Ana Castro

Coming Up

Trained at Le Cordon Bleu, Ana Castro stepped into the role of chef at Lengua Madre in New Orleans, Louisiana, where she remained until 2023. In that period, the work sharpened in a city where food sits in constant dialogue with place, memory, and the pull of the water. In 2024, she became chef and owner of Acamaya, shifting from execution to authorship without breaking from the discipline that defined the earlier kitchen. The move carried the same structure into a more personal register.

Where They Are Now

At Acamaya, the cooking puts Mexican traditions in conversation with Louisiana rice, Gulf shrimp, fresh herbs, chiles, and corn milled in-house. The texture of the food matters: grains with weight, seafood with immediate salt and clarity, herbs that lift the palate, and spice delivered plainly. The plates are built on contrast, then tightened into balance—earth and tide, heat and freshness, richness and lift. Her own language for mariscos is direct: "Mexican mariscos, which is an entire culture of its own. Bright and spicy, taking advantage of the bounty of the Gulf of Mexico. We’re gonna have the most fun." The phrasing matches the cooking: plainspoken, generous, and committed to pleasure without losing the specificity that gives the cuisine its shape.

Signature

Ana's signature dishes include Shrimp Caldito, Tlacoyo, Arroz Verde, and Mole Blanco. Together, they trace the breadth of her range: from comfort and restraint to complexity and depth, each dish a distinct expression within her larger culinary voice.

In Their Words “Mexican mariscos, which is an entire culture of its own. Bright and spicy, taking advantage of the bounty of the Gulf of Mexico. We’re gonna have the most fun.”

Honors

Ana's honors include James Beard Awards semifinalist and Best New Chef (2022).