Masala y Maíz in Mexico City blends Mexican corn traditions with Indian spices and East African flavors. Chefs Norma Listman and Saqib Keval create food rooted in family recipes, migration, and cultural exchange.
It brings together flavors and traditions from India, East Africa, and Mexico.
The name says it all:
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Masala means spice blend in Hindi and Urdu.
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Maíz is the native Mexican corn, the foundation of Mexico’s food heritage.
Why Their Food Matters
Norma and Saqib do more than cook. They explore the migration of ingredients, recipes, and techniques across continents.
Their food tells stories of:
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Colonization and displacement
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Family traditions passed through generations
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Shared flavors between cultures
How They Cook
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They use native Mexican corn and protect traditional farming.
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They cook with spices and methods from India and East Africa.
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They blend these into personal family recipes that reflect their own histories.
Every dish is a mestizaje—a cultural blend born from people coming together across borders.
Beyond the Plate
Masala y Maíz is not only about flavor.
Norma and Saqib believe food is a tool for environmental and social justice.
They ask tough questions:
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Where do your ingredients come from?
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Who grows them?
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How are workers treated in the kitchen and the fields?
The chefs use their platform to fight for better labor conditions in the food industry.
Why Visit
If you are in Mexico City and want more than just a meal, Masala y Maíz is for you.
You taste history, migration, and culture in every dish.
You also support a kitchen that cares about people and the planet.
