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Mezcla: Recipes to Excite—A Cookbook
JAMES BEARD AWARD NOMINEE • 100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world.
“This is such a beautiful and joyful book!”—NIGELLA LAWSON
ONE OF THE TEN BEST COOKBOOKS OF THE The Independent
ONE OF THE BEST COOKBOOKS OF THE Bon Appétit, Saveur, Delish, Epicurious
MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.
There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja , as well as dishes to spend more time Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil .
Creative, colorful, and always delicious, this is food for every day and every occasion.
“This is such a beautiful and joyful book!”—NIGELLA LAWSON
ONE OF THE TEN BEST COOKBOOKS OF THE The Independent
ONE OF THE BEST COOKBOOKS OF THE Bon Appétit, Saveur, Delish, Epicurious
MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage—loved for her inventive ingredient combinations—shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.
There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja , as well as dishes to spend more time Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil .
Creative, colorful, and always delicious, this is food for every day and every occasion.
288 pages, Hardcover
Published September 13, 2022
158 people are currently reading
629 people want to read
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Displaying 1 - 24 of 24 reviews
May 3, 2023
Tried a couple of recipes which turned out well. This has mainly meat recipes but does have some veggie/vegan options, the ones it does have are really good. I really liked the stuffed peppers and the chard rotolo. I'm looking forward to making the mushroom and sesame roll. Pity this isn't a vegan or vegetarian book, it has too many meat recipes for me to want to buy it but the veggie/vegan ones it has are good.
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July 14, 2025Read for our cookbook club- it's hard to mark a cookbook 'read' unless you've tested it, so my caveat is I've tasted the following recipes through our group's efforts:
-Pineapple pizza salsa and bread: WINNER - so, so good.
-Tumeric tomatoes with sticky coconut rice cakes: Make just the tomatoes for an easy but gorgeous and fancy-feeling appetizer.
-Chicken with Pineapple and 'Nduja': I don't eat meat, so I really only had bites of the pineapple and sauce, but SO flavorful.
-Charred red pepper sauce with omelete noodles: The only dud - not much flavor.
-Tomato salad with tahini ginger sauce: DID YOU KNOW ENGLISH MUFFINS MAKE AMAZING CRUTONS???
-Coffee ice cream with Kahlua fudge sauce: One of the tastiest and best desserts I've ever made; will be whipping out when I need to impress but don't want much work.
Our overall thoughts: Almost everyone had difficulty finding at least one ingredient, and we're in a major city with many specialty groceries stories. That said, this book is a flavor bomb that taught us that sauces can do a lot of heavy lifting. Opened us up to the idea that 'cooking for entertainment' can mean entertainment for YOURSELF - you want a challenge or to learn a new technique, not just to host others. The author is upfront that this isn't a book for throwing together a 10-minute recipe, and that's accurate.
Personally I wish I'd had this book during summer tomato season, because a lot of these recipes are about making a tomato sing.
Verdict: Buying a copy of this for myself and will keep making more recipes!
Other recipes made now that I own this
-Piri piri tofu over crispy orzo: First dish that got me to really like orzo
-Gem and herb salad with maple, lime, and sesame dressing: Perfection on a hot summer night when you just want something light, cool, and flavorful
-Pineapple pizza salsa and bread: WINNER - so, so good.
-Tumeric tomatoes with sticky coconut rice cakes: Make just the tomatoes for an easy but gorgeous and fancy-feeling appetizer.
-Chicken with Pineapple and 'Nduja': I don't eat meat, so I really only had bites of the pineapple and sauce, but SO flavorful.
-Charred red pepper sauce with omelete noodles: The only dud - not much flavor.
-Tomato salad with tahini ginger sauce: DID YOU KNOW ENGLISH MUFFINS MAKE AMAZING CRUTONS???
-Coffee ice cream with Kahlua fudge sauce: One of the tastiest and best desserts I've ever made; will be whipping out when I need to impress but don't want much work.
Our overall thoughts: Almost everyone had difficulty finding at least one ingredient, and we're in a major city with many specialty groceries stories. That said, this book is a flavor bomb that taught us that sauces can do a lot of heavy lifting. Opened us up to the idea that 'cooking for entertainment' can mean entertainment for YOURSELF - you want a challenge or to learn a new technique, not just to host others. The author is upfront that this isn't a book for throwing together a 10-minute recipe, and that's accurate.
Personally I wish I'd had this book during summer tomato season, because a lot of these recipes are about making a tomato sing.
Verdict: Buying a copy of this for myself and will keep making more recipes!
