The Verdict
Masala y Maíz is the restaurant chefs Norma Listman and Saqib Keval built around their own histories: Listman grew up in Mexico, Keval in the Bay Area to East-African Indian parents, and the menu traces how ingredients and techniques actually travelled between those worlds. The Michelin Guide awarded it a Bib Gourmand in 2024 and a star in 2025; the World's 50 Best nominated it for an award the chefs declined, in keeping with the restaurant's politics.
It reads as mestizaje rather than novelty: the makai paka esquites, the gorditas with lamb chorizo and za'atar raita, the masala-grilled shrimp. The room in Colonia Centro is small, trendy and lunch-focused (it serves noon to early evening, closed Tuesdays), so this is a daytime reservation rather than a late dinner. Prices land in the upper-mid Mexico City band — a treat, fairly charged for the cooking.
The Kitchen
Chefs and co-owners Norma Listman and Saqib Keval cook a menu they describe as mestizaje, not fusion: a serious accounting of how Mexican, Indian and East African food cultures shaped one another. The signature makai paka esquites — equal parts Mexican, Swahili and Indian — gives the restaurant its name. Around it sit gorditas with lamb chorizo and za'atar raita, masala-grilled jumbo shrimp, and uttapam topped with chickpeas and tamarind-date chutney, all changing with the market.
The Room
The dining room in Colonia Centro is compact, contemporary and casual-trendy rather than formal — closer to a neighborhood room than a white-tablecloth one, despite the star. It is busy at lunch, peaking on Fridays, with natural wine and craft cocktails poured alongside. Book ahead and aim for a quieter weekday afternoon for the calmest seating.
Best for a Standout Lunch
Masala y Maíz is one of Mexico City's most rewarding lunches: original, personal cooking at a Michelin level without the formality or the dinner-length commitment. It suits a curious food-led date, a solo seat at a counter, or a small group happy to share plates across the table.
Not For
Not for a late dinner or a grand-occasion blowout — the kitchen serves daytime into early evening and closes Tuesdays, and the room is small and informal rather than a special-event space. Diners wanting a long tasting-menu marathon or a quiet, hushed dining room should choose a different Mexico City restaurant.
Reservations
Masala y Maíz takes reservations and is busy at lunch, so book ahead, particularly for Friday's peak and for weekends. It serves roughly noon to early evening and is closed Tuesdays, so plan a daytime visit rather than a late dinner. The room is in Colonia Centro near the Juárez border, central and walkable from Reforma.
Frequently Asked Questions
Who are the chefs at Masala y Maíz?
Masala y Maíz is owned and run by chefs Norma Listman and Saqib Keval. Listman grew up in Mexico and Keval in the San Francisco Bay Area to Indian parents from East Africa, and the restaurant grows directly out of their shared histories, tracing the real movement of ingredients and techniques between Mexico, India and East Africa.
Does Masala y Maíz have a Michelin star?
Yes. The Michelin Guide awarded Masala y Maíz a Bib Gourmand in 2024 and then a star in its 2025 Mexico selection. The World's 50 Best Restaurants also nominated the restaurant for an award, which Listman and Keval declined in keeping with the activist politics that shape how they run the room.
What is the signature dish at Masala y Maíz?
The signature is the makai paka esquites, a dish the chefs call equal parts Mexican, Swahili and Indian, which gives the restaurant its name. Other regulars include gorditas with lamb chorizo and za'atar raita, masala-grilled jumbo shrimp, and uttapam with chickpeas and tamarind-date chutney, all shifting with the season and the market.
Is Masala y Maíz open for dinner?
Masala y Maíz is primarily a lunch restaurant, serving from around noon into the early evening and closed on Tuesdays, with brunch on Saturdays. It is not a late-night dinner spot, so plan a daytime reservation. The room is small and fills quickly, peaking on Fridays, so booking ahead is strongly advised.
Also in Mexico City
Mexico City's modern dining runs from tasting-menu landmarks to market-driven rooms. Compare Pujol and Quintonil for the city's fine-dining benchmarks, or Contramar for its definitive long lunch.