Michelin-Starred Restaurants in Mexico / Masala y Maíz, a Blend of Mexican, Indian, and African Recipes

By Alejandro Pohlenz

The Michelin brothers, André and Édouard—makers of a tire factory—conceived the famous Michelin Guide in 1900. The idea wasn’t to advertise or reward restaurants, but to encourage the use of automobiles. The guide included maps, directions to repair shops and gas stations, and… places to eat along the road. In 1926, they introduced the star system for those eateries—well, the star (there was only one at first). By 1931, they created the 1-, 2-, and 3-star ranking system.

This time, I’m delighted to introduce Masala y Maíz, holder of a Bib Gourmand (a Michelin Guide recognition for “excellent quality and value”) and a gleaming Michelin Star, awarded in 2025.

The beginnings

Let’s start from the beginning: the story of Masala y Maíz is… wait—let’s quickly explain what “Masala” means (you’ve probably heard of “chicken tikka masala”). It’s “a blend of different spices used in Indian cuisine that gives dishes their distinctive flavor and aroma.” Now, back to our story: in 2017, Ms. Norma Litman and Mr. Sagip Keval joined forces. Masala y Maíz, as their official page explains, “explores the migration of ingredients and cooking techniques between India, East Africa, and Mexico.” The creators call their concept “rebel mestizaje,” meaning they mix traditions guided by their own inventive spirit. In any case, it’s an incredibly original concept. (By the way, they despise the word “fusion.”)

A menu of 100 dishes

A quick overview—because they serve the “small” amount of 100 dishes. Highlights include the reinvented samosas (stuffed with suadero beef), makai pakka-style esquites (“a reinterpretation of classic Mexican corn cups with coconut milk and East African-style masala spices”), grilled jumbo shrimp in vanilla-infused butter paired with chilpachole, soft-shell crab tetela (“the union of sea and maize”), gordita with lamb chorizo, uttapam (a traditional Indian dish, like a savory, fermented pancake) served with tamarind and date chutney (a chutney is an Indian sauce that can be spicy, sweet, tangy—or all three at once), and Mexican street corn in coconut curry. For dessert: chocolate tamal, blackberry and hibiscus cake, or cardamom meringue with figs, pear, and walnuts.

A truly unique culinary revolution. A must-visit.

• What we love and you must try: Makai pakka-style esquites
• Address: Artículo 123 No. 116, Colonia Centro, Mexico City
• Hours: Closed on Tuesdays. Open Monday and Wednesday to Sunday, 12:00 p.m. – 6:00 p.m.
• Best for: Lunch
• Payment: Cash and cards
• Public transport nearby: Metro Juárez station
• Accessibility: Yes
• Reservations: Yes
• Phone: +52 55 6227 9468
• Pet friendly: Yes
• Kid friendly: Yes
• Vegan options: Yes