Other recipes made now that I own this
-Piri piri tofu over crispy orzo: First dish that got me to really like orzo
-Gem and herb salad with maple, lime, and sesame dressing: Perfection on a hot summer night when you just want something light, cool, and flavorful
August 26, 2024
the vibes ARE Ottolenghi the recipes MAYBE shorter
there is a lot of meat (fine) and somehow everything I've made seems to have raw garlic in it (potent)
there is a lot of meat (fine) and somehow everything I've made seems to have raw garlic in it (potent)
February 17, 2025
Update: Increased rating to 3.5 (rounded up to 4) as since my last review, I've tried 2 further recipes (Pappardelle with chiplote, pancetta sauce and Fish poached in tomato and tumeric curry with udon noodles) and both were absolutely delicious and very easy to make. Think I was just unlucky with the first 3 recipes.
Original review: Was excited to get this cookbook because of the reviews but have been a bit disappointed. I like Ottolengh Test Kitchen recipes (where Ixta used to work), but unfortunately her own recipes, while interesting just don't quite match up. The 3 recipes I have tried so far (Miso Butternut Gnocchi, shrimp dumplings and creamed corn and Sticky Coconut rice cake with turmeric tomatoes) have all been too rich and lacked textural interest. The strong flavours that seemed quite delicious at the start gradually become overpowering and cloying by the end. Of course, it may have just been the 3 recipes I chose? Perhaps with the right accompanyment (an acidic dressed salad?) to cut through things, they'd be better? But even so, all 3 were soft and claggy in terms of texture so if I made them again, I'd have to make changes here too (some pinenuts or herby pangrattato on the gnocchi?, a lemony rocket salad for the shrimp? and a crisp stir fry to accompany the rice cakes as the tomatoes just didn't work). I don't know. I definitely try a few more recipes (I've book marked quite a few as there are lots of lovely ideas in here), but my confidence has been dented by what I have tried so far.
Original review: Was excited to get this cookbook because of the reviews but have been a bit disappointed. I like Ottolengh Test Kitchen recipes (where Ixta used to work), but unfortunately her own recipes, while interesting just don't quite match up. The 3 recipes I have tried so far (Miso Butternut Gnocchi, shrimp dumplings and creamed corn and Sticky Coconut rice cake with turmeric tomatoes) have all been too rich and lacked textural interest. The strong flavours that seemed quite delicious at the start gradually become overpowering and cloying by the end. Of course, it may have just been the 3 recipes I chose? Perhaps with the right accompanyment (an acidic dressed salad?) to cut through things, they'd be better? But even so, all 3 were soft and claggy in terms of texture so if I made them again, I'd have to make changes here too (some pinenuts or herby pangrattato on the gnocchi?, a lemony rocket salad for the shrimp? and a crisp stir fry to accompany the rice cakes as the tomatoes just didn't work). I don't know. I definitely try a few more recipes (I've book marked quite a few as there are lots of lovely ideas in here), but my confidence has been dented by what I have tried so far.
October 12, 2023
I’ve made tons of recipes from this book and most of the them multiple times
A lot of the soups and broths are very versatile and go with tons of different vegetables and alternative proteins (tofu).
The butternut squash gratin is a crowd please and so much easier than most lasagne-esq recipes. The brothy peas and tomatoes and coconut broth with turmeric sambal are both regulars in my rotation. So satisfying and fairly simple (especially the peas!).
I also have two Ottolenghi books and this one is far more approachable and consistently delicious (to my palate).
A lot of the soups and broths are very versatile and go with tons of different vegetables and alternative proteins (tofu).
The butternut squash gratin is a crowd please and so much easier than most lasagne-esq recipes. The brothy peas and tomatoes and coconut broth with turmeric sambal are both regulars in my rotation. So satisfying and fairly simple (especially the peas!).
I also have two Ottolenghi books and this one is far more approachable and consistently delicious (to my palate).
July 17, 2023
I’m rounding up and giving four stars. I really wasn’t impressed overall and only intrigued by some of the larger “Entertaining” meals.
You can tell the chef author was heavily influence by her time spent in Yotam Ottolenghi’s kitchens as the recipes - to me - often looked like a homage to a dish that was bigger and better in an Ottolenghi restaurant or cookbook.
Truthfully, it was hard to really quantify the Italian-Mexican-Brazilian thread that supposedly ties the dishes together.
The “Everyday” section of quicker recipes really didn’t wow me at all. I didn’t start salivating until diving into the more time consuming recipes in the second half of the book.
