Chef Ana Castro of Lengua Madre and Acamaya in New Orleans
Success in our business is never a linear path, and it will always be met with unexpected ups and downs that will challenge you at your lowest and enthrall you at your highest. After our guest, Ana Castro of Lengua Madre and the up-and-coming Acamaya, worked in a New York City restaurant with a toxic environment that nearly killed her, she was contemplating leaving the industry altogether and pursuing a career in her family’s line of work as an architect. But, after departing New York City for New Orleans, Ana began to surround herself with true friends who supported her and also lifted her up in a way where she began to enjoy the industry again and found a new food language that was at the core of her being and connected her to her roots as a Mexican. Lengua Madre, which translates to Mother Tongue, perfectly describes the style of food she is cooking, where she’s able to use inspiration from her family’s roots as well as the vast and seemingly endless flavors of Mexican cuisine to create awe-inspiring meals that have made the industry stand up and notice. What Ana may lack in experience running a restaurant, she makes up for in youthful exuberance and bullish energy that is infectious when you hear her talk.
Here's what else was discussed:
How Eli and Ana met at the Beard Awards in 2023
The family tragedy that impacted her first James Beard finalist award
Interning at Relae in Copenhagen
The importance of her Abuela (grandmother) in her family as the matriarch
The hilarious tradition that they have for birthdays in her family
Being born in the States as an "anchor baby", but growing up in Mexico City
The goal she has that involves her fellow Food & Wine Best New Chef class of 2022
How her family came from extreme poverty in Mexico
Growing up in the kitchen, surrounded by her grandmother and aunts, and why she was not allowed to open her mouth
Coming from a family of architects and engineers, and how she applies some of those inherent skills to her operation
Why she works hard at being extremely organized and creating an efficient kitchen, and the impact it has on her anxiety
Why you need to be vulnerable as a chef to create an environment of trust and accountability in your organization
The moment she realized she had to get out of a toxic kitchen that was physically and mentally abusive, to the point of panic attacks
Why she considers herself "a white passing Mexican”, and how people perceive her
The importance of putting creative limitations on yourself and your menu, and why that will ultimately make you more innovative
Chef walks us through some of her favorite menu items to explain her vision for her food. Think Nixtamalized sweet potatoes!
Why Eli feels her perspective as a chef is so refreshing
Supporters of the show:
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.
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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com
