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