Inspired by the incredible flora and fauna of the region, the Edible Garden Dinner Series is a chef-led experience celebrating indigenous Costa Rican life through four unique courses crafted by Masala y Maiz. Their distinctive approach translates seamlessly into a seafood forward menu, blending Mexican flavors and East-Asian techniques with seasonal Costa Rican ingredients.

Explore the art of Mexican tamales in this engaging workshop led by the Masala y Maiz team, including lunch served al fresco. Learn the history of masa, taste a variety of local flavors and develop the perfect tamale, infused with seasonal, Latin American zest and hand-picked herbs from our organic garden.

As Masala y Maiz, Norma and Saqib research the migration of spices, chiles, ingredients and cooking techniques between Mexico, South Asia and East Africa. Gather at Grano to taste a special three-course menu curated in collaboration with AltaGracia's Executive Chef s Arno + Liezl, allowing guests to experience an abundance of unexpected flavors.

Chef-Owners Norma Listman& Saqib Keval dreamed of Masala y Maiz as a restaurant like few others. The restaurant is based on their years of research to understand the intersections of their respective cultures and the many similarities between their foodways. They cook in those shared flavors and histories.The food is a mestizaje - an organic blending of cultures over generations often in response to colonization & displacement. Masala y Maiz opened in 2019 as an independent restaurant, but has now grown to become a restaurant group in Mexico City that includes two restaurants, a worker-owned cooperative grocery store, a chef & artist residency program and a cooperative natural wine project. Their food is intensely personal, based on the family recipes & histories of Norma & Saqib.