Watch the Acamaya team prepare Veracruz-style flounder, passionfruit ceviche, and salsa-slathered carne asada
At Acamaya in New Orleans, sisters Ana and Lydia Castro explore their Oaxcan heritage through cuisine. James Beard-nominated chef Ana puts a menu of hot and cold Mexican mariscos. Diners will find oysters, ceviche, crab sopes, octopus, tuna tostadas, and even more seafood. "This restaurant is a perfect New Orleans restaurant. I would say it's like a very contemporary, like modern take on Mexican fare that is informed by like bounty of the Gulf of Mexico," says Ana. Here, she goes through some of the dishes with her staff.