The acclaimed Netflix series Chef’s Table has long showcased standout chefs, from the creative Grant Achatz (Alinea) to the poetic Dominique Crenn (Atelier Crenn) to the sustainable Dan Barber (Blue Hill). Until now, the series has only visited Mexico City once before: Enrique Olvera of Two MICHELIN Star Pujol.
In its latest season, Chef’s Table visits its first MICHELIN Bib Gourmand globally: Mexico City’s Masala y Maíz, opened by Chefs Norma Listman and Saqib Keval. Always busy, the vibrant spot serves eager crowds who savor its cross-cultural flavors and purposeful mission.
Below, we share five facts about Masala y Maíz.
1. A love story is at its core.
Chef Norma Listman grew up in Mexico, while Chef Saqib Keval grew up in the San Francisco Bay Area with Indian immigrant parents from East Africa. Meeting in Oakland, the duo fell in love through their mutual appreciation of food – conversing about recipes, ingredients, and culture. This year, the chefs' journey together reached new heights, welcoming baby Tonatiuh.
2. Masala y Maíz blends Indian, Mexican, and East African flavors.
The chefs create intense flavors and interesting nuances through bridging culinary traditions. Their signature esquites makai pakka is the embodiment of their restaurant name Masala y Maiz – equal parts Mexican, Swahili, and Indian. Using a classic Swahili preparation, they cook the Mexican maíz (corn) kernels in coconut milk and masala (spice mixture). Other standout cross-cultural dishes include infladita chaat and mango salad with grasshoppers.
3. Masala y Maíz is a MICHELIN Bib Gourmand, making it one of the best value restaurants in Mexico.
According to our MICHELIN Inspectors, top highlights on the menu include samosas de suadero, camarones pa’pelar (shrimp cooked with vanilla and lime, served with ghee) and kuku poisson (fried young chicken). For dessert, panacotta de té limón is a light and refreshing way to complete a highly satisfying meal.
4. The restaurant focuses on causes the chefs care about.
The chefs focus on building a more sustainable restaurant industry, using their own restaurant as a platform for change. They make sure to take care of their staff and improve their working conditions. Worker and farmer voices are the center of everything they do.
5. Mari Gold, their casual sister restaurant, is also recommended by The MICHELIN Guide.
With a dose of fun, dishes include freshly made picadas with flaky fish that are livened up with flecks of soft tomato, slices of green olive, and a tart chutney. Our Inspectors recommend starting with refreshing jugo verde and finishing with the very satisfying falooda dessert with plenty of rich and tangy marmalade, creamy-smooth ice cream, and rice flour noodles. Both Mari Gold and Masala y Maíz are among the best restaurants for international cuisine in Mexico City.
Hero image: Chef's Table - Netflix / Chefs Norma Listman and Saqib Keval
