Aguasanta isn’t just another Mexican restaurant. Chef Luis Nava, who hails from Mexico, has embarked on a unique gastronomic journey at 8312 Oak St. His new venture, co-founded with Ulysses Campos, is a delightful fusion of global cuisines, drawing inspiration from not just Mexico, but also France and Italy.
Nava’s first foray into the restaurant business was with La Tia Cantina, a Metairie Mexican spot he opened in 2022 with business partner Leo Vazquez. While La Tia’s menu honors Nava’s Mexican culture, Aguasanta is slightly different.
“When I was thinking about opening a second restaurant I had do decide if I wanted to open a second location of La Tia, or explore a more fusion cuisine,” Nava explains. “The Mexican food in the United States isn’t always traditional Mexican food, which is why I opened La Tia. For this new place, I wanted something different.”
As for the location, Nava says that opening on Oak St. was a long-time dream. He loves the neighborhood where he says different cultures and people merge thanks to the assortment of restaurants on the block.
Nava says, “I like the community and the people here and it’s close enough to my other restaurant that I can easily go between the both of them. I often thought I wanted to open a restaurant here, so when the opportunity presented itself I couldn’t pass it up.”
The menu at Aguasanta, though compact, with only sixteen dishes excluding sides, is a testament to diversity and innovation. It draws inspiration from all corners of the globe, promising a culinary adventure like no other.
“Aguasanta isn’t a fully Mexican restaurant, but it has Mexican inspiration because of some of the ingredients,” he says.
One example is Aguasanta’s Suckling Terrine. A traditional French dish, Nava makes his with adobo from Yucatan for an added Mexican flair. The melding of cultures makes for a delectable experience.
Other menu selections include La Tia Dumplings, wonton filled with confit pork, rested on a bed of rich mole topped with pickled onions, micro greens and a drizzle of olive oil; Salmon Tartar, cured salmon mixed with red onion, cucumber, avocado, served over a hazelnut-jalapeno coulis, salsa macha oil, crispy pork cracklings, micro greens and pickled radish; Birria Style Lamb, lamb shank in a rich birria spiced broth, complemented by a black bean purée, topped with pickled onions, fresh cilantro, and pickled radish; Charred Octopus, Zarandeado adobo, mashed potatoes, chorizo, micro greens, and charred seasonal vegetables; and Cantonese Fried Rice, wood-fired grilled chicken in smoky chili adobo, served on Cantonese-style egg fried rice, and drizzled with chipotle aioli.
I was intrigued by the Charred Octopus, a standout on a New Orleans menu. Nava explained that growing up on the Mexican coast, he became familiar with a variety of seafood, including octopus in ceviche and soups. He thought that incorporating it into Aguasanta’s menu would be a nice nod to his Mexican culture.
Campos designed the cocktail menu to pair well with Aguasanta’s food. The selections include the restaurant’s namesake cocktail, Aguasanta, made with Sugarlands moonshine, maraschino liquor, cane sugar, and tortilla salt; Old Wise made with 1800 tequila añejo, ancho reyes, brown sugar, xocolatl bitter, guajillo; Herbal Elixir made with Empress gin, aromatic herbs infusion, peach jam, fresh lemon; and Saint Alker made with Centenario reposado tequila, Alker’s distillery amaretto, homemade cold brew, aquafaba. Old Alker Distillery is a New Orleans distillery located just a few doors down from Aguasanta.
Moving forward, Nava says Aguasanta will reflect not only his own culture but also the cultures that have inspired his culinary journey.
“When customers ask what kind of food we serve I tell them that it’s a kitchen without rules,” he says. “It’s an expression of me and my time. We’re trying to do what we know best- which is make people happy. If you come with an open mind and open heart, we will give you an excellent experience.”
Aguasanta is open Monday, Tuesday, Wednesday from 4:00 p.m. to 9:00 p.m. and Thursday, Friday, Saturday from 4:00 p.m. to 10:00 p.m.