For the most part, I will say that the recipes seem pretty accessible with ingredients that are in a well stocked pantry. I can see that this might be more than a few people’s vibe: a very varied cookbook. But for me, I don’t see what role it would fill in my cookbook library as I already have quite a few Ottolenghi tomes and both Ottolenghi Test Kitchen books. I wouldn’t necessarily see that pink spine and be inspired to sift through such a wide variety of styles to find something I can make as the cookbook seems a bit unfocussed. I will be returning it to the library.
You can tell the chef author was heavily influence by her time spent in Yotam Ottolenghi’s kitchens as the recipes - to me - often looked like a homage to a dish that was bigger and better in an Ottolenghi restaurant or cookbook.
Truthfully, it was hard to really quantify the Italian-Mexican-Brazilian thread that supposedly ties the dishes together.
The “Everyday” section of quicker recipes really didn’t wow me at all. I didn’t start salivating until diving into the more time consuming recipes in the second half of the book.
For the most part, I will say that the recipes seem pretty accessible with ingredients that are in a well stocked pantry. I can see that this might be more than a few people’s vibe: a very varied cookbook. But for me, I don’t see what role it would fill in my cookbook library as I already have quite a few Ottolenghi tomes and both Ottolenghi Test Kitchen books. I wouldn’t necessarily see that pink spine and be inspired to sift through such a wide variety of styles to find something I can make as the cookbook seems a bit unfocussed. I will be returning it to the library.
February 14, 2024
ottolenghi protegee. Complicated recipes.
December 29, 2022
Im Spanischen bedeutet "Mezcla" Mix oder Mischung, und das ist im gleichnamigen Buch von Ixta Belfrage gleich in mehrfacher Hinsicht das Motto: Die Autorin, die zum Team des bekannten Kochs Yotam Ottolenghi gehört, stellt mit ihren Rezepten Fusionsküche vor. Und auch sie selbst ist durch familiäre Herkunft und ihr Leben in verschiedenen Ländern kulinarisch buchstäblich grenzüberschreitend geprägt. Vor allem Italien, Brasilien und Mexiko prägten ihre Geschmacksnerven und auch für Belfrages Buch gilt in zahlreichen Rezepten: Nicht ohne meine Chilischoten!
Wer es nicht so scharf mag, muss aber keine Angst haben: In fast allen Rezepten stellt die Autorin mildere Varianten oder Zutaten-Alternativen vor, mit denen ebenfalls gekocht werden kann. Ebenso gibt es immer wieder Tipps, wie ein Gericht vegan gestaltet werden kann.
Die Aufteilung von "Mezcla" macht allerdings schnell klar: Vegetarisch ist, ähnlich wie in der Ottolenghi-Küche, Trumpf. Die einzelnen Buchabschnitte heißen "Für jeden Tag", "Entertaining" und "Zu guter Letzt". Dabei sind die ersten beiden noch einmal aufgeteilt in Vegetarisch, Fisch und Fleisch, wobei die vegetarischen Gericht klar in der Mehrzahl sind. Während die "für jeden Tag" Gerichte meist ohne großen Aufwand zuzubereiten sind, dauert es bei "Entertaining" schon etwas länger. "Zu guter Letzt" trumpft mit Desserts, die ebenfalls nach Zeitaufwand und Komplizierheit sortiert sind.
Röstaromen und Salsas, leckere Marinaden und Öle - Mezcla spricht die Gaumennerven an. Mich haben ganz besonders die Rezepte für den Alltag begeistert. Es handelte sich zwar nicht unbedingt immer um schnelle Küche, die Zubereitung war aber in der Regel eher unkompliziert und auch die Zutaten überwiegend in jedem gut sortierten Supermarkt erhältlich. Lediglich die Kochbananen stellten eine etwas größere Herausforderung dar. Tomaten, Paprika und viele verschiedene Chilies bringen in Belfrages Rezepten Farbe und Geschmack auf den Tisch. Manchens, wie etwa die Piri-Piri-Sauce, die Teil eines Auflaufs mit Tofu und Orzo ist, hat mich so begeistert, dass ich sie jetzt schon mehrfach in anderen Gerichten verwendet habe. Und auch die gratinierten Ofen-Paprika mit salsa roja waren so ganz nach meinem Geschmack, ebenso das Süßkartoffel-Curry, Ragu aus getrockneten Steinpilzen und viele andere der Fusionsgerichte.
