The Freedom Mercado

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Embracing Life’s Transitions: From Words to Waves, Beats to Flavors

Life is a journey of transitions—some planned, others unexpected, but all essential in shaping who we become. We often start with a vision, a dream that feels like our true calling, only to find that life has a way of redirecting us toward something even greater.

I began as a writer, eager to share my adventures, my thoughts, and my dreams through words. Writing was my sanctuary, my way of expressing the world as I saw it. I imagined a future filled with stories, books, and endless pages of creativity. But life had other plans.

The Shift to Talk Radio: Finding My Voice

Before the world called it podcasting, I found myself drawn into the realm of talk radio. What started as a passion for storytelling evolved into conversations, interviews, and discussions that connected me with people in ways I had never imagined.

Writing had been a solitary craft, but radio was alive—it was immediate, engaging, and dynamic. I learned the power of voice, the art of conversation, and the ability to inspire through spoken words. It was a transition that taught me that storytelling wasn’t confined to the written page—it could be heard, felt, and experienced in real time.

Mr. Black Tie: Entertaining the Entertainers

Then came another unexpected turn—DJing on the Vegas Strip. But I wasn’t just any DJ. As Mr. Black Tie, I became the DJ who entertained the entertainers, curating soundscapes for the very people who shaped the nightlife and entertainment industry.

Vegas was a world of spectacle, of high energy, of endless motion. Behind the turntables, I learned how to move crowds, how to read the room, and how to create an atmosphere that people would remember. But more than that, I learned to see the world through my Black lens—to understand the nuances of culture, identity, and the power of representation in spaces where few expected it.

DJing wasn’t just about music; it was about presence. It was about commanding a space, about knowing when to amplify a moment and when to let the rhythm speak for itself. It was a transition that taught me rhythm—not just in music, but in life. The ability to adapt, to flow with the moment, and to understand that every beat, every pause, and every shift had a purpose.

The Kitchen: A Culinary Transformation

And now, I stand in the kitchen—a chef, crafting flavors instead of sentences, curating experiences instead of playlists. Cooking is storytelling in its own way. Every dish carries a narrative, every ingredient has a history, and every meal is an opportunity to connect with people on a deeper level.

Thanks to God, I have found that everything I’ve learned—writing, speaking, music—has led me to this moment. The creativity of writing, the engagement of radio, the rhythm of DJing—all of it now lives in the dishes I create and the stories I share on The Freedom Mercado.

The Power of Transitions

Transitions are not endings; they are evolutions. They teach us resilience, adaptability, and the beauty of reinvention. When we embrace change, we discover that every experience—no matter how different—can be woven into our purpose.

Each chapter of my life has been a lesson:

  • Writing taught me expression.
  • Radio taught me connection.
  • DJing taught me rhythm and perspective.
  • Becoming a Chef taught me creation.

And through it all, I’ve learned that life isn’t about staying in one place. It’s about moving forward, embracing the journey, and finding freedom in every transition.

So, to anyone standing at the crossroads of change, wondering if they should take the leap—do it. Trust that every step, every twist, and every unexpected turn is leading you somewhere meaningful.

Freedom Mercado at Formula 1

” Artistic and Creativity is part of the Combination of Being A Chef” #chef #cheflife Photo by PhotoOne.
“Its always that moment when you see others enjoying your creations.” i had a blast working formuala1!!

If you’re a seafood lover, you might want to try the Ahi tuna dish. It has a mild and slightly sweet flavor with a tender and juicy texture. Ahi tuna, also known as yellowfin tuna, is a versatile fish that can be prepared in many ways, such as searing, grilling, baking, or slicing raw for sushi or poke bowls.

