My husband had the Veggie Verde Enchiladas which consists of spinach, mushrooms and rajas with smokey tomatillo salsa, raw Happy Hemp seeds, with black beans and white rice. He loved the smokey spiciness of the tomatillo paired with the fresh veggies. My youngest son had the dish I think I will order on my return. The Duck Enmoladas contains shredded roasted duck with pasilla mole and almonds, with corn slaw and white rice. This mole was deliciously rich and was elevated even further by the duck--a happy marriage of flavors. My oldest son was very pleased with his taco combo: the Carne Asada taco with grilled steak, caramelized onions, and guacamole and the Shrimp al Pastor taco with shrimp, pineapple, corn slaw and avocado. This was a perfect selection for him since he was looking for a smaller portion that would take care of his craving for straight forward Mexican food.
An interesting aspect of the restaurant's layout is how it is built into a limestone hillside. Towards the rear of the building, the restaurant bar’s staircase is set against a rock wall with a waterfall that leads up to an large outdoor patio. The windy, cold weather that day kept us huddled indoors, but I look forward to weekend brunch or happy hour on the patio in the warmer days of spring. With El Alma, owner Carlos Rivero and Chef Alma Alcocar have created an authentic Mexican food oasis along Barton Springs Road. (Cathy)