Ixta’s culinary approach is deeply influenced by three countries that shaped her early life through travel, food, and fascination: Brazil, her mother’s homeland; Italy, where she spent part of her childhood; and Mexico, where her grandfather lived. Her professional journey in the kitchen began at Ottolenghi’s NOPI, followed by a role at the Test  Kitchen, where she spent five years working closely with Yotam Ottolenghi. During this time, she contributed to his columns in both The Guardian and The New York Times.

In 2020, Ixta co-authored the bestselling cookbook Flavour with Ottolenghi, and in 2022, she released her debut solo book, MEZCLA. The book was shortlisted for ‘Best Debut Cookbook’ at the Fortnum & Mason Awards and ‘Best International Cookbook’ at the James Beard Awards. MEZCLA was also featured on several ‘best cookbooks of 2022’ lists, including those by The Independent, The Times, Bon Appétit, Amazon, Spectator, and SquareMeal.

In both 2021 and 2022, Code Hospitality named Ixta one of the most influential women in the food industry. She serves as a contributing editor for Elle Magazine and has written for The Guardian, Suitcase Magazine, and Pit Magazine.