Ana Castro

Chef Ana Castro's culinary philosophy at Acamaya is a profound personal expression, a "love letter to Mexico, written in seafood," that boldly redefines contemporary Mexican cuisine. She rejects the confines of "authenticity police" and generalized labels, opting instead for a fluid, conceptual approach that harmonizes her Mexican heritage with the vibrant culinary landscape of New Orleans and the bounty of the Gulf Coast. Her ethos is centered on showcasing Gulf seafood through the lens of Mexican coastal traditions, moving away from strict regional adherence to create dishes that are lighter, brighter, and infused with the acidic notes, fresh herbs, and diverse chiles characteristic of primal Mexican cooking techniques like grilling and marinating. Central to her vision is a commitment to an ethical and sustainable business model, which she considers non-negotiable. Castro champions "thriveable" wages, comprehensive benefits including healthcare, PTO, parental leave, and mental health support for her staff, aiming to solidify the service industry as a respected career path rather than just a gig. This commitment extends to fostering a relaxed, intuitive style of service reminiscent of her upbringing in Mexico City, emphasizing attention to detail and a generous act of hospitality. Her ingredient sourcing includes specific local partnerships, such as utilizing crab from Higgins Seafood in Lafitte. Castro's philosophy also embraces the expansive, regional diversity of Mexican food, viewing it anthropologically—how food moves with history and people. Inspired by peers, she grants herself "permission to steer farther away from Mexicanity and really push what I thought was still Mexican or what was not Mexican," fostering bridge-building in her food while actively resisting cultural whitewashing. She aims to share knowledge through elements like a menu glossary, celebrating her heritage and its vastness, believing that the world of Mexican cooking in America is being redefined by a collective of chefs, all sharing a common thread of history and "maiz." Chef Ana Castro's technical mastery is characterized by a philosophy of "simple execution" and "restraint," focusing on highlighting the pristine quality of Gulf seafood through "acidic brightness and lots of herbs and lots of chiles, both roasted and fresh," employing "grilling, marinating, just like very primal cooking." She masterfully taps into specific regional Mexican references, subtly weaving in Baja California's Japanese influences (tuna tostada with crushed peanuts and nori), Sinaloa's grilling traditions (hamachi al pastor tostada), and Veracruz-style marinades (blackened flounder). Her plating and restaurant aesthetic, described as "timeless Mexican elegance," draw inspiration from Mexican architect Luis Barragán and artist James Turell, using light as decoration and basalt stone, creating an "eclectic" and "refreshingly feminine vibe" without traditional art. The open kitchen emphasizes transparency and ease of movement. Among her most celebrated dishes are the Shrimp Aguachile, crafted with succulent Gulf shrimp, and a sophisticated take on the Crab Sope, featuring locally sourced crab finished with mayo and chiltepín. Her menu also showcases an innovative Arroz Negro, where squid ink is notably replaced with a purée of huitlacoche, studded with mussels and squid, offering a "textural sensation" with a captivating contrast of earthy and sweet notes. Other notable creations include a vibrant Ceviche with chamoy, cherries, and jícama, and the nostalgic Chipotle Shrimp Costra, a cheesy flour tortilla with chicharrón and chipotle.

Career

• Executive Chef/Head Chef/Co-owner at Acamaya, New Orleans
• Owner/Chef at Casimiro, New Orleans