You can easily make your poke with half a pound of Ahi tuna or buy it from a store like Sprouts. To make the dish, you can add avocado, mango, cucumber, edamame, and arugula to your poke and serve it with jasmine rice. Top your dish with a sesame dressing, chili crunch, toasted black sesame seeds, and borage for a flavorful meal

Aha Tuna and Greens, with orange spicy sauce. #ahatuna

. Ahi tuna is rich in protein, omega-3 fatty acids, and vitamin B12, making it a nutritious and delicious option for a healthy diet. You can pair it with various sauces, spices, and sides, such as soy sauce, ginger, rice, salad, or vegetables, to create a satisfying meal.If you’re a seafood lover, you might want to try the Ahi tuna dish. It has a mild and slightly sweet flavor with a tender and juicy texture

“Being a Chef is Being a Scientist, Artists, and Master of Chess … lol :”

. Ahi tuna, also known as yellowfin tuna, is a versatile fish that can be prepared in many ways, such as searing, grilling, baking, or slicing raw for sushi or poke bowls. You can easily make your poke with half a pound of Ahi tuna or buy it from a store like Sprouts.

To make the dish, you can add avocado, mango, cucumber, edamame, and arugula to your poke and serve it with jasmine rice. Top your dish with a sesame dressing, chili crunch, toasted black sesame seeds, and borage for a flavorful meal. Ahi tuna is rich in protein, omega-3 fatty acids, and vitamin B12, making it a nutritious and delicious option for a healthy diet. You can pair it with various sauces, spices, and sides, such as soy sauce, ginger, rice, salad, or vegetables, to create a satisfying meal. Specialty Food Association Las Vegas Uniforms the adventures continues #formula1

#food#foryou#foodie#foodphotography#foodblogger#cheflife#chefsofinstagram#cheflifestyle#chefskills#ChefCurry#cheflife

The Art of it all …

Culinary art is a form of art that involves the preparation, cooking, and presentation of food in aesthetically pleasing and creative ways. It is a skill that requires a combination of technical knowledge, creativity, and attention to detail. Culinary art can include a range of techniques, such as elaborate plating, intricate fruit and vegetable carving, food sculpting, and more.

Fruit and berries are popular ingredients in culinary art due to their vibrant colors, unique textures, and refreshing flavors. In fact, many professional chefs and home cooks alike use fruits and berries as a canvas for their culinary creations. Some examples of art culinary with fruits and berries include decorative fruit baskets, fruit bouquets, fruit tarts, fruit sculptures, and more.

I want to thank Eye on Photos for this photo. I just wanted a moment from the Kitchen lol. much love and respect to Las Vegas Uniforms #chefmode #cheflife #chefskiss #chefsofinstagram

Whether you are a professional chef or an enthusiastic home cook, incorporating culinary art into your cooking can add an extra layer of creativity and beauty to your dishes. So, why not experiment with different techniques, ingredients, and flavors to create your own unique culinary masterpieces? see more about art click on gateway.

 Specialty Food Association#cheflife#chefsofinstagram#foodiesofinstagram#chefathome#culture#fruits#CulinaryDelights#cateringservice#artoffood#CulinaryExcellence

The Chef’s Journey

One of the dishes was simple shark thinned strips, lettuce, mashed white tuna, lemon season, and cabbage. sauced with honey and spice a butter sauce green pea. #greens #veggies #shark #strips #chef

It was crazy when I found out my menu of Veggies and exotic seafood delight made the Menu for the Vegas White Out Party Event” #chef #cheflife #chefstyle #chefs #seadfood.

Here we go, I’m being part of the” White Out ” event I never imagined being [art of it and then having the opportunity being head Chef!!!! #chefstyle #chefs #chef #garden

I just was happy that everyone enjoyed my Menu It’s a strange feeling seeing people eat and drink something I helped create .., #chef #cheflife #chefs #chefstyle #

social event.

