Mixed Latin kitchen, an intimate cocktail lounge, and the very next place you need to make reservations for: all of this is Mezcla.

Situated on the corner of Summit and E 3rd St., Mezcla is a vibey new Latin-inspired restaurant and lively cocktail lounge all in one. A product of owner Garrett Talmage’s past with Columbus favorites like Cosecha and Nada, Mezcla is bringing back vibrant flavors to the Italian Village.

Behind Mezcla

“I used to be the executive chef at Cosecha, which was right here in the Italian Village. I was the second executive chef; the first one was Silas Caeton, who now owns ‘the lox bagel shop,’ and they do a fantastic job,” says Talmage.

Talmage is humble in saying he was just the “second chef” at Cosecha, though he eagerly recounted what it felt like to run that kitchen. The clear passion of being able to prepare Latin-inspired food in a fresh, vibrant way excites him. At Nada, he learned more about what went into running a restaurant.

From there, Talmage tried different concepts and spots but ultimately decided to cultivate the vibe of Mezcla. It’s fun, it’s friendly, and the food is just plain delicious. Everything is prepared with care, especially their tortillas, which undergo the tedious process of nixtamalization in-house.

“We’re going to be nixtamalizing our own corn, and then grinding it to make the masa,” says Talmage. “We’re ordering some corn from Oaxaca, using about 25% corn from there and then about 75% in a blend of corn here from Ohio. We’ll continue doing that as long as everything’s cost-affordable.”

And with Monica Ruiz, co-owner of Tortillería Maya, working at Mezcla, their nixtamalization is a recipe for success.

A Fresh Face and Food

“Mezcla is a chance to do the food I love,” says Talmage. “The word mezcla means mix, and it kind of gets cliche to a point, which is kind of funny, but we just get to do whatever we want.”

Though the menu has been kept secret as Mezcla prepares to open, we got a sneak peek (and bite) at some of the offerings. Split into three sections (Verduras, Mariscos, and Carne), the menu is less structured towards a typical dining experience and leans towards a “tapas” joint.

“You can choose your own experience here, too. You can have multiple small plates, or end up ordering the Chuleta Kan Kan, which is a gigantic two-and-a-half-pound pork chop that you can share with eight of your friends, if you want!”

^{Is your mouth watering yet? (Courtesy of Eat Local Ohio)}

Take it from us, you have to try these:

-Guacamole Y Salsa (A given, you really can’t go without this. And, their house salsa is made with pineapple!)

-Chile Relleno (Chef de Cuisine Victor Lazcano’s specialty!)

-Scallop Toastada (Crunchy, light, and irresistible.)

-Chuleta Kan Kan (Seriously, it’s huge. If you can get enough meat-eaters together to demolish this, I applaud you)

A particular standout that took us by surprise was the vegan Chile Relleno, Chef de Cuisine Victor Lazcano’s signature dish. Typically stuffed with cheese and fried, Lazcano’s take on this beloved dish is bold and experimental, utilizing a chorizo spiced oyster mushroom, frijoles negros, dill, and salsa de chiles secos.

The Chile Relleno is one of a few dishes on the menu that are already vegan or vegetarian-friendly. Other standouts include the Tacos de Camote, which feature roasted sweet potato and black bean puree, and the Enchiladas Suizas.

“For our guac and salsas, we serve our tostadas, which are fried in beef tallow, but we’re super vegetarian and vegan friendly. We have a completely separate fryer that, if someone lets us know their dietary restrictions, we will fry in avocado oil.”

Swaps can be made in dishes like the Ensalada Cesar, featuring an anchovy dressing that can be replaced with another dressing upon request. And, in place of the breadcrumbs, they serve roasted, nixtamalized corn as a crunchy topping spread atop the salad.

“The kitchen and the restaurant are entirely gluten-free, except for a few beers we have on tap,” says Talmage. “We don’t have flour in here, we don’t do flour tortillas.”

Mezcla also lacks the convection ovens found in nearly every kitchen. Talmage shared that they rely only on their wood-fired ovens to prepare their food, which adds a bit of char and life to each dish.

Without gluten, seed oils in fryers, and convection ovens in the kitchen, Mezcla proudly, from the kitchen to the bar, focuses on an additive-free experience. If you look behind the bar, you may not see some of the big-name tequila brands you’re familiar with, but instead a very high-end selection of tequilas and mezcals.

Welcome, Mezcla!

With reservations booming for the next few weeks, we urge you to get in sooner rather than later, especially with Cinco de Mayo right around the corner. Talmage teased us with an exclusive peek at Cinco de Mayo, noting that it will be their first ticketed event.

Uncharacteristically open on Mondays and Tuesdays, and an exception will be made for Cinco de Mayo, a special menu served all day for those who are able to snag a ticket to the event. Keep an eye out for Mezcla’s Instagram and website for more information.

Mezcla is sure to become a staple in the Italian Village, offering an upscale experience with a casual feel. Whether you’re there with the girls for a drink, going on a first date, or just want a really good taco at the bar, Mezcla is a must-try.

“We want you to have a good time. Order as much food as you want. Our kitchen is designed to get the food out relatively quickly,” says Talmage.“Everything is meant to be shared with friends.”

 

 

 

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Visit Mezcla!

1022 Summit St, Columbus

Website, Instagram

Are you our next featured spot? Please send all inquires, comments, and questions to mnader@eatlocalohio.com.