Besonders gefällt mir an Belfrages Zusammenstellung, dass sie immer wieder zum Ausprobieren und Variationen ermutigt. So bleibt die Fusionsküche spontan und wandelbar - das kommt meiner eigenen Küchenphilosophie sehr entgegen. Zwar hat mir auch so manches Fisch- oder Fleischgericht aus "Mezcla" zugesagt, aber vor allem war das Buch für mich eine Bestätigung, dass auch Vegetarisches vielseitig, spannend und voller Geschmack sein kann. Mit dem Durch-Kochen nach dem Lesen bin ich trotz zahlreicher bereits ausprobierter Gerichte nicht am Ende, aber bisher wurde ich kein einziges Mal enttäuscht - und "Mezcla" hat einen Stammplatz in meiner Küche gefunden.
Wer es nicht so scharf mag, muss aber keine Angst haben: In fast allen Rezepten stellt die Autorin mildere Varianten oder Zutaten-Alternativen vor, mit denen ebenfalls gekocht werden kann. Ebenso gibt es immer wieder Tipps, wie ein Gericht vegan gestaltet werden kann.
Die Aufteilung von "Mezcla" macht allerdings schnell klar: Vegetarisch ist, ähnlich wie in der Ottolenghi-Küche, Trumpf. Die einzelnen Buchabschnitte heißen "Für jeden Tag", "Entertaining" und "Zu guter Letzt". Dabei sind die ersten beiden noch einmal aufgeteilt in Vegetarisch, Fisch und Fleisch, wobei die vegetarischen Gericht klar in der Mehrzahl sind. Während die "für jeden Tag" Gerichte meist ohne großen Aufwand zuzubereiten sind, dauert es bei "Entertaining" schon etwas länger. "Zu guter Letzt" trumpft mit Desserts, die ebenfalls nach Zeitaufwand und Komplizierheit sortiert sind.
Röstaromen und Salsas, leckere Marinaden und Öle - Mezcla spricht die Gaumennerven an. Mich haben ganz besonders die Rezepte für den Alltag begeistert. Es handelte sich zwar nicht unbedingt immer um schnelle Küche, die Zubereitung war aber in der Regel eher unkompliziert und auch die Zutaten überwiegend in jedem gut sortierten Supermarkt erhältlich. Lediglich die Kochbananen stellten eine etwas größere Herausforderung dar. Tomaten, Paprika und viele verschiedene Chilies bringen in Belfrages Rezepten Farbe und Geschmack auf den Tisch. Manchens, wie etwa die Piri-Piri-Sauce, die Teil eines Auflaufs mit Tofu und Orzo ist, hat mich so begeistert, dass ich sie jetzt schon mehrfach in anderen Gerichten verwendet habe. Und auch die gratinierten Ofen-Paprika mit salsa roja waren so ganz nach meinem Geschmack, ebenso das Süßkartoffel-Curry, Ragu aus getrockneten Steinpilzen und viele andere der Fusionsgerichte.
Besonders gefällt mir an Belfrages Zusammenstellung, dass sie immer wieder zum Ausprobieren und Variationen ermutigt. So bleibt die Fusionsküche spontan und wandelbar - das kommt meiner eigenen Küchenphilosophie sehr entgegen. Zwar hat mir auch so manches Fisch- oder Fleischgericht aus "Mezcla" zugesagt, aber vor allem war das Buch für mich eine Bestätigung, dass auch Vegetarisches vielseitig, spannend und voller Geschmack sein kann. Mit dem Durch-Kochen nach dem Lesen bin ich trotz zahlreicher bereits ausprobierter Gerichte nicht am Ende, aber bisher wurde ich kein einziges Mal enttäuscht - und "Mezcla" hat einen Stammplatz in meiner Küche gefunden.
December 27, 2022
Die Köchin Ixta Belfrage war mir dem Namen nach erstmal kein Begriff, bis ich sie mit Ottolenghi in Verbindung bringen konnte. An "Flavour" wirkte sie mit, auch in ihrem eigenen Werk Mezcla findet man eine Menge Einflüsse und Erwähnungen von Ottolenghi. Das Buch verspricht Fusionsküche, eine Mischung aus Italien, Brasilien und Mexiko. Schon thematisch fand ich das wahnsinnig spannend und das Durchblättern des Buchs bereitet Freude. Direkt auf den ersten Blick springen einem eher außergewöhnliche Kombinationen und spannende Gerichte ins Auge, welche zum Nachkochen anregen. Für Kochanfänger oder auch eher weniger motivierte Köche würde ich das Buch nicht empfehlen.
