Masala y Maíz

Located in downtown Mexico City, find this restaurant with concrete walls and an open kitchen that reveals the heart of the establishment. It's an eclectic, vibrant place where Chefs Norma Listman and Saqib Keval cook with a seamless style, effortlessly blending African, Indian and Mexican cuisines. This is food that leaves a lasting impression, as in samosas tucked with suadero or potato with pepitas and topped with vibrant sauces. Superb prawns from Veracruz are grilled aggressively and come with melting butter infused with vanilla, while chilpachole, a red-hued seafood stew from Veracruz, is revamped with a tamal colado and softshell crab. The meal concludes on a strong note with a rich, fudgy chocolate tamal offset with fresh orange supremes, avocado mousse, and pistachio and rose powders.