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Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

Saqib Keval (@saqibkeval) and Norma Listman (@normalistman), are total icons on the food scene. They’re the co-founders of Mexico’s most in demand food spots, Masala y Maíz (@masalaymaiz) and Mari Gold (@mari.gold.mx). Renowned for their world class food, regenerative food to table farming and powerful activism. So much so that there’s a chefs table episode on Netflix dropping soon detailing their collective greatness in fusing Mexican and Indian food. More on that from us soon. Because right now, it’s all about their most recent venture together - parenthood.

Welcoming a baby wasn’t easy. From letting go working non-stop, to introducing a better work-life balance in their restaurants, they knew every corner of their life needed to change to be parents. But it was worth it for their now 9-month old Tonatiuh, who’s with them in the restaurant all the time (their team sneaks him tortillas).

They’ve got one clear aspiration for Tonatiuh: to fight for what’s right. They’re raising him to follow in their footsteps into activism.

Pics: @analorenzana

A partir del 27 de noviembre, se estrena la nueva temporada de @chefstableofficial en @netflix, donde tuvimos la oportunidad de contar la historia de Masala y Maíz y Mari Gold, y mostrar un poco del gran trabajo que nuestro equipo hace todos los días.

Nos llena de emoción y agradecimiento compartir esto con toda nuestra comunidad. ✊🏾❤️🔥

On November 27, we will be featured in the new season of @chefstableofficial on @Netflix. We are excited to share with you the stories of @masalaymaiz, @mari.gold.mx and the incredible work thatour teams do each day to make this dream a reality.

We are so grateful to share this ihuge honor with all our community. See you on November 27!!

Thank you @foodandwine for sharing the story behind our Pay What You Can Days initiative.

What started at Masala y Maiz as a way to make hospitality more accessible is now becoming a Global Hospitality Day on August 26, 2026 — with restaurants around the world joining us in reimagining what community can look like through food.

Know a chef or restaurant that should be part of it? Tag them below.

Follow @pagaloquepuedas_paywhatyoucan to meet all the restaurants making this possible.

Gracias @foodandwine por compartir la historia de @pagaloquepuedas_paywhatyoucan

Lo que comenzó en Masala y Maiz como una forma de hacer la hospitalidad más accesible, hoy se convierte en un Día Global de Hospitalidad este 26 de agosto de 2026, con restaurantes de todo el mundo imaginando nuevas formas de construir comunidad a través de la comida.

¿Hay algún chef o restaurante que debería sumarse? Etiquétalo aquí.

Sigue a @pagaloquepuedas_paywhatyoucan para conocer a todos los restaurantes participantes

Thank you @foodandwine for sharing the story behind our Pay What You Can Days initiative.

What started at Masala y Maiz as a way to make hospitality more accessible is now becoming a Global Hospitality Day on August 26, 2026 — with restaurants around the world joining us in reimagining what community can look like through food.

Know a chef or restaurant that should be part of it? Tag them below.

Follow @pagaloquepuedas_paywhatyoucan to meet all the restaurants making this possible.

Gracias @foodandwine por compartir la historia de @pagaloquepuedas_paywhatyoucan

Lo que comenzó en Masala y Maiz como una forma de hacer la hospitalidad más accesible, hoy se convierte en un Día Global de Hospitalidad este 26 de agosto de 2026, con restaurantes de todo el mundo imaginando nuevas formas de construir comunidad a través de la comida.

¿Hay algún chef o restaurante que debería sumarse? Etiquétalo aquí.

Sigue a @pagaloquepuedas_paywhatyoucan para conocer a todos los restaurantes participantes

Thank you @foodandwine for sharing the story behind our Pay What You Can Days initiative.

What started at Masala y Maiz as a way to make hospitality more accessible is now becoming a Global Hospitality Day on August 26, 2026 — with restaurants around the world joining us in reimagining what community can look like through food.

Know a chef or restaurant that should be part of it? Tag them below.

Follow @pagaloquepuedas_paywhatyoucan to meet all the restaurants making this possible.

Gracias @foodandwine por compartir la historia de @pagaloquepuedas_paywhatyoucan

Lo que comenzó en Masala y Maiz como una forma de hacer la hospitalidad más accesible, hoy se convierte en un Día Global de Hospitalidad este 26 de agosto de 2026, con restaurantes de todo el mundo imaginando nuevas formas de construir comunidad a través de la comida.

