MEZCLA: Recipes to Excite

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What’s it about? Having spent her youth absorbing the diverse culinary traditions of Italy, Mexico, and Brazil, Ixta Belfrage’s style of cooking has always been defined by her inventive ingredient combinations and her bold approach to flavour fusions. In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. The Spanish word mezcla translates as mix, blend, or fusion, and that’s exactly what this book is; expect classic Italian dishes infused with vibrant Mexican flavours, traditional Mediterranean ingredients sitting side-by-side with Brazilian spices, and thoroughly idiosyncratic twists on familiar favourites. The recipe I’ve chosen is the rapturous (and vegan-friendly) Tomato Salad with Tahini Ginger Sauce, Chilli Oil and Crumpet Croutons. And yes, I did say Crumpet Croutons! Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver

I’ve been cooking from this book all through September and it’s still bristling with post-it notes for recipes I haven’t yet tried, but really, really want to. I love it as much as “Fire Islands” by Eleanor Ford and that’s high praise from me. Within the context of this book, it’s about mixing flavors and ingredients, but it also goes beyond that. It’s about how my mixed heritage and upbringing have shaped the person that I am and, ultimately, the way that I cook.Because of all this, Mexico was also a huge part ofmy upbringing. I have never lived in Mexico (afact I will one day correct), nor do I have Mexican blood, but it is very close to my heart. Thecountry and its food feel like a part of my identity. I felt this connection before I ever went there, most likely because of my Mexican name, but also undoubtedly because of the significance ofthe country as a place of political refuge for both sidesof my family. When I meet Ixta Belfrage on a fall morning in East London, the vibrant pink beret she’s wearing is the exact hue used in the cover design for her hit cookbook, Mezcla , recently released in the U.S. “Oh no!” she laughs. “It’s a total coincidence, I promise.” Whether accident or design, however, it does feel appropriate given Belfrage’s unique style of cooking, in which the rich, considered color palettes are almost as exciting and varied as her flavors. A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Times Cooking and the Food desk. By The New York Times It must be noted as the Belfrage does in the foreword, that fusion food comes with baggage. Despite all cuisine in some way being a result of thousands of years of migration, invasion, trade routes and cultural exchange, there are legitimate concerns around appropriation and the dilution of tradition. Who’s the author? Ixta Belfrage is a food writer and recipe developer. She co-authored the bestselling Ottolenghi FLAVOUR, and has spent the last five years honing her skills in the Ottolenghi Test Kitchen. If you want to know more about Ixta, read our Q&A here.

Ixta is an alchemist with flavor. Thrilling recipes full of life and imagination. I can’t wait to cook everything.” —Jessie Ware, singer and host of award-winning podcast Table MannersWe are in safe hands here though. Mezcla presents distinctive takes on recipes that feel familiar and new at the same time while still respecting the traditions from which they derive. It is a mezcla of playful, personal and imaginative cookery with recipes and inventiveness that you won’t find anywhere else. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Ixta’s journey—including her well-traveled life, her family experiences, and her writing and recipe-creating universe—is artfully represented in this book with lovely and interesting stories and absolutely terrific food. Fun and mesmerizing, it’s a book filled with not only great recipes but also is a true joy to read.” —David Kinch, chef of Manresa and author of At Home in the Kitchen 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.

There is so much joy to be found in this book, not least from Yuki Sugiura’s photography which is almost as satisfying as eating the actual dishes. The recipes are positively unsubtle, vibrant and as if designed by algorithm for maximum satisfaction (there’s a recipe for half a loaf of sourdough with cheese, honey and chilli butter for goodness sake). Ixta Belfrage is a talented chef bringing something new to the table, literally.After five years of honing her abilities in the Ottolenghi Test Kitchen and co-authoring the bestselling Ottolenghi FLAVOUR,Ixta’s first solo cookbook is an exciting and personal delve into her culinary history and food influences. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLAis a fusion of different cultures and food traditions. MEZCLAtranslates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. This might seem irrelevant, but the fact that my grandfather was deported from the US led him to settle in Mexico, where he spent twenty-eight years of his life in a beautiful house in Cuernavaca, just outside Mexico City. Along with his wife, Mary, he ran this as a halfway house for political refugees, a halfway house where my mother and her family would find safety in ’66, having fled from the Brazilian right-wing military regime. Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie Ware Mezcla, meaning ‘mixture’ in Spanish, is a celebration of fusion food and represents a journey through author Ixta Belfrage’s childhood experiences of Italy, Brazil and Mexico. You may recognise Ixta as the co-author of Flavour alongside benevolent culinary overlord Yotam Ottolenghi.First, I know that these are not chiles rellenos in the true sense of the dish. They are not filled with traditional ingredients,* and they are not battered and deep-fried. They are, however, inspired by chiles rellenos (one of my favorite dishes of all time) and they are also, quite literally, chiles rellenos—stuffed (chile) peppers.** The word mezcla (not to be confused with the delicious drink mezcal) means “mix,”“mixture,”“blend,” or “fusion” in Spanish. It’s a beautiful word that has meaning in food and cooking, and also in music and art.

One-in-a-million creativity, Ixta's food is simply outstanding!” —Yotam Ottolenghi, chef and New York Times bestselling author of Ottolenghi FlavorAs a final note, we did not test or include cookbooks from recipes writers who work with New York Times Cooking or New York Times Food to avoid any conflict of interest. But we have highlighted the work of these writers below. Books From Our New York Times Cooking Family And while, as mentioned, it’s Belfrage's first solo title, she co-authored Flavour along with the great Ottolenghi and is at her most contagiously confident with big, bold bright flavours. Some recipes, to be sure, include ingredients you might not have in your kitchen cupboards already, but there’s generous room for manoeuvre and plenty of recipes that provide adventure more accessibly. Life Is What You Bake It: Recipes, Stories and Inspiration to Bake Your Way to the Top” (Clarkson Potter) by Vallery Lomas First make sure to soak the rice for at least 2 hours, or overnight. When you’re ready to start cooking, turn the oven broiler to the highest setting. Waffles and Mochi: Get Cooking! Learn to Cook Tomato Candy Pasta, Gratitouille and Other Tasty Recipes: A Kids Cookbook” (Clarkson Potter) by Yewande Komolafe with a foreword by Michelle Obama