New Orleans Gets Mexican Seafood Glow-Up by Fish Butcher Fanboys
At Acamaya in New Orleans, sisters Ana and Lydia Castro serve up Mexican mariscos with a Louisiana twist. James Beard nominee Ana Castro builds a menu featuring everything Gulf-worthy: blackened Veracruz-style flounder sold by the 'bunch, of bunch, of bunch,' passionfruit ceviche that’s 'so 2000 and late,' and crab sopes. Putting the fish thunder on is Daniel Levy, chef de cuisine and disciple of 'fish butcher' Josh Nilad from Sydney, wielding scamp grouper like a seafood samurai. Ronnie Rodriguez slings tortillas like a masa maestro, puffing them fresh to cool glory. Ana insists this 'perfect New Orleans restaurant' teaches empathy and cross-border love through every olive and lemon zest sprinkle.
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Who knew breaking down a $14 scamp grouper with fish butcher cred would fuel an Oaxacan-Cajun taco empathy fest? Pass the lemon zest, because Acamaya’s got more layers than your awkward family dinner conversations.
Acamaya’s menu is the only place where you can get steak grilled with comforting vibes alongside cricket vinaigrette tartare—because someone has to bridge the food culture cringe gap with style.
Daniel Levy carving scamp grouper like a seafood surgeon while Ana Castro insists passionfruit ceviche belongs 'so 2000 and late'—I didn’t know food had a Y2K nostalgia crisis!
Source: Eater | Published: 9/8/2025 | Author: Erin Perkins
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