Some of Chef Melissa Araujo’s fondest childhood memories are of time spent in her grandmother’s kitchen in La Ceiba, Honduras.
“She had a brick oven and cooked with firewood. Those were the best meals I ever had,” she said. The aromas and flavors of the traditional Honduran dishes permeated her soul.
From a young age, Araujo knew she wanted to share her passion for arroz con pollo, plátano maduro and cafe con leche with the world.
“Growing up, I learned that food is more than a meal—it’s a way to show love,” Araujo said. “My mission has always been to share the soul of Honduran cooking.”
After working in local restaurants right out of high school, Araujo then increased her talent by cooking in Milan for six years. She eventually returned to New Orleans to work alongside some of the best chefs in the city, including Mondo’s Chef Susan Spicer.
In 2013 she opened a catering business, giving her a platform for a pop-up restaurant focusing on her first love: Honduran cuisine.
In 2020, during the pandemic, Araujo took a leap of faith and opened her first restaurant, Alma Cafe in the Bywater district of New Orleans.
“This is the food I grew up eating, the food I make when I’m sick. This is my soul,” explained Araujo. She named her flagship restaurant Alma from the Spanish word for soul.
Her passion for elevating vibrant Honduran flavors with a modern New Orleans flair earned Araujo two James Beard semifinalist awards for Best Chef of the South for 2024 and 2025.
On the heels of the flagship location’s success, Araujo opened her second location, Alma Mid-City, in February 2025.
“The Mid-City opening is an opportunity to connect with even more people and introduce them to the flavors and traditions that I love,” she said.
While the focus of Araujo’s career is sharing her Honduran roots, her culinary style is a tapestry of flavors and cultures.
“My mom was Secilian Italian. We grew up with bolognese pasta and tiramisu,” she said. Home cured lox with bagels made their way to the table too, possibly inspired by her father’s Jewish lineage. A move to Rhode Island in her youth gave this multi-cultural chef an appreciation for fresh seafood.
Search Alma’s menu and you’ll find little hints of Araujo’s culinary journey. Lox on Jewish Rye shares space with ceviche. A “Not so Greek Salad” subs queso fresco for the traditional feta, and Huevos Rancheros and lemon ricotta pancakes compete for breakfast favorites.
Alma originally earned a following for all-day brunch dishes like Baleada Sencilla, eggs, refried beans, house-made cream, queso fresco, and avocado served atop a house-made flour tortilla and The Deep South – chile habanero marinated fried chicken thigh, coleslaw, and Honduran crack sauce, served with rosemary fries. A dozen or so lunch items—including Honduran meat pies and a Brussels sprouts bowl—round out the menu.
Alma Mid-City also serves dinner Monday through Saturday. The Bywater location, which serves dinner on Fridays, serves as a test location for dinner recipes.
“It’s been fun introducing new dishes every Friday night. I’ve been experimenting with lots of different flavors and techniques and getting great feedback from my customers,” said Araujo.
Dinner features starters like Aguachile Negro – local Gulf shrimp and scallops with chile Morita, avocado, and black garlic and entrees including Pescado Ceibeno, whole Gulf fish served with Moros and Cristianos (beans and rice), and tostones (fried plantains).
The larger Mid-City location also features a Tortillera producing fresh tortillas, and an oyster bar to anchor happy hour. The craft cocktail menu is a fusion of New Orleans and Honduran favorites; Agua Frescas made with herbs from Araujo’s home garden exemplify the chef’s commitment to local, quality ingredients.
The influence of Araujo’s family extends beyond the menu. Photos of her grandparents hang in both locations, along with snapshots from the chef’s childhood. Custom wood tables, rattan lighting, lush foliage and Honduran artifacts create a welcoming atmosphere of the traditional Honduran kitchen Araujo loved so much growing up.
It’s not just the matriarchs Araujo honors. The celebrated chef opened a small kitchen inside Pirogue’s Whiskey Bayou, named after her father Oscar. His picture hangs in this casual neighborhood spot, and the menu, including the Oscar Burger, is a tribute to the bar food he loved.
Araujo is hands-on, from building a hostess stand for her new restaurant using 200-year-old Spanish doors to growing her own produce.
In her scarce free time, you might find Araujo in her garden. In the vacant lot next to her home, she tends to basil, chives, thyme, mint, and garlic. The harvest goes into Alma’s dishes, supplementing the supply from local farmers.
“My mom and grandmother loved plants, and I was the forced labor back then,” she laughed. “Now I find peace doing it. I go to my garden to destress.”
Farm-fresh produce, Gulf oysters, local shrimp, and Louisiana Jasmine rice are just a few of the local ingredients that give Alma’s dishes a New Orleans flair.
“Our food tells the story of who we are, and it’s important to respect not only our traditions but the land we’re cooking from,” Araujo explained.
Just weeks after opening her third restaurant, you might think Araujo would stop and savor the moment. But she’s already hinting at a few future concepts: a bakery maybe, or something bigger.
When asked what her grandmother would think about all of her success, Araujo responded, “She would be proud to see me being strong, living authentically and showing people who I truly am.”
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