Thrillist: The Best Spots to Eat & Drink in Santa Fe
Go farm-to-taco
Handmade tortillas are the specialty at Paloma, where chef Nathan Mayes uses heirloom landrace corn from Oaxaca that’s nixtamalized in-house. Start with Baja sea bass ceviche, squash blossom quesadillas, or smoked chicken sopecitos made with dainty blue corn masa cakes and pickled onions. The tacos—like the pork shoulder carnitas sweetened with roasted pineapple or the crispy cauliflower accented with golden raisins and almond salsa—are basically mandatory in order to fully appreciate the texture and flavor of the tortillas. But larger plates, like mole amarillo oyster mushrooms or short rib birria, are worth making room for.