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"12hrs in New Orleans ft EJ Lagasse https://youtu.be/iUOF_0ax9Ig?is=ChM6bR72Y6ZeO2qb"
@esarnold1980
"https://www.facebook.com/share/r/1GNVTihdkV/"
@escobar420
"Restaurant mexicain gastro. Très bon, raffiné, plats à partager. Prix en lien donc pas bon marché mais très quali. Beau quartier mais décentré. "
@happysab
"Cheffe Ana Castro (James Beard Award, Best Chef: Northwest & Pacific ‘26)"
@nchavotier
"Acamaya is a vibrant Mexican seafood restaurant in New Orleans’ Bywater neighborhood, helmed by chef Ana Castro and her sister Lydia. The menu showcases a fusion of traditional Mexican mariscos with Gulf Coast ingredients, featuring dishes like shrimp aguachile, crab-topped chochoyotes, and arroz negro with huitlacoche, mussels, and squid. The dining space reflects Mexican elegance, adorned with handcrafted elements from Mexico City, creating an atmosphere that complements the culinary experience."
@drewmillum28
"Solid, authentic, elevated, no corners-cutting. Good taste in decor and setup. Huge defenders of all things authentic. Owned and operated by Mexican sisters, “Best New Chef” by Food & Wine Ana Castro Small but thoughtful selection of bar product. High level of hospitality. “Paloma” bar station by Behind Bars Agency (!)."
@miguel.f.lancha
"This new addition to the Bywater neighborhood of New Orleans celebrates coastal Mexican cuisine with dishes like the Shrimp Costra, which envelops the chipotle-seasoned Gulf seafood in a crispy cheese crust; and Arroz Negro made with mussels and squid ink. Owned and operated by chef Ana Castro and her sister Lydia, the stylish space has limewashed walls and pink tile backsplashes. And while seafood is the focus, the Tonka Bean Flan is easily one of the best bites on the menu. "
@lauralloyd1989
"There’s a glossary attached to the menu at Acamaya, the first solo New Orleans restaurant from Mexico City-born chef Ana Castro and her sister, Lydia. With careful explanation, it defines a handful of the restaurant’s prehispanic ingredients — chapulines, chiltepin, epazote, huitlacoche, quelites, and more — from Mexican states like Sinaloa, Sonora, Puebla, and Veracruz. Not everyone needs the vocabulary lesson, but Ana knows some do, and her inclusion of it is just one example of the generous spirit that defines Acamaya, as well as the sisters’ dedication to furthering precolonial, Mesoamerican cooking in the U.S. Of course, it’s what Ana does with these ingredients that’s so thrilling. The chew of smoky huitlacoche, a fungus grown on corn, is woven through a creamy arroz negro brightened with lemon zest, mussels, and squid. Chochoyotes, small masa dumplings or “little belly buttons,” bob in a fresh corn beurre blanc with sweet local crab and chanterelles. Plump tendrils of wood-fired octopus are sticky with a deep walnut salsa negra and balanced with the fresh crunch of sunchoke escabeche. They’re served in a setting that glows with light from carved stone fixtures and that’s buoyed by an air of sisterly repartee: Ana holds court in the matte black-tiled open kitchen while Lydia greets customers a few steps in front of her, their interplay like a friendly tennis match. Everything about the place — the food, the herbaceous, agave-based drinks, the warm limewashed walls, the intricate wooden breeze blocks — is meant to convey a distinctly Mexican elegance, a quality the Castros want more people to experience. — Clair Lorell, Eater NOLA editor Best new esquire 2024 Acamaya is devoted to mariscos—Mexican seafood—and chef Ana Castro takes sourcing seriously. For example, she drives almost an hour each way to pick up plump blue lake crabs from Higgins Seafood in Lafitte. She boils the claws and tosses them in a charred and smoky salsa verde. For a different dish, she dresses crabmeat in a chiltepin mayo before scooping it into house-made sopes. But Castro isn’t averse to seeking out pristine product from outside the Gulf of Mexico, too—plump Kumamoto oysters from the Pacific Northwest, say, or hamachi from Japan for her oceanic spin on al pastor. Castro goes the distance—whatever the distance may be."
@chaunch26
"Chef Ana Castro uses illegal Tonka beans in Corn Nicuatole, Candy Squash Purée, grated over Tres Leches Cake"
@tomsupero