There were so many different people that were at the event! #cheflife #specialevnt 

I did know the men coming were going to want out of the box steamed rice so, coconuts rice, steamed in the coconut flavored juice, and well cook bit of coconuts as well in the rice. topped with drenched salmon in rum and honey. #salmon #coconutsriced #exotic

Rum and Watermelon. Simple and sweet #watermelon #cheflife #chefstyle #chefs   #chef

Small dishes with whiskey spiked honey spice chopped duck with coconuts rice. I didn’t want to put too much of such if some of the guest’s comings weren’t into the duck, onions and coconuts rice. #whsikeyduck #chopped #coconutsrice

I wanted it to give a Little Fun Look with marinated Lemon and Honey Fresh Watermelon added tuna to the Noddle’s. #tuna #noddles #chef #chefs #cheflife #mypath #freshfoods

I had a cool request to have some exotic Veggies and Fish, so one dish I made was zucchini noodles mixed with spinach and honey! #chef #chefstyle #veggies #noddles

I also knew that I wanted to give them some dishes with exotic fish, so I marinated some grilled white shark patties with spinach honey spice Noodles. #grill #sharkpatties #honeynoddles #chefstyle

For sweet healthy moments, tomatoes, and white tuna with a little honey and wheat toast. #tuna #tomatoes #cheflife #chefstyle #chefs #chef

Some of the coolest people to work with! ( Bartender Marsala ( Besite too !) The Infamous Nicohlas (whose a Chef himself!) and May! She just getting into the Bartending Thing! #friends #cheflife #chefs #chef #foodie #foodstuff

The Man who allows me to create and grow! Chef Roberto! #spicemaster #chef #chefs #lifestyle

How to eat like a Chef …

I’m going to show you how to eat like you’re at seven-star restaurants Not saying going out isn’t Brilliant (but not everyone can afford it all the time) so here is a dish I have recently done and have done when I had the opportunity. Scallops, dipped in lemon and Honey, with American chess (or your choice of chess when I’m feeling spicy, I go with Pepper jack! ). With a topping on coconuts shredded coconuts a little nut was added too. once again, your choice of nuts. side it with a cucumber and a tomato. a nice round serving of rice. Season with pepper and salt. Boom there it is, it’s pretty filling to by the way! #scallops #whiterice #chessy #foodblogger #foodie #cheflife #foodphotography

How does it all works in Harmony Being a Chef, Writer , Artist , Photographer ?

Took three weeks to create, with concept and photography and then digital artwork as well as painting blending. Much love to Model and friend Kimmie L! #art
Picasso on a dish! (it’s amazing what one can do with fruit and watermelon! 
Inspired by art studio and artists Ruzo logic and Kim Johnson. I have to admit being around them and their artwork has inspired my creativity #inspiration

I was recently asked how being a creative writer, photographer, and chef works for me as an artist. Well, becoming a chef while trying to reconnect with the art community has allowed me to combine my passion for culinary arts and photography. This fusion resonates within my creative endeavors; the blending of flavors in my dishes mirrors the blending of visual elements in art, enhancing each other to create a more impactful experience. It inspires me to continue exploring the interplay of light, texture, and composition in my artistic journey. Written by Freedom Mercado

#chef #cheflifestyle #chefmode #chefstable #artist #art #Artistic #Artistry #culinary #writer #CulinaryJourney #artoftheday #photography #photographerlife #thejourney #thejourneybegins #mypath #writingcommunity #writing #Gourmet #gourmetf

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Embracing Friendship and Culinary Adventures

Embracing the Journey the second time around, I went once more to Tula Mexico.

It was time for Lisa and me to embark on a journey to nurture our friendship once more. We engaged in deep conversations, exploring our spirituality and discussing our aspirations in our respective careers with a start of Glass WINE!

The journey of seeking friendship and more in life is a continuous process. It’s about being open to new possibilities, embracing change, and staying true to ourselves. Along the way, one may encounter challenges and setbacks, but these experiences shape and contribute to ones growth. My Culinary Journey: From Savory Carne Asada Empanadas to the Ancient Wonders of Tula, Mexico and more with my Friend Lisa.