Beim Nachkochen haben sich für mich im Ergebnis neben einem geschmacklich stets fantastischen Ergebnis, dazu gleich mehr, zwei Problem ergeben, welche zu einem Sternabzug führen: Das Buch enthält keine Zeitangaben zur Zubereitungszeit der Rezepte. Ich hätte selbst nicht gedacht, dass mir das wichtig wäre, nun, da eine solche Angabe nicht enthalten war, hat sie gefehlt. Gerade da einige der Rezepte doch eher aufwendig sind, hätte eine Zeitangabe beim Auswählen der Rezepte durchaus geholfen. Der größere Kritikpunkt sind jedoch die durchweg nicht stimmigen Portionsangaben. Wir haben zu zweit immer mindestens die Menge für vier Personen gekocht und das war eher gerade so in Ordnung als zu viel. Das geht für mich in einem Kochbuch gar nicht, es sei denn es steht explizit dabei, dass die Portionsangabe als Teil eines Menüs gemeint ist oder eben als ein Bestandteil einer Hauptspeise.
Die getesteten Rezepte selbst konnten uns bisher allesamt begeistern. Getestet haben wir unter anderem das leckere Steinpilz-Ragout (schnell gemacht und mit Zutaten aus dem Vorratsschrank, insoweit fast einzigartig in dem Buch), den Kohlrabi mit Miso-Sauce-Meunière (kreativ, anders und eine totale Geschmacksexplosion!) und den Piri-Piri-Tofu über Knusper-Knusper-Orzo (vegan, vollwertig und spannend)! Auch die weiteren Rezepte, die wir bisher ausprobieren konnten, fanden wir toll. Hier gibts nichts zu meckern. Einzig aufgrund meiner persönlichen Präferenzen habe ich teilweise die Ölmenge deutlich reduziert, was meines Erachtens sehr gut ging.
Ein kleiner Kritikpunkt, der als solcher in die Bewertung aber nicht einfließt, sind die teilweise schwer zu beschaffenden Zutaten. Insbesondere Kochbananen, die ich total lecker finde und die hier in viele Rezepten auftauchen, bekommt man in Deutschland recht schwer und halten sich leider nicht lange. Das muss man allerdings meines Erachtens bei einem derartigen Kochbuch in Kauf nehmen, so dass ich hierfür keine Punkte abziehe.
Fazit: Ein fantastisches Kochbuch mit abwechslungsreichen und überraschenden Geschmackskombinationen, die zu einer waren Gaumenfreude werden!
Beim Nachkochen haben sich für mich im Ergebnis neben einem geschmacklich stets fantastischen Ergebnis, dazu gleich mehr, zwei Problem ergeben, welche zu einem Sternabzug führen: Das Buch enthält keine Zeitangaben zur Zubereitungszeit der Rezepte. Ich hätte selbst nicht gedacht, dass mir das wichtig wäre, nun, da eine solche Angabe nicht enthalten war, hat sie gefehlt. Gerade da einige der Rezepte doch eher aufwendig sind, hätte eine Zeitangabe beim Auswählen der Rezepte durchaus geholfen. Der größere Kritikpunkt sind jedoch die durchweg nicht stimmigen Portionsangaben. Wir haben zu zweit immer mindestens die Menge für vier Personen gekocht und das war eher gerade so in Ordnung als zu viel. Das geht für mich in einem Kochbuch gar nicht, es sei denn es steht explizit dabei, dass die Portionsangabe als Teil eines Menüs gemeint ist oder eben als ein Bestandteil einer Hauptspeise.
Die getesteten Rezepte selbst konnten uns bisher allesamt begeistern. Getestet haben wir unter anderem das leckere Steinpilz-Ragout (schnell gemacht und mit Zutaten aus dem Vorratsschrank, insoweit fast einzigartig in dem Buch), den Kohlrabi mit Miso-Sauce-Meunière (kreativ, anders und eine totale Geschmacksexplosion!) und den Piri-Piri-Tofu über Knusper-Knusper-Orzo (vegan, vollwertig und spannend)! Auch die weiteren Rezepte, die wir bisher ausprobieren konnten, fanden wir toll. Hier gibts nichts zu meckern. Einzig aufgrund meiner persönlichen Präferenzen habe ich teilweise die Ölmenge deutlich reduziert, was meines Erachtens sehr gut ging.
Ein kleiner Kritikpunkt, der als solcher in die Bewertung aber nicht einfließt, sind die teilweise schwer zu beschaffenden Zutaten. Insbesondere Kochbananen, die ich total lecker finde und die hier in viele Rezepten auftauchen, bekommt man in Deutschland recht schwer und halten sich leider nicht lange. Das muss man allerdings meines Erachtens bei einem derartigen Kochbuch in Kauf nehmen, so dass ich hierfür keine Punkte abziehe.
