Paloma Fondita Mexicana - Review - Gràcia - Barcelona - The Infatuation

"In Barcelona, Latin American joints are where you’ll mostly find spicier, funkier flavors than those offered at your local tapas bar. Does the food measure up to what you’d find in New York or L.A.? Mostly, no. But every now and then, we stumble upon a big, resounding yes, like Paloma. While the kitschy interior feels more like a Mexican-inspired theme park, the flavors and textures are right on the money. The immediate burn of the first slurp of the green seabass aguachile, served beneath an upside-down tostada, let us know these guys know their tortillas from their totopos. Oaxaca enthusiasts should spring for the gordita stuffed with juicy pulled beef and molten, Oaxacan-style stringy cheese produced right here in Catalonia and named Paloma after the eponymous chef. The location makes Paloma the perfect jumping-off point for exploring Gràcia’s buzzy late-night bar scene." - Isabelle Kliger