Tucked into New Orleans’s Bywater neighborhood, Acamaya has quickly become a defining presence in the city’s dining scene. Opened by Ana Castro—formerly of Lengua Madre and a James Beard Award nominee—the restaurant channels a distinct vision of Mexican coastal cuisine, rooted in memory and technique but unconcerned with conventional expectations. The menu orbits around mariscos, or seafood, with dishes like shrimp aguachile, hamachi tostadas cured like al pastor, and an arroz negro with huitlacoche, mussels, and squid that’s become a signature. Every element, from the heirloom tomato salad with chapulines to the crab claws in green salsa asada, is executed with precision and intent, drawing from Castro’s personal and professional turning points.
Equally considered is Acamaya’s design—raw textures, geometric lines, and handcrafted elements brought directly from Mexico City. The open kitchen and carved stone details reflect Castro’s effort to present a more expansive, elegant image of Mexican culture to American diners. A glossary on the back of the menu encourages curiosity rather than gatekeeping, making Acamaya as much a place of welcome as it is of excellence. With Acamaya, Castro aims to share a refined interpretation of Mexican cuisine while building a lasting presence in New Orleans.