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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!!

💥@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

Dónde comer y beber en restaurantes de mujeres CHINGONAS con Norma Listman. ¡Dilo más fuerte, Norma! 🗣️💜

Aquí, la cofundadora de @masalaymaiz nos cuenta desde restaurantes donde mujeres llevan más de 40 años trabajando, hasta proyectos como @lacocinadehumo de @thalia.levadura o lugares poco conocidos como @lactography que son una joya.

Desde el Valle de Guadalupe con @brumabakery de @maribelaldaco pasando por Guadalajara con @xokol_ de @xryswruelas, hasta unos drinks en @tlecan de @elimartinez_bll, sigue la guía de nuestra querida @normalistman.

Video: @aberu.go

#DondeComeYBebe #DCYB #NormaListman #MasalaYMaiz

Tuvimos el honor de recibir en nuestra cocina a tres mujeres extraordinarias: @besharamheena , @claudetteazepeda y @chefjihyekim . Los sabores de Gujarat reinterpretados desde Besharam; la mirada antropológica y profundamente personal de la cocina regional mexicana; y la cultura coreana a partir de recetas inspiradas en la cocina budista coreana.

En la mesa hubo taquitos y aguachile de maracuyá; pakora methi gota y dhokla con achaar de mango verde; mkjeok BBQ coreano, undhiyu puri y raas; galbijjim, pulpo al pastor y japgokbap con especias y semillas, acompañados de banchan.

Gracias, chefs, por compartir su cocina, su memoria y su forma de mirar el mundo a través de los ingredientes.

Seguimos celebrando el mes de marzo con mujeres que expanden la conversación alrededor de la cocina. Nos vemos en las próximas colaboraciones el 18 y 25 de marzo.

Tuvimos el honor de recibir en nuestra cocina a tres mujeres extraordinarias: @besharamheena , @claudetteazepeda y @chefjihyekim . Los sabores de Gujarat reinterpretados desde Besharam; la mirada antropológica y profundamente personal de la cocina regional mexicana; y la cultura coreana a partir de recetas inspiradas en la cocina budista coreana.

En la mesa hubo taquitos y aguachile de maracuyá; pakora methi gota y dhokla con achaar de mango verde; mkjeok BBQ coreano, undhiyu puri y raas; galbijjim, pulpo al pastor y japgokbap con especias y semillas, acompañados de banchan.

Gracias, chefs, por compartir su cocina, su memoria y su forma de mirar el mundo a través de los ingredientes.

Seguimos celebrando el mes de marzo con mujeres que expanden la conversación alrededor de la cocina. Nos vemos en las próximas colaboraciones el 18 y 25 de marzo.

Tuvimos el honor de recibir en nuestra cocina a tres mujeres extraordinarias: @besharamheena , @claudetteazepeda y @chefjihyekim . Los sabores de Gujarat reinterpretados desde Besharam; la mirada antropológica y profundamente personal de la cocina regional mexicana; y la cultura coreana a partir de recetas inspiradas en la cocina budista coreana.

En la mesa hubo taquitos y aguachile de maracuyá; pakora methi gota y dhokla con achaar de mango verde; mkjeok BBQ coreano, undhiyu puri y raas; galbijjim, pulpo al pastor y japgokbap con especias y semillas, acompañados de banchan.

Gracias, chefs, por compartir su cocina, su memoria y su forma de mirar el mundo a través de los ingredientes.

Seguimos celebrando el mes de marzo con mujeres que expanden la conversación alrededor de la cocina. Nos vemos en las próximas colaboraciones el 18 y 25 de marzo.

Tuvimos el honor de recibir en nuestra cocina a tres mujeres extraordinarias: @besharamheena , @claudetteazepeda y @chefjihyekim . Los sabores de Gujarat reinterpretados desde Besharam; la mirada antropológica y profundamente personal de la cocina regional mexicana; y la cultura coreana a partir de recetas inspiradas en la cocina budista coreana.

En la mesa hubo taquitos y aguachile de maracuyá; pakora methi gota y dhokla con achaar de mango verde; mkjeok BBQ coreano, undhiyu puri y raas; galbijjim, pulpo al pastor y japgokbap con especias y semillas, acompañados de banchan.

Gracias, chefs, por compartir su cocina, su memoria y su forma de mirar el mundo a través de los ingredientes.

Seguimos celebrando el mes de marzo con mujeres que expanden la conversación alrededor de la cocina. Nos vemos en las próximas colaboraciones el 18 y 25 de marzo.

Tuvimos el honor de recibir en nuestra cocina a tres mujeres extraordinarias: @besharamheena , @claudetteazepeda y @chefjihyekim . Los sabores de Gujarat reinterpretados desde Besharam; la mirada antropológica y profundamente personal de la cocina regional mexicana; y la cultura coreana a partir de recetas inspiradas en la cocina budista coreana.

En la mesa hubo taquitos y aguachile de maracuyá; pakora methi gota y dhokla con achaar de mango verde; mkjeok BBQ coreano, undhiyu puri y raas; galbijjim, pulpo al pastor y japgokbap con especias y semillas, acompañados de banchan.

Gracias, chefs, por compartir su cocina, su memoria y su forma de mirar el mundo a través de los ingredientes.

Seguimos celebrando el mes de marzo con mujeres que expanden la conversación alrededor de la cocina. Nos vemos en las próximas colaboraciones el 18 y 25 de marzo.