Chef Melissa Araujo grew up in a large family in La Ceiba, Honduras, where her Sicilian mother and Latina grandmother were important culinary influences. At Alma Café in New Orleans’ Bywater neighborhood, Araujo delivers a menu of what she calls “elevated Honduran cooking.” Alma means “soul” in Spanish. And cooking is where Araujo found what stirs her soul.
Her family moved to Providence, Rhode Island, for her father’s work and eventually resettled in New Orleans. Spending summers with her grandmother on her large farm in Honduras made a lasting impression. A self-described “spirited teenager,” Araujo began working in restaurant kitchens at age 15. She briefly attended cooking school and left to gain hands-on experience working for several years in Italy and Mexico before landing back in New Orleans where she worked at Mondo, Doris Metropolitan, Shaya and Restaurant R’evolution.
Melissa Araujo, Chef/Owner, Alma Café
A desire to be independent and embrace the food she wanted to cook, Araujo opened a catering business and achieved success. That experience inspired her to start Alma where she applies her creative touch to her native Honduran cooking. The first five years were a pop-up concept. Then in 2020 she opened Alma Café at its current location at 200 Louisa Street. Alma quickly became a popular brunch and lunch destination. A limited dinner service, which we recently previewed will start in September. Check www.eatalmanola.com for hours.
Pollo en Crema at ALMA
For our dinner preview, we tried the Enchilada de Tuna, a Ceviche of red snapper and octopus, Hongos (wild mushrooms) with Cashew Cream, and Pollo en Crema y Loroco (a Central American flower), a brined then grilled chicken cooked in a delicate herbed cream sauce. The latter dish is one Araujo recalls her grandmother preparing when she was a young girl and was our favorite of the four. Here is the recipe from Alma’s blog.
Hongos en Crema, locally sourced mushrooms on cashew cream and herbs Photo: David Ransom
In a city where brunch reigns supreme, Alma’s brunch offers plenty of enticing options. There are hearty dishes prepared with refried beans and queso, both traditionally served at Honduran breakfasts, with a protein such as eggs, pork or beef. Two examples include Baleada Sencilla, eggs with refried beans, homemade cream, queso fresco, and avocado served on a homemade flour tortilla, and Campechano, two cage-free eggs served with an 8-ounce sirloin, refried beans, queso fresco and corn tortillas.
Avocado Toast Photo: Alma Cafe
Pancakes and avocado toast, both brunch staples, take on a new life at Alma. The Lemon Ricotta Pancakes with hoodoo liqueur syrup are a customer favorite. There is also “Adults French Toast” which is described as “Texas toast battered in brandy, nutmeg and cinnamon with salt-infused mascarpone cheese, seasonal berries and wild honey +lime+lavender+thyme infused cashews.”
Ama serves hearty Honduran breakfasts and brunch items. Photo: Alma Cafe.
A popular destination spot for breakfast, brunch and lunch, Alma now serves dinners. Check hours to confirm evenings offered. Photo: Alma Cafe
Araujo is proud of her Latin heritage and has spent considerable time researching Mayan cuisine and other cuisines of Central America. She also provides opportunities to other Latina women. Alma’s kitchen staff are all immigrant women whom Araujo personally trains. The thoughtful quality of her food and the care toward the well-being of her staff earned Araujo a James Beard Foundation Semifinalist recognition in 2024.
Meet Melissa Araujo on The Connected Table LIVE podcast. Listen here
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