Barbacoa with Norma Listman & Saqib Keval
Publisher |
Copper & Heat
Media Type |
audio
Podknife tags |
Food
Interview
Personal Journals
Categories Via RSS |
Arts
Food
Publication Date |
May 10, 2024
Episode Duration |
00:50:27

In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. 

 

More about them: 

Norma's Website

Saqib's Website

Their restaurants Masala y Maiz | Marigold

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society.

In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. 

 

More about them: 

Norma's Website

Saqib's Website

Their restaurants Masala y Maiz | Marigold

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews. 

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