Three types of sliced cactus surrounded the taco al pastor, lovingly lavished with carnitas and pineapple. I glued them with guacamole. doused the mixture with tomatillo salsa, and washed it down with gulps of Cheryl’s margarita. El Alma Cafe y Cantina sprawls down a hillside like a 50’s lake resort, whitewashed adobe walls guarding secrets shared by candle light, laughter swirling around a currency of chips dunked in salsa and pico di gallo.