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Trendy spot with an industrial-chic vibe serving traditional meals with Indian & African elements.
Hours
| Monday (Benito Juárez’s birth (Observed)) | 12–6 PM Hours might differ |
| Tuesday | Closed |
| Wednesday | 12–6 PM |
| Thursday | 12–6 PM |
| Friday | 12–6 PM |
| Saturday (Benito Juárez’s birth) | 12–6 PM Hours might differ |
| Sunday | 12–6 PM |
Address and Contact Information
Address: C. Artículo 123 116, Colonia Centro, Centro, Cuauhtémoc, 06040 Cuauhtémoc, CDMX, Mexico
Phone: +52 55 6227 9468
Website: https://www.masalaymaiz.com/
Menu Photos
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Reviews
Sean Fuller
Wonderful!!! Norma and Saqib, the owners have out done themselves. The service, servers, food, cocktails, and wines are amazing. I watched them on YouTube talk about other independent restaurants before our trip. I had the Feni Daquiri (2) which were amazing. They bring each table a starter, which when we were there it was boiled peanuts with warm spices. One could eat the shells they were that good. We had Mejillones Balchao as an appitizer. Then the Pesca Khatti Mithi for the main course. Again, amazing….. make sure to make reservations in advance…
… moreSaman Y.
Important tip: make a reservation. Even on a weekday (we went on a Thursday), we almost had an issue getting a table. This place fills up quickly. One thing that stood out, and not just to us, was the hostess’s attitude. After reading other reviews, it’s clear many guests have mentioned the same thing, which makes it surprising that this hasn’t been addressed. In contrast, the rest of the staff were genuinely friendly, attentive, and welcoming.
Masala y Maíz offers an interesting concept that blends Indian and Mexican cuisine, but the overall experience felt slightly disconnected. The design, the menu, and the food itself didn’t fully align, which felt odd for a restaurant with this reputation.
Another unexpected issue was the lack of an English menu. For a restaurant that attracts international diners, it’s surprising that guests have to rely on translation apps (which don’t translate dishes accurately) or depend entirely on staff explanations and personal recommendations, which naturally vary.
That said, the food itself was very good. Everything we tried, from the sauces to the starters and side elements, was flavorful and thoughtfully prepared. The chicken was excellent, and while the shrimp dish only included two pieces, the richness of the flavor helped justify it.
The table next to us ordered the fish and mentioned the crust felt a bit heavy for their taste (we didn’t try it ourselves).
… moreMasala y Maíz offers an interesting concept that blends Indian and Mexican cuisine, but the overall experience felt slightly disconnected. The design, the menu, and the food itself didn’t fully align, which felt odd for a restaurant with this reputation.
Another unexpected issue was the lack of an English menu. For a restaurant that attracts international diners, it’s surprising that guests have to rely on translation apps (which don’t translate dishes accurately) or depend entirely on staff explanations and personal recommendations, which naturally vary.
That said, the food itself was very good. Everything we tried, from the sauces to the starters and side elements, was flavorful and thoughtfully prepared. The chicken was excellent, and while the shrimp dish only included two pieces, the richness of the flavor helped justify it.
The table next to us ordered the fish and mentioned the crust felt a bit heavy for their taste (we didn’t try it ourselves).
Farah Dagher
Very cool restaurant with an amazing playlist — the music really sets the tone. The atmosphere was lively, energetic, and fun. I also loved what the restaurant stands for, which makes the experience feel even more meaningful.
The open kitchen concept is a big plus — I always enjoy seeing the action and energy behind the scenes. Service was great as well: attentive, friendly, and well-paced.
We ordered the samosas, pickles, and the whole chicken. Everything was delicious. The flavors were a beautiful fusion — bold, balanced, and really well executed. I also had a fermented pineapple drink that was super tasty and refreshing.
Overall, a great vibe, great food, and a place we’d happily return to.
… moreThe open kitchen concept is a big plus — I always enjoy seeing the action and energy behind the scenes. Service was great as well: attentive, friendly, and well-paced.
We ordered the samosas, pickles, and the whole chicken. Everything was delicious. The flavors were a beautiful fusion — bold, balanced, and really well executed. I also had a fermented pineapple drink that was super tasty and refreshing.
Overall, a great vibe, great food, and a place we’d happily return to.
Nirm L
Masala y Maíz continues to be outstanding. The new location is larger, more modern, and still warm. It’s Michelin-recognized two years running, and it shows. Front-of-house service was exceptional—coordinated, attentive, and confident. We had multiple dietary restrictions, and the team handled everything flawlessly, even having the chef guide our coursed meal. Every dish was excellent, with a smart blend of Indian and Mexican flavors. Pricey, but justified. Reservations and a deposit are required. Truly Michelin-level.