I created these little bad boys for Me and Lisa the moment we touched down.
Imagine biting into a perfectly golden-brown empanada, filled with juicy, marinated carne asada. The savory beef, seasoned with a blend of spices, melds beautifully with the flaky pastry crust. Each bite is a delightful mix of textures and flavors, especially when paired with a dollop of creamy guacamole. The guacamole, made with ripe avocados, lime juice, and a hint of garlic, adds a refreshing contrast to the rich empanada filling
Savory Carna Sada Empanada with Creamy Guacamole 1 lb carne asada
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 package empanada dough
2 avocados, mashed
1 lime, juiced
1 tomato, diced
1/4 cup cilantro, chopped
Salt and pepper to taste Preheat oven to 375°F.
In a skillet, heat olive oil and cook onion until translucent. Add garlic, cumin, chili powder, salt, and pepper.
Add carne asada and cook until browned. Remove from heat and let cool.
Roll out empanada dough and fill with carne asada mixture. Seal edges with a fork.
Bake for 20-25 minutes until golden brown.
In a bowl, mix mashed avocado, lime juice, tomato, cilantro, salt, and pepper for guacamole.
Serve empanadas hot with guacamole on the side.

Exploring the Ancient City of Tula, Mexico. After a satisfying meal, embark on a journey to Tula, Mexico, a city steeped in history and culture. Tula, once the capital of the Toltec Empire, offers a fascinating glimpse into ancient civilizations. The Tula Archaeological Site is home to the impressive Atlantes, colossal stone warrior statues that stand atop the Pyramid of Quetzalcóatl34. Wander through the ruins, imagining the grandeur of the Toltec era, and visit the Jorge R. Acosta Museum to learn more about this influential civilization

In the heart of Mexico lies the charming town of Tula, a place where history, nature, and culture intertwine seamlessly. For three unforgettable days, Lisa and Myself hope to embarked on an adventure that we will have cherish memories and a deeper appreciation for life’s simple pleasures and for each other.

From the delicious Carne Asada Empanadas with Creamy Guacamole to the ancient wonders of Tula, and the unique Smokey Eggplant Hummus Wraps, this journey is a feast for both the palate and the soul. Each day offers a new culinary delight and a deeper connection to the rich tapestry of Mexican culture and history Smokey Eggplant Hummus Wraps A savory and smoky twist on traditional hummus wraps featuring roasted eggplant and tangy, smoky tomato salsa. Packed with flavors and nutrients, these wraps are perfect for a snack. 1 large eggplant, sliced
1 can chickpeas, drained and rinsed
1/4 cup tahini
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
4 large whole wheat tortillas
1 cup smoky tomato salsa
Preheat oven to 400°F. Place eggplant slices on baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast for 20 mins.
In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth.
Spread hummus on tortillas. Top with roasted eggplant slices and smoky tomato salsa.
Roll up the wraps tightly and slice in half. Serve and enjoy

We ventured to the beach shores, where the rhythmic sound of the waves provided a soothing backdrop to our conversations.

Walking along the sandy coastline, we encountered exotic lizards basking in the sun. I couldn’t resist capturing these fascinating creatures on camera as well as. Lisa . She shared stories of her own encounters with wildlife, and her new career as a Bartender. We bonded over our mutual appreciation for nature’s wonders.

Our last night was filled with Modern Mexican Soft Toritas with Carne Asada, Berries, and Spicy Chocolate
A fusion of Mexican flavors with tender carne asada, fresh berries, and a kick of spicy chocolate, all layered between soft toritas for a delectable twist on a classic dish. 1 lb carne asada
8 small toritas (soft tortillas)
1 cup mixed berries (strawberries, blueberries, raspberries)
1 cup dark chocolate, chopped
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/2 cup heavy cream
Cook carne asada on a grill or stovetop until medium-rare, then slice thinly.
Warm toritas on a skillet until soft and pliable.
Place a few slices of carne asada on each toritas.
Top with mixed berries.
In a saucepan, melt chocolate with cayenne pepper, cinnamon, and cream until smooth.
Pour spicy chocolate sauce over the berries and carne asada.
Fold the toritas and serve warm.

