South Asian and Mexican foods aren’t typically perceived as valuable, or worth more than ‘cheap eats’. That’s why Saqib Keval and Norma Listman created Masala y Maiz: to bring food back to community, where it’s valued. But there are complexities–Mexico City is undergoing a gentrification crisis, rising rent and erasing Spanish in some areas, and many customers are seeking out hotspot restaurants like Masala y Maiz. Mexico City is so fed up with gentrifying Americans that flyers are popping up: “New to the city? Working remotely? You’re a f—ing plague and the locals f—ing hate you. Leave.”
Masala y Maiz is countering this by completely reimagining how their restaurant runs: they employ a collective leadership model in the restaurant, and everything from their wine to corn is sourced ethically and specifically – often from female owned and indigenous companies.
Gentrification is just one of many challenges Masala y Maiz has risen to meet and overcome over the years: from attempted extortions by government agencies, being shut down, and ongoing corruption and bureaucracy in the food industry. Not only have they refused to pay the bribes, they’re bringing community back to the industry and to Mexico City.
Director Paula Mónaco Felipe
Producers Joy Jihyun Jeong
Editor Armando de la Cruz
Director of Photography Miguel Tovar
Associate Producer Ella Chi
Translation Creative Name
Editor-in-Chief Keshia Hannam
Head of Production Stephanie Tangkilisan
Senior Producer Joy Jihyun Jeong
Post Supervisor Syarifah Sa'diyah Skolastika Lupitawina
Color Nadya Gumanza
Sound Ezound Studios
Additional Music Comparsa Atomica by Joca Perpignan Illusory Rhythms by SPEARFISHER Strange Connection by Nobou Sophisticated Nostalgia by Nobou A Gentle Transition by Immersive Music Shape the Future by Ben Beiny
Additional Archival Material Getty Images Masala Y Maiz
Special Thanks Saqib Keval Norma Listman Sanchez Andrés Corado