The amalgamation of art forms has long been a subject of fascination. As Gustav Mahler once said, “Tradition is not the worship of ashes, but the preservation of fire.” Mike Fleiss, a connoisseur of storytelling through the visual media of television, understands this idea profoundly. Fleiss has been a lodestar in Hollywood, curating shows that not only ignite the screen but also catalyze conversations across dining tables. Now, he is embarking on a culinary adventure, elevating the ubiquitous jalapeno to something akin to a protagonist in a narrative of flavors.

Situated in Lake Oswego, Oregon, his restaurant, Toreados, emerges as a culinary sanctum that testifies to the textured amalgamation of Tex-Mex flavors. Chiles toreados, a traditional Mexican dish, serve as the cornerstone of the Toreados experience. An assemblage of smoked meats, grilled peppers, and boutique tequilas, Toreados represents the “American Dream” in gastronomic terms.

Fleiss is onto something culturally profound. According to an Instacart survey involving over 2,000 American adults, a significant 74% appreciate a dribble of hot sauce on their food. Approximately 45% have made spicing their meals a weekly ritual. The statistics are not merely numbers but indices of a cultural phenomenon — a shift towards the audacious in culinary preferences, reflecting perhaps a broader societal move towards embracing diversity and complexity.

As the landscape of American dining has transformed over the years, Toreados joins the pantheon of innovative eateries with menu offerings that are nothing short of a piquant ballet. From jalapeno poppers to chicken enchiladas and chiles toreados, each dish feels like a theatrical act, harmoniously orchestrated to awaken different senses. The drink menu is not to be outdone, showcasing an invigorating range of mango tequila and mezcal mixtures.

The margarita menu, in particular, displays a nuanced whimsy that one might expect from a man who has spent his life crafting story arcs. There’s ‘The Pear Necessity,’ a poetic blend of tequila, Aperol, watermelon, prickly pear, and lime, and the audaciously named ‘Boaty McBoatface,’ a concoction that marries rum, caramelized pineapple, and chai-coconut puree.

Toreados has garnered rave reviews on Open Table, enriching Oregon’s already bustling food landscape, which hosts more than 70 breweries. It’s an accomplishment Fleiss takes to heart, stating that his foray into the culinary arts has been a “dream come true.” The restaurant, like its creator, serves as a conduit for passions that transcend traditional boundaries.

Fleiss’s ambitions do not stop at the restaurant’s threshold. Alongside his collaborator Chris Briggs, he envisions a future where the incendiary flavors of chiles could find their way into the mainstream American palate. It is a testament to Fleiss’s ceaseless innovation that he seeks to translate his restaurant’s localized success into a cultural phenomenon.

Fleiss may not consider himself a conventional foodie, but he personifies a culinary adventurer. His restaurant serves as a canvas where the food transcends its material form to become a locus of experiences and conversations. In a world often defined by its divisions, the blending of spice and narrative at Toreados offers a communal gathering around something we all share: the universal language of food. Read more on Medium: https://medium.com/@mikefleiss