This Is TASTE 617: Masala y Maíz Is Rooting Deep in Mexico City
Jul 2, 2025
Norma Listman and Saqib Keval, the innovative chefs behind Masala y Maíz in Mexico City, delve into their unique approach to culinary fusion that marries Indian, East African, and Mexican traditions. They discuss their commitment to creating an equitable restaurant environment that prioritizes their workers, as well as the excitement of expanding to a new location. The duo also reflects on their memorable experiences shooting for Chef’s Table and navigating the challenges of cultural authenticity in a social media-driven dining scene.
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Saqib's Childhood Taco Memory
- Saqib Keval recalls his mom making leftover South Asian and Ethiopian meat dishes stuffed into hard taco shells with mayo and cheese.
- This memory influences his love for hard-shelled tacos and reflects a migration of culinary traditions.
Norma's Salpicón Memory
- Norma Listman fondly remembers her mom's salpicón, a shredded beef dish served cold on tostadas during hot months.
- The combination of lime vinaigrette, cotija cheese, and chipotle creates a refreshing, beloved meal in Mexico.
Adventurous Child Palate
- Norma and Saqib's young son has a demanding palate and dislikes repeating meals.
- He enjoys spicy, flavorful foods, even eating Norma's spicy rice rather than plain rice.