Fazit: Ein fantastisches Kochbuch mit abwechslungsreichen und überraschenden Geschmackskombinationen, die zu einer waren Gaumenfreude werden!
March 1, 2023
I borrowed this from the library and loved it so much I bought my own copy. There are a lot of things in this which are pleasing to me -- lots of veg-forward dishes, dips, complex interesting salads, as well as intriguing and relatively quick weeknight meals.
I've tried a few different things out of this:
Mango and cheese salad -- which both me and my partner loved so much I have made it a few times since, and also made it to bring to a friend's BBQ, and people seemed to like it there too
Oyster mushrooms skewers -- again a big hit, really tasty interesting vegan meal
Yoghurt herb dip
Mexican duck breast -- this didn't really land for me, but I did not do a good job with the duck itself, which is not Belfrage's fault, and I would be interested to try again
I love this book, but it is no means perfect. The graphic design of the book is nice enough, and the recipe writing is really clear. But it annoys me when I have to flip through various pages to work out what the thing is meant to look like (spoiler, a big salad on a flat serving dish with lots of herbs on top -- there's a specific look to the food styling too it's fair to say)
There's a fair bit of overlap between ingredients and flavour combos (she likes fruit in a savoury dish -- I think that's a fair assessment). There is also probably a bit of an outlay to buy things like maple syrup, chipotle chilli flakes and rose harissa. This is a common complaint about everyone Ottolenghi adjacent, and I understand some people find it off-putting, especially if people don't know whether they are into "fusion" food. If you already have a fairly full spice rack this is maybe not an issue for you (although there is a lot of lemon and lime juice here and my god lemons are expensive at the moment! But mangos are so cheap! What a world).
In any case, I highly recommend!
I've tried a few different things out of this:
Mango and cheese salad -- which both me and my partner loved so much I have made it a few times since, and also made it to bring to a friend's BBQ, and people seemed to like it there too
Oyster mushrooms skewers -- again a big hit, really tasty interesting vegan meal
Yoghurt herb dip
Mexican duck breast -- this didn't really land for me, but I did not do a good job with the duck itself, which is not Belfrage's fault, and I would be interested to try again
I love this book, but it is no means perfect. The graphic design of the book is nice enough, and the recipe writing is really clear. But it annoys me when I have to flip through various pages to work out what the thing is meant to look like (spoiler, a big salad on a flat serving dish with lots of herbs on top -- there's a specific look to the food styling too it's fair to say)
There's a fair bit of overlap between ingredients and flavour combos (she likes fruit in a savoury dish -- I think that's a fair assessment). There is also probably a bit of an outlay to buy things like maple syrup, chipotle chilli flakes and rose harissa. This is a common complaint about everyone Ottolenghi adjacent, and I understand some people find it off-putting, especially if people don't know whether they are into "fusion" food. If you already have a fairly full spice rack this is maybe not an issue for you (although there is a lot of lemon and lime juice here and my god lemons are expensive at the moment! But mangos are so cheap! What a world).
In any case, I highly recommend!
April 26, 2024
What this woman does to the concept of moqueca should be a crime.
She also seems to think it's a 100% Brazilian invention 100%, which is IMO cultural appropriation. She also kind of coily implies she invented herself the concept of passion fruit pudim, a recipe that has been around for decades and decades in many countries).
I just do not click with the Ottolenghi books. Belfrage seems to be an Ottolenghi alumni, so there is that already (but I had a chance to loan the book for a couple of days to read it). I just do not like that type of food and the whole preciousness of weird combos, complicated recipes with very long methods, specific origins for some foods (but just some), keeping some words in original languages but not others (agrião is watercress. Plain and simple. Why keep agrião in Portuguese but use passion fruit) and there is a whole look at me autoritaviness to the voice, which just does not click with me at all (blow torches are essential in the kitchen! Confit this squid even if the grilled version I originally tried was incredibly memorable) particularly when often the cooking seems a bit naïve sometimes (she never had black forest cake but is making a version of it! She calls something a mille feuilles because, why not? Dropping cherry tomatoes everywhere, including in places where I want to inquire what happens to their skins afterwards) and the results sometimes are « things like that moqueca pie which had me facepalming.
Do yourself a favor, google a proper moqueca recipe, an angolan traditional dish which is also traditional in Brazil, it's very simple, very pure, very delicious, and just serve it with plain white rice (and/or pirão) and you will better served than by this whole book.
She also seems to think it's a 100% Brazilian invention 100%, which is IMO cultural appropriation. She also kind of coily implies she invented herself the concept of passion fruit pudim, a recipe that has been around for decades and decades in many countries).
