The story
In the heart of Mexico City, Masala y Maíz is the project of chefs Norma Listman and Saqib Keval. Their cooking traces the migration of people, ingredients, and techniques between South Asia, East Africa, and Mexico. The name itself captures the philosophy: “Maíz” honors Mexico’s native corn and the traditions that sustain it; “Masala” – a Hindi and Urdu word for a spice blend – anchors the kitchen’s exploration of shared flavors. The result is a cuisine that the chefs describe as “un mestizaje rebelde” – a rebellious blending born from years of research into family recipes and the movement of goods across three continents.
Every dish at Masala y Maíz is intensely personal. Norma and Saqib draw on their own heritage and the intersections of their cultures, cooking in the flavors and histories that emerge when communities come together. The food is an organic response to colonization and displacement – a culture of the in-between. This approach earned the restaurant a Michelin star in 2026, a recognition of its high-quality cooking and distinct culinary voice.
The chefs believe restaurants can be a powerful tool for environmental and social justice. They are committed not only to sourcing the best ingredients but also to fostering agricultural sustainability and better labor conditions across the food industry. Every plate at Masala y Maíz reflects this ethos: a fusion of tradition, research, and responsibility that makes the dining experience as meaningful as it is delicious.
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