What to order at Acamaya, Ana Castro's new Bywater restaurant
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A table at Acamaya with plates of, from left, charred okra, chochoyotes, a sweet potato and the arroz negro. In the back, an al pastor swizzle is served in a hand-sculpted mug. Photo: Chelsea Brasted/Axios
Even before I spoke to chef Ana Castro about Acamaya, the Bywater restaurant she recently opened with her sister Lydia Castro, I knew I'd want to try it as soon as possible.
Why it matters: That conversation only spurred me on, and I snagged a reservation within weeks of Acamaya's opening.
The vibe: Everything about Acamaya feels earthy.
- From the wall of breeze blocks that divides the dining area and the kitchen to the hand-shaped mugs some cocktails might arrive in, everything feels rooted and thoughtful.
That extends to the menu, too, where Castro has carefully designed a menu that connects her Mexican heritage with the seafood and ingredients she finds and loves in South Louisiana.
- "I'm in love with my food," Castro told me the week the restaurant opened.
- I was, too.
What I ordered: On a visit with my siblings, it would be more correct to ask what we didn't order, but a few things stood out.
- My favorites were the chochoyotes ($22), which the server described as "buttery belly buttons." They're like pillow dumplings, with a yummy, creamy corn flavor edged in lime.
- I also loved the mussels-topped arroz negro ($40) with its funky huitlacoche, which Castro has flown in weekly. It's a rare corn fungus that's soft and smoky, kind of like a super special mushroom.
- And for dessert, we split the masa tres leches ($12). Even my sister, who'd decided she could eat no more, fought for the last bites.
If you go: Book your table on Resy.