I just do not click with the Ottolenghi books. Belfrage seems to be an Ottolenghi alumni, so there is that already (but I had a chance to loan the book for a couple of days to read it). I just do not like that type of food and the whole preciousness of weird combos, complicated recipes with very long methods, specific origins for some foods (but just some), keeping some words in original languages but not others (agrião is watercress. Plain and simple. Why keep agrião in Portuguese but use passion fruit) and there is a whole look at me autoritaviness to the voice, which just does not click with me at all (blow torches are essential in the kitchen! Confit this squid even if the grilled version I originally tried was incredibly memorable) particularly when often the cooking seems a bit naïve sometimes (she never had black forest cake but is making a version of it! She calls something a mille feuilles because, why not? Dropping cherry tomatoes everywhere, including in places where I want to inquire what happens to their skins afterwards) and the results sometimes are « things like that moqueca pie which had me facepalming.
Do yourself a favor, google a proper moqueca recipe, an angolan traditional dish which is also traditional in Brazil, it's very simple, very pure, very delicious, and just serve it with plain white rice (and/or pirão) and you will better served than by this whole book.
May 7, 2025
This has rapidly become one of my favorite go-to cookbooks after we tried her pasta with dried porcini. Ixta's recipes have amazing flavor. We are not usually fond of habañero peppers- too hot for us - but we substitute other peppers such as Calabrian. The upside-down plantain omelet is absolutely incredible and has even converted my husband who is not usually a plantain fan. I look forward to her new book coming out in August!
It's also a joy to watch her cooking in video clips. She has that plummy Emily Blunt accent and yet is so down to earth. A treasure!
It's also a joy to watch her cooking in video clips. She has that plummy Emily Blunt accent and yet is so down to earth. A treasure!
December 5, 2022
Auf dieses Kochbuch – ich bin ja auch ein leidenschaftlicher Kochbuchsammler und probiere gerne Neues aus – war ich besonders neugierig. Was steckt hinter „Mezcla“? Dahinter steckt das spanische Wort mezcla, es bedeutet Mix, Mischung, Gemisch oder Fusion. Es ist ein schönes Wort, das für Essen und Kochen und auch für Musik und Kunst von Bedeutung ist. In diesem Buch steht es auch für das Mischen von Aromen und Zutaten, aber ebenso für die gemischte Abstammung und die Erziehung der herausragenden Ausnahme-Köchin mit unerschöpflichen Ideen Yotam Ottolenghi.
Denn Ottolenghi, für den sie fünf Jahre gearbeitet hat, hat ihr Leben vollkommen verändert.
Aber nun zu diesem herausragenden und etwas anderem Kochbuch. Schon die Einleitung hat mich total gefesselt und neugierig gemacht. Auch erklärt uns die Autorin einiges über die gebräuchlichen Zutaten. Die Aufteilung gefällt mir auch sehr gut: Da gibt es Gerichte für „Jeden Tag“ (schnellere, einfachere Rezepte) und „Entertaining (Zubereitungen, die mehr Zeit und Zutaten erfordern). Und so finde ich, ist für jeden etwas dabei. Ich muss gestehen, habe mich gleich auf die vegetarischen Gerichte gestürzt „Steinpilz-Ragu“ einfach spitze. Jedem Rezept ist ein Doppelseite gewidmet. Man kann das Endergebnis auf wunderbaren Bildern bewundern. Auf der anderen Seite findet man die Zutatenliste und die Zubereitung. Und schon kann man loslegen. Es gibt natürlich auf tolle Fisch- und Fleischgerichte. Und bei den Nachspeisen kennt meine Begeisterung keine Grenzen. „Die After-Dinner-Schokoladentarte ist einfach ein Traum.
Ich war und bin immer noch total begeistert. Ein tolles Kochbuch für Anfänger und Geübte und ein wunderbares Geschenk für jeden Anlass. Selbstverständlich vergebe ich hierfür gerne 5 Sterne.
Denn Ottolenghi, für den sie fünf Jahre gearbeitet hat, hat ihr Leben vollkommen verändert.
Aber nun zu diesem herausragenden und etwas anderem Kochbuch. Schon die Einleitung hat mich total gefesselt und neugierig gemacht. Auch erklärt uns die Autorin einiges über die gebräuchlichen Zutaten. Die Aufteilung gefällt mir auch sehr gut: Da gibt es Gerichte für „Jeden Tag“ (schnellere, einfachere Rezepte) und „Entertaining (Zubereitungen, die mehr Zeit und Zutaten erfordern). Und so finde ich, ist für jeden etwas dabei. Ich muss gestehen, habe mich gleich auf die vegetarischen Gerichte gestürzt „Steinpilz-Ragu“ einfach spitze. Jedem Rezept ist ein Doppelseite gewidmet. Man kann das Endergebnis auf wunderbaren Bildern bewundern. Auf der anderen Seite findet man die Zutatenliste und die Zubereitung. Und schon kann man loslegen. Es gibt natürlich auf tolle Fisch- und Fleischgerichte. Und bei den Nachspeisen kennt meine Begeisterung keine Grenzen. „Die After-Dinner-Schokoladentarte ist einfach ein Traum.
