Prato not masala and corn, novo Mexico
Initiative is spreading through Mexico. Some customers offer artwork to the staff, others contribute three times above the usual price. “This will end this class and economic division“.
After the Masala y Maiz, with Michelin star, invite their customers to eat what they want and pay for it exactly what they can or want, fashion is spreading through Mexico City.
Chefs Listman Standard e Saqib Kevalfounders of the restaurant, became known not only for their creative fusion of Mexican, African and Indian flavors, but especially for the social experience that challenges the traditional economy of high cuisine.
Norma Listman E Saqib Keval
Several times a year, they offer a complete menu, without a pre -prejudice on the menu. Instead of the account, customers receive an envelope where they can make the contribution they understand well. The only requirement is to indicate the percentage of the amount given to employees.
Pa’pelar shrimp (cooked shrimp with vanilla, lime and ghee) and Kukku Poussin (Fried chicken served with cheese, lettuce and tamarind sauce), the specialties are served in these days as special just as any other day. And the response to the initiative surprised the chefs by the positive, tell the. Some customers offer artwork to the staff, others contribute three times above the usual price.
For Listman and Keval, the project goes far beyond gastronomy. In a city marked by the gentrification “The High Speed”, inequality and overcrowding, the couple wanted to create a way for everyone, regardless of performance or social class, have access to quality meals.
“There are many class discrepancies, many economic discrepancies in the city,” says Listman. “There are people who make all the money and people who do all the work. This will end this class and economic division, and make the restaurants accessible to all – at least for a day.”
The concept has been growing throughout the city since Masala y Maiz has received its first star Michelin. This year, for the first time, 20 restaurants from the capital this Wednesday to a “Day eat whatever you want, pay whatever you can.”
The phenomenon has already begun to overcome borders. Keval states that restaurants in Chile, Colombia, Peru and other regions of Mexico expressed desire to adopt the model.
The idea is not totally unprecedented-Annalakshmi Restaurant in Singapore and Rethink Café in Brooklyn, New York, are already following similar approaches-but the Mexican version is distinguished by their scale and the potential for international expansion.