My Last night remined me In the hustle and bustle of modern life, the quest for meaningful connections often takes a backseat. Yet, the pursuit of friendship and deeper relationships is a fundamental aspect of our human experience. It’s a journey that not only enriches our lives but also brings a sense of fulfillment and joy. Friendship is more than just a social construct; it’s a bond that transcends time and space. True friends are those who stand by us through thick and thin, offering support, understanding, and companionship. They are the ones who celebrate our successes and provide a shoulder to lean on during challenging times. In essence, friendship is about mutual respect, trust, and a shared sense of belonging. #travelblogger #travelingphotographer #travelgram #travelphotography #chef #chefsofinstagram #writer #writingcommunity #writersofinstagram #writerslife #thejourneycontinues #thejourneybegins #thejournal #journeytogether #journeytoself #mylife #mypath #travel #travelingphotographer

Chef Freedom Mercado Journeys into The Kitchen.

 As the sun dipped below the horizon, casting a warm glow over the bustling kitchen, Chef Freedom Mercado stood at the center of creativity. His culinary journey had led him to this moment—a harmonious blend of Korean and Belgian cuisines, where crispy fried chicken met fluffy scallion waffles, all drizzled with a tantalizing Gochujang maple syrup 

 Chef Freedom’s eyes sparkled as he reminisced about the day he discovered the magic of this dish. It was a serendipitous encounter with Chef Wu, a master of fusion cuisine. Chef Wu’s wisdom transcended borders, and he shared his secret: “To create something truly original, you must embrace tradition while daring to innovate.” I had the privilege of learning from Chef Wu. The experience was truly enriching and has inspired me to strive for excellence in all that I do. I am filled with gratitude and admiration for Hand Downs Catering. 

(This photo serves as a reminder of the hard work and persistence that goes into learning something new
Today,)

Korean “Fried” Chicken
Marinate chicken legs (skinned for a healthier version) in a mixture of fish sauce and garlic powder. Let it absorb the flavors overnight.
Coat the chicken in an egg wash (egg + water).
Dredge the chicken in a combination of breadcrumbs and potato starch.
Bake the chicken at 400°F for 30-40 minutes until golden and crispy.
Prepare the spicy stir-fry sauce: Combine ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang (Korean red pepper paste), and water. Adjust the spice level to your liking.
Stir-fry the baked chicken in the sauce until it’s beautifully glazed.
Kimchee & Scallion Waffles

(I finally got it right!!!)


Create the waffle batter by combining all-purpose flour, baking powder, kosher salt, a large egg, milk, and chopped kimchee and scallions.
Pour the batter into a waffle maker and cook until crispy.
The savory waffles, reminiscent of Chinese scallion pancakes, are ready to play their part.
Gochujang Maple Syrup
In a small saucepan, gently heat maple syrup and gochujang until well combined and warmed through.
The sweet and spicy symphony of flavors is complete.
Plating and Garnish
Place a scallion waffle on the plate.
Top it with two pieces of the Korean “fried” chicken.
Drizzle generously with the Gochujang maple syrup.
Sprinkle toasted sesame seeds and thinly sliced scallions.
A slice of lemon adds a zesty touch. 

Specialty Food Association Las Vegas Uniforms Fontainebleau Las Vegas Pizza Expo

#waffles #waffleswaffleswaffles #wafflesandchicken #chickensofinstagram #chickenrecipes #gourmet #gourmetfood #gourmetexperience #gourmetexperience #Gourmetenthusiast #recipes #recipeshare #recipesforyou #foodie #foodblogging #foodiesofinstagram #foodielife #chefsofinstagram #cheflife #chefstalk #Chef #chefreactions #CateringExcellence #cateringservice #cateringevent

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