Ich war und bin immer noch total begeistert. Ein tolles Kochbuch für Anfänger und Geübte und ein wunderbares Geschenk für jeden Anlass. Selbstverständlich vergebe ich hierfür gerne 5 Sterne.
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March 8, 2023These recipes are really different! I made the fish poached in charred tomato sauce and the noodles with roasted oyster mushrooms and caramelized caraway onions, and both were really good. The first was bright and spicy and the second was just cool because I’ve never really cooked anything with caraway seeds in it before. Would try a bunch of other things in this if I didn’t have to return to the library.
April 24, 2023
A really fun and interesting fusion of Mexican and Italian, mixed with Ixta's personal style of cooking. I love the breakdown of fast food and entertaining food. Will slowly eat my way through this cookbook!
October 24, 2024
Flavour is one of my favourite cookbook, was looking forward to Ixta on her own, this book provides more delicious recipes that are easy to follow and full of flavour. Appreciate the use of plantain and yuca, and always provides options for substitutions.
December 30, 2022
Lots of interesting recipes to try
January 8, 2023
I’ve made 4 recipes and they are all fantastic! The peas slow cooked with tomato and onion were especially delicious and simple to prepare as well.
January 14, 2023
Want to try the Crispy Oyster Mushroom Skewers, the Miso Butter Butternut Gnocchi, and the Omelet Noodle recipes.
This entire review has been hidden because of spoilers.
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May 4, 2025will rate after trying some recipes!
October 16, 2023
This is such a beautiful and joyful book!
Nigella Lawson
Ixta’s multicultural roots translate to recipes in Mezcla that don’t shy away from fresh herbs, chiles, spices, pickles, tropical fruits, and, yes, chocolate and caramel (thankfully!)—where a mélange of flavors comes together in new and exciting ways. I’m thrilled to add her bold, vibrant, and enticing collection of recipes to my collection . . . and you will be too!
David Lebovitz
Ixta has a unique culinary voice, producing food that’s bold and intense and audacious. She pays no attention to rules, which means you decide to break them as well. Buckle up. It’s quite a ride.
Diana Henry
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Cult Flav
value 9
accessibility 8
writing 7
flavor 7
Sarah
7
All-in-all, the recipes in this book are creative, exciting, easy to follow, and more than half of what we tested were a smash.
If you're interested in making Brazilian-, Italian-, or Mexican-inspired dishes at home and need a place to start, I recommend getting a copy of this book.
P.S. The best recipes are the uglier looking ones
Nigella Lawson
Ixta’s multicultural roots translate to recipes in Mezcla that don’t shy away from fresh herbs, chiles, spices, pickles, tropical fruits, and, yes, chocolate and caramel (thankfully!)—where a mélange of flavors comes together in new and exciting ways. I’m thrilled to add her bold, vibrant, and enticing collection of recipes to my collection . . . and you will be too!
David Lebovitz
Ixta has a unique culinary voice, producing food that’s bold and intense and audacious. She pays no attention to rules, which means you decide to break them as well. Buckle up. It’s quite a ride.
Diana Henry
---
Cult Flav
value 9
accessibility 8
writing 7
flavor 7
Sarah
7
All-in-all, the recipes in this book are creative, exciting, easy to follow, and more than half of what we tested were a smash.
If you're interested in making Brazilian-, Italian-, or Mexican-inspired dishes at home and need a place to start, I recommend getting a copy of this book.
P.S. The best recipes are the uglier looking ones
June 12, 2023
Aptly named recipes to excite, this cookbook is an awesome contribution to flavor and creativity. The recipes are not easy but good food and flavor take some effort and these are worth it. I particularly like the many vegetarian recipes. I rarely give a 5 star rating but this book richly deserving of that rating. Bravo!
January 3, 2025
I’ve cooked nearly every recipe in this book and all of them are 10/10 bangers. Incredible!
August 3, 2023
Some of my favourite recipes I’ve cooked because the process is fun. And I loved all the cool tips and anecdotes of her life growing up and coming across different ingredients or flavour profiles.
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