpose is rewarding. My Megan. From eager to learn – to mastering tortillas, and my heart.