It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers.Food & Wine Prohttps://www.foodandwine.com/fwpro Editor's Note: Why a Recipe Is More Than a Recipehttps://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe Mole Verde con Pollo with Corn Tortillashttps://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas Learn more about your ad choices. Visit megaphone.fm/adchoices