¿Hay algún chef o restaurante que debería sumarse? Etiquétalo aquí.

Sigue a @pagaloquepuedas_paywhatyoucan para conocer a todos los restaurantes participantes

Thank you @foodandwine for sharing the story behind our Pay What You Can Days initiative.

What started at Masala y Maiz as a way to make hospitality more accessible is now becoming a Global Hospitality Day on August 26, 2026 — with restaurants around the world joining us in reimagining what community can look like through food.

Know a chef or restaurant that should be part of it? Tag them below.

Follow @pagaloquepuedas_paywhatyoucan to meet all the restaurants making this possible.

Gracias @foodandwine por compartir la historia de @pagaloquepuedas_paywhatyoucan

Lo que comenzó en Masala y Maiz como una forma de hacer la hospitalidad más accesible, hoy se convierte en un Día Global de Hospitalidad este 26 de agosto de 2026, con restaurantes de todo el mundo imaginando nuevas formas de construir comunidad a través de la comida.

¿Hay algún chef o restaurante que debería sumarse? Etiquétalo aquí.

Sigue a @pagaloquepuedas_paywhatyoucan para conocer a todos los restaurantes participantes

Thank you @foodandwine for sharing the story behind our Pay What You Can Days initiative.

What started at Masala y Maiz as a way to make hospitality more accessible is now becoming a Global Hospitality Day on August 26, 2026 — with restaurants around the world joining us in reimagining what community can look like through food.

Know a chef or restaurant that should be part of it? Tag them below.

Follow @pagaloquepuedas_paywhatyoucan to meet all the restaurants making this possible.

Gracias @foodandwine por compartir la historia de @pagaloquepuedas_paywhatyoucan

Lo que comenzó en Masala y Maiz como una forma de hacer la hospitalidad más accesible, hoy se convierte en un Día Global de Hospitalidad este 26 de agosto de 2026, con restaurantes de todo el mundo imaginando nuevas formas de construir comunidad a través de la comida.

¿Hay algún chef o restaurante que debería sumarse? Etiquétalo aquí.

Sigue a @pagaloquepuedas_paywhatyoucan para conocer a todos los restaurantes participantes

En Masala y Maiz creemos que los restaurantes tienen el poder de construir comunidad — si decidimos usarlos así. Nuestra iniciativa de días de Paga Lo Que Puedas nació de esa convicción. Y ahora se convirtió en algo más grande: un Día Global de Hospitalidad el 26 de agosto de 2026, con restaurantes de todo el mundo participando.
Este día es nuestro acto de fe en que la industria restaurantera puede ser un motor de comunidad y dignidad.

¿Hay chefs o restaurantes en tu ciudad que quieras ver participar? Etiquétalos aquí ♥️

Síguenos en @pagaloquepuedas_paywhatyoucan — estaremos presentando a cada uno de los restaurantes participantes que hacen esto posible.

#PagaLoQuePuedas #DíaGlobalDeHospitalidad #ComeLaQuieras #MasalaYMaiz #Hospitalidad RestauranteConPropósito

//
At Masala y Maiz we believe restaurants have the power to build community — if we choose to use them that way. Our Pay What You Can days were born from that conviction. And now it'’ grown into something bigger: a Global Day of Hospitality on August 26, 2026, with restaurants all over the world joining in.

This day is our act of faith that the restaurant industry can be a force for community and dignity.

Are there chefs or restaurants in your city that you want to see participate? Tag them here ♥️

Follow us at @pagaloquepuedas_paywhatyoucan — we’ll be introducing each of the participating restaurants making this possible.

See some of the participating restaurants tagged in the first comment.

💥@normalistman es mi amiga más punk, la más radical.💥
Vive mostrándonos que las cosas se pueden hacer de manera distinta, incluyente y colaborativa. En su mesa cabemos todas.

🔸🔸🔸🔸🔸🔸🔸

A principios de marzo @anahop me propuso hacer una serie de retratos de mujeres. Juntas elegimos a amigas queridas: mujeres poderosas, creativas y con un enorme sentido de comunidad.
También nos retratamos entre nosotras. Porque el acto de mirarnos y dejarnos mirar también nos toca.

Acá les va la serie de a poquito.

