Masala y Maiz

Based in Mexico City, Norma Listman and Saqib Keval met in the kitchen, tracing notes of ancestral recipes and community foodways. At their restaurant Masala y Maiz, named one of the 100 Greatest Places in the World by Time Magazine in 2019, Listman and Keval explore the migration of spices, chiles, ingredients and cooking techniques between Mexico, South Asia and East Africa. Their unique dining experiences present recipes and stories that explore the breadth and history of mestizaje. Committed to using their restaurant and access as chefs to fight for critical social justice issues, the chefs strive to be leaders in bettering the labor conditions and quality of life for those working in the food industry. Listman and Keval also travel the world giving lectures on food politics and food migrations, hosting cooking demonstrations and pop-up dinners.