Paloma Restaurant
Mexican restaurant · Santa Fe
401 S Guadalupe St, Santa Fe, NM 87501
Highlights
Upscale Mexican cuisine & creative cocktails in a rustic-chic space
Upscale Mexican cuisine & creative cocktails in a rustic-chic space
"This upscale Mexican restaurant makes its tortillas from local landrace blue corn that’s nixtamalized in house. But that magic of the maize isn’t limited to just tortillas—the pozole is studded with bobs of hominy and lamb for a curious twist on the Mexican comfort food. Immaculate care for ingredients and a fearlessness towards fresh flavor combinations elevates Paloma’s tacos — topped with carne asada, sea bass, or cauliflower — into some of the best in town. Know before you go: If you’re worried about the crowds, come for brunch, which Paloma started offering in 2025." - Karen Fischer
"For a big night out with great food and drinks, make plans for Paloma. We love catching up with friends while splitting this Railyard restaurant’s underrated vegetarian small plates. Standouts include the roasted carrots dolloped in a peanut-pistachio salsa macha and the El Jardin quesadilla, stuffed with buttery queso Oaxaca melted over delicata squash and nasturtium blooms. You’ll find other groups on the heated patio enjoying cocktails like the michelada verde or chamomile lychee martini. People tease that Santa Fe doesn’t have any young people, but the scene here proves otherwise." - Nina Katz
"Set in Santa Fe’s artsy Railyard district, Paloma orchestrates imaginative takes on Mexican cuisine. Chef Nathan Mayes sources seasonal ingredients for the made-from-scratch menu—down to the tortillas, salsas, and beans—where family-style dishes such as beet and melon aguachile encourage sharing. Diners lean into the plant-forward smokey sopecitos with griddled masa cakes and hearty chipotle-roasted mushrooms, while others can’t miss the short rib barbacoa topped with zingy pickled nopales. The dishes pair with the restaurant’s menu of 50-some sipping mezcals that emphasize small-batch makers and women-owned brands. Natural wine enthusiasts can dip into the restaurant’s attached coral-hued vino bar." - Ashley M. Biggers
"This upscale Mexican restaurant makes its tortillas from local landrace blue corn that’s nixtamalized in house. The result is a complex flavor that elevates Paloma’s tacos — topped with carne asada, sea bass, or cauliflower — into some of the best in town." - Willy Carleton, Justin De La Rosa, Karen Fischer
"At Paloma in Santa Fe, a Oaxacan Negroni and a slice of guava-piñon marzipan tart with guava sorbet."