Capa Chamula con lana tejida en telar de pedal y pintada a mano con tintes naturales por @juana_lopez_santiz, artesana de San Juan Chamula, Chiapas. Falda Hunky Dory.
Tocado @ivankavalos @shoescollection

—

💥@normalistman is my most punk friend, the most radical. 💥 She’s always showing us that things can be done differently, inclusively, and collaboratively. There’s room for everyone at her table.

🔸🔸🔸🔸🔸🔸🔸
Early March, @anahop suggested we do a series of portraits of women. Together, we chose dear friends: powerful, creative women with a deep sense of community.
We also photographed each other. Because the act of looking at one another and letting ourselves be seen moves us, too.

Here’s the series, bit by bit.

Chamula cape made with wool woven on a pedal loom and hand-painted with natural dyes by @juana_lopez_santiz, artisan from San Juan Chamula, Chiapas. Hunky Dory skirt.
Headpiece @ivankavalos @shoescollection

—

Fotografia / Foto @anahop
Ropa / Coat @carlafernandezmx
Tocado / Head piece @ivankavalos @shoescollection
Maquillaje / make up @maripili7
Estilismo / styling @filesxcato y Carla Fernández Team

@coshuhernandez
@fanymanzaniitha
@darian_lh17
@joanaa_me
@adrig.zz

#8M #WomensDay #CreativeWomen

💥@normalistman es mi amiga más punk, la más radical.💥
Vive mostrándonos que las cosas se pueden hacer de manera distinta, incluyente y colaborativa. En su mesa cabemos todas.

🔸🔸🔸🔸🔸🔸🔸

A principios de marzo @anahop me propuso hacer una serie de retratos de mujeres. Juntas elegimos a amigas queridas: mujeres poderosas, creativas y con un enorme sentido de comunidad.
También nos retratamos entre nosotras. Porque el acto de mirarnos y dejarnos mirar también nos toca.

Acá les va la serie de a poquito.

Capa Chamula con lana tejida en telar de pedal y pintada a mano con tintes naturales por @juana_lopez_santiz, artesana de San Juan Chamula, Chiapas. Falda Hunky Dory.
Tocado @ivankavalos @shoescollection

—

💥@normalistman is my most punk friend, the most radical. 💥 She’s always showing us that things can be done differently, inclusively, and collaboratively. There’s room for everyone at her table.

🔸🔸🔸🔸🔸🔸🔸
Early March, @anahop suggested we do a series of portraits of women. Together, we chose dear friends: powerful, creative women with a deep sense of community.
We also photographed each other. Because the act of looking at one another and letting ourselves be seen moves us, too.

Here’s the series, bit by bit.

Chamula cape made with wool woven on a pedal loom and hand-painted with natural dyes by @juana_lopez_santiz, artisan from San Juan Chamula, Chiapas. Hunky Dory skirt.
Headpiece @ivankavalos @shoescollection

—

Fotografia / Foto @anahop
Ropa / Coat @carlafernandezmx
Tocado / Head piece @ivankavalos @shoescollection
Maquillaje / make up @maripili7
Estilismo / styling @filesxcato y Carla Fernández Team

@coshuhernandez
@fanymanzaniitha
@darian_lh17
@joanaa_me
@adrig.zz

#8M #WomensDay #CreativeWomen

💥@normalistman es mi amiga más punk, la más radical.💥
Vive mostrándonos que las cosas se pueden hacer de manera distinta, incluyente y colaborativa. En su mesa cabemos todas.

🔸🔸🔸🔸🔸🔸🔸

A principios de marzo @anahop me propuso hacer una serie de retratos de mujeres. Juntas elegimos a amigas queridas: mujeres poderosas, creativas y con un enorme sentido de comunidad.
También nos retratamos entre nosotras. Porque el acto de mirarnos y dejarnos mirar también nos toca.

Acá les va la serie de a poquito.

Capa Chamula con lana tejida en telar de pedal y pintada a mano con tintes naturales por @juana_lopez_santiz, artesana de San Juan Chamula, Chiapas. Falda Hunky Dory.
Tocado @ivankavalos @shoescollection

—

💥@normalistman is my most punk friend, the most radical. 💥 She’s always showing us that things can be done differently, inclusively, and collaboratively. There’s room for everyone at her table.

🔸🔸🔸🔸🔸🔸🔸
Early March, @anahop suggested we do a series of portraits of women. Together, we chose dear friends: powerful, creative women with a deep sense of community.
We also photographed each other. Because the act of looking at one another and letting ourselves be seen moves us, too.

