Acamaya sits in the Bywater under chef and co-owner Ana Castro, working alongside her sister Lydia. The restaurant's identity centers on "mariscos pa' la banda" — seafood for the crew — pulling ingredients and ideas from New Orleans, Mexico City, and the Gulf of Mexico.
Recognition has piled up quickly. Michelin awarded Acamaya a Bib Gourmand in its inaugural American South guide. The restaurant landed on North America's 50 Best Restaurants list for 2026, made Eater's Essential 38, and was named to NOLA.com/Times-Picayune's Best of 2025 list, along with best-new-restaurant honors from Bon Appétit and Robb Report. The New York Times included it on The Restaurant List in 2024. Ana Castro has twice been recognized by the James Beard Foundation for Best Chef, South — a semifinalist in 2025 and a finalist in 2026, after another semifinalist nod that year.
Recognition has piled up quickly. Michelin awarded Acamaya a Bib Gourmand in its inaugural American South guide. The restaurant landed on North America's 50 Best Restaurants list for 2026, made Eater's Essential 38, and was named to NOLA.com/Times-Picayune's Best of 2025 list, along with best-new-restaurant honors from Bon Appétit and Robb Report. The New York Times included it on The Restaurant List in 2024. Ana Castro has twice been recognized by the James Beard Foundation for Best Chef, South — a semifinalist in 2025 and a finalist in 2026, after another semifinalist nod that year.