… moreJea Kim
Mexican, Indian, East African, and Chinese wine. The whole concept immediately reminded me of Tatiana by Kwame Onwuachi in NYC, but with even more range. There’s a little bit of everything on each plate, yet none of the identities screamed to overpower one another.
My favorite dish was the vanilla chili butter grilled prawn. The prawn itself was already cooked beautifully, but the vanilla butter took it somewhere else entirely. Aromatic and that initial vanilla punch made us weirdly emotional.
For the kuku poussin, definitely go with the chico size. I’ve never seen young chicken served outside of Asia, and even then it’s usually served in soups rather than fried. Here, the chicken was predictably tender, and the combo with sweet potato purée and pickled jicama and apples gave off old school KFC (Korean fried chicken) vibes.
The chai latte was also low-key amazing. No cinnamon-heavy sweetness, no excessive milkiness, just clean, fragrant spice.
… moreMy favorite dish was the vanilla chili butter grilled prawn. The prawn itself was already cooked beautifully, but the vanilla butter took it somewhere else entirely. Aromatic and that initial vanilla punch made us weirdly emotional.
For the kuku poussin, definitely go with the chico size. I’ve never seen young chicken served outside of Asia, and even then it’s usually served in soups rather than fried. Here, the chicken was predictably tender, and the combo with sweet potato purée and pickled jicama and apples gave off old school KFC (Korean fried chicken) vibes.
The chai latte was also low-key amazing. No cinnamon-heavy sweetness, no excessive milkiness, just clean, fragrant spice.
Jane Peshkova
We had a wonderful dinner here. The food was absolutely delicious. The meat samsa was especially impressive. We also loved the shrimp, the mussels, and the chicken, which honestly stole the show. Everything was cooked beautifully and tasted amazing.
The kitchen overall is fantastic, high-quality.
The only downside was the noise level. We were there around 6 pm, and it was so loud that we had to raise our voices to talk. Maybe lowering the music a bit would help, or perhaps the rooms on the right or left side offer better acoustics, since we were seated in the center.
Still, the experience and the food were outstanding, and we’d definitely come back.
… moreThe kitchen overall is fantastic, high-quality.
The only downside was the noise level. We were there around 6 pm, and it was so loud that we had to raise our voices to talk. Maybe lowering the music a bit would help, or perhaps the rooms on the right or left side offer better acoustics, since we were seated in the center.
Still, the experience and the food were outstanding, and we’d definitely come back.
Nikesh Shah
Masala & Malz is an absolute standout. The food is bursting with flavor, perfectly balanced, and clearly made with care and high-quality ingredients. Every dish we tried was delicious, from the spices to the presentation. The menu is creative while still honoring classic flavors, and everything tasted fresh and authentic.
The atmosphere is warm and inviting, and the service was attentive without being overbearing. You can tell this is a place run by people who genuinely care about the experience they’re delivering. Whether you’re going for a full meal or just drinks and small plates, Masala & Malz is a must-visit and easily one of the best dining experiences we’ve had.
… moreThe atmosphere is warm and inviting, and the service was attentive without being overbearing. You can tell this is a place run by people who genuinely care about the experience they’re delivering. Whether you’re going for a full meal or just drinks and small plates, Masala & Malz is a must-visit and easily one of the best dining experiences we’ve had.
Chandana H
Fully stunning food – we had the ceviche, infladita, watermelon salad, prawns, mussels and Chile releno. Everything was beyond amazing but we most loved the prawns (really genre bending) and the mussels. I have to note the fantastic service, Izabela was friendly and amazing at anticipating our every need with great cocktail and wine suggestions. Easily top 5 meals of our life.
… moreFadi Asfour
This was definitely our favorite meal in CDMX and one of our favorite meals ever (in life). Sergio was our server and he did a phenomenal job explaining the dishes and making recommendations. They were very accommodating for allergies and very thoughtful with a lot of attention to details. I would 100% come back. The prawns, ceviche, and the chicken are a must try.
… moreNami Tsu
The samosas and chicken were really good, and the dessert was very refreshing. It was nice that the owner came to chat with us—he’s a very friendly guy. Overall, though, the spices were a bit overpowering in every dish. I’d describe the food as Indian or East African flavors using Mexican ingredients.
No English menu threw me off; it’s tough to use Google Translate for such complex ingredients. I’m also not impressed with the servers—they shouted every time they passed behind me (which was every 2 minutes). It wasn’t relaxing and gave me anxiety. They felt a little arrogant too, probably proud to work there.
It’s good give it a try.
… moreNo English menu threw me off; it’s tough to use Google Translate for such complex ingredients. I’m also not impressed with the servers—they shouted every time they passed behind me (which was every 2 minutes). It wasn’t relaxing and gave me anxiety. They felt a little arrogant too, probably proud to work there.
It’s good give it a try.