The menu is an ever-evolving conversation. “There are dishes that are just his, there are dishes that are just mine, then there are dishes we collaborate on,” says Listman. Their take on a patra roll, a classic Indian staple from Gujarat, subs in hoja santa leaf for yuca, while the tetela, a stuffed triangular pocket that is hard to find in Mexico, grows out of their corn obsession—they have a mill and grind fresh masa from heirloom varieties everyday. One incarnation of the tetela finds it filled with steamed soft-shell crab while the other half of the crab is breaded in garbanzo flour and spices and fried. “I’m in love with it,” says Listman. “It has pachi pulusu, an Indian sauce [from Andhra Pradesh] that has peanuts, piloncillo, tamarind, chiles; it’s luscious and yummy. To me it’s like a sweeter encacahuatado,” a peanut and chile sauce in Mexico.