Here’s the series, bit by bit.

Chamula cape made with wool woven on a pedal loom and hand-painted with natural dyes by @juana_lopez_santiz, artisan from San Juan Chamula, Chiapas. Hunky Dory skirt.
Headpiece @ivankavalos @shoescollection

—

Fotografia / Foto @anahop
Ropa / Coat @carlafernandezmx
Tocado / Head piece @ivankavalos @shoescollection
Maquillaje / make up @maripili7
Estilismo / styling @filesxcato y Carla Fernández Team

@coshuhernandez
@fanymanzaniitha
@darian_lh17
@joanaa_me
@adrig.zz

#8M #WomensDay #CreativeWomen

Durante años hemos hecho Paga Lo Que Puedas / Pay What You Can en nuestros restaurantes.

Han sido de nuestros días más significativos: vecinos, colegas, familias, personas mayores, gente nueva y clientes de siempre compartiendo mesa. Sin jerarquías. Sin barreras. Solo personas comiendo juntas.

El año pasado invitamos a restaurantes de la Ciudad de México a sumarse. Funcionó—no solo financieramente, también en lo social. Nos recordó lo que los restaurantes pueden ser.

Luego, restaurantes de todo el mundo empezaron a escribirnos para participar.
Así que este año lo llevamos a nivel global.
El miércoles 26 de agosto de 2026 lanzamos el primer Día Internacional Paga Lo Que Puedas: un día en el que los restaurantes operan con normalidad, pero cada persona paga lo que puede.

Nos emociona compartir los primeros restaurantes participantes. Y esto apenas empieza.
Se trata de lo que puede ser nuestra industria cuando se construye desde la confianza y la comunidad. La hospitalidad no es solo una transacción: puede ser un espacio de dignidad y cuidado.

Si quieres ser parte, visita el link en nuestro perfil o escríbenos a @pagaloquepuedas_paywhatyoucan

Durante años hemos hecho Paga Lo Que Puedas / Pay What You Can en nuestros restaurantes.

Han sido de nuestros días más significativos: vecinos, colegas, familias, personas mayores, gente nueva y clientes de siempre compartiendo mesa. Sin jerarquías. Sin barreras. Solo personas comiendo juntas.

El año pasado invitamos a restaurantes de la Ciudad de México a sumarse. Funcionó—no solo financieramente, también en lo social. Nos recordó lo que los restaurantes pueden ser.

Luego, restaurantes de todo el mundo empezaron a escribirnos para participar.
Así que este año lo llevamos a nivel global.
El miércoles 26 de agosto de 2026 lanzamos el primer Día Internacional Paga Lo Que Puedas: un día en el que los restaurantes operan con normalidad, pero cada persona paga lo que puede.

Nos emociona compartir los primeros restaurantes participantes. Y esto apenas empieza.
Se trata de lo que puede ser nuestra industria cuando se construye desde la confianza y la comunidad. La hospitalidad no es solo una transacción: puede ser un espacio de dignidad y cuidado.

Si quieres ser parte, visita el link en nuestro perfil o escríbenos a @pagaloquepuedas_paywhatyoucan

PRIMAVERA

JUDAS #cartoneriamexicana

JUDAS #cartoneriamexicana

JUDAS #cartoneriamexicana

JUDAS #cartoneriamexicana

Are we taking notes? 📝

#workersrights #restaurantbusiness #customerservice #chefstable #businessmanagement

We need more restaurant cultures to be like this!! 🙌 @normalistman

#restaurantculture #workconditions #customerservice #foodservice

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

#chefspotlight on Chef Norma Listman & Chef Saqib Keval. Masala y Maíz is a love story told through food. The chefs blend Mexican, Indian, and East African influences into a cuisine that reflects identity, migration, and memory — while building a restaurant that puts farmers, workers, and community at the center.

It is proof that a restaurant can be both deeply personal and bigger than the plate.

Watch their episode of Chef’s Table: Talks on YouTube.

#chefspotlight #masalaymaiz #foodculture #michelinstarfood

Conflict resolution tip… she’s always right. Welcome to Chef’s Table: Talks @normalistman & @saqibkeval 🍽️ Watch the full episode on YouTube!

#couplestherapy #chefstable #foodpodcast #relationshipgoals #cheflife