Paloma sits in Santa Fe's Railyard district, opened by owner and general manager Marja Martin, who ran Marja Custom Catering in Santa Fe for eighteen years before this, drawing on years of travel through Mexico — including Oaxaca City — for the restaurant's point of view. The kitchen sources continuously from farmers in the Northern New Mexico Valley and leans on 100% organic heirloom blue corn from Masienda, nixtamalized in-house for its masa-based snacks.
That masa program runs through dishes like the Sopes de Pollo (crispy masa cakes with chicken tinga verde and local black beans) and the Tlayuda de Hongos, a heirloom blue-corn tostada topped with adobo-roasted local mushrooms. The Tacos Negros pair rockfish in black tempura with citrus-achiote mayo and salsa macha, while the Chicken En Mole Amarillo and the Three Sisters Short Rib Barbacoa — guajillo and chile pasado-braised local beef — anchor the heavier plates alongside marinated steak fajitas with house-made salsas and tortillas.
The bar is agave-focused, built around an extensive list of mezcal, tequila, sotol, and bacanora alongside a rotating menu of made-to-order cocktails, served in a room and patio decorated with murals, photography, and locally made furniture from Santa Fe artists. The vegetarian small plates, including roasted carrots in a peanut-pistachio salsa macha, have developed their own following.
Edible New Mexico has named Paloma among the city's favorites, and the restaurant was selected in the Michelin Guide for 2026.
That masa program runs through dishes like the Sopes de Pollo (crispy masa cakes with chicken tinga verde and local black beans) and the Tlayuda de Hongos, a heirloom blue-corn tostada topped with adobo-roasted local mushrooms. The Tacos Negros pair rockfish in black tempura with citrus-achiote mayo and salsa macha, while the Chicken En Mole Amarillo and the Three Sisters Short Rib Barbacoa — guajillo and chile pasado-braised local beef — anchor the heavier plates alongside marinated steak fajitas with house-made salsas and tortillas.
The bar is agave-focused, built around an extensive list of mezcal, tequila, sotol, and bacanora alongside a rotating menu of made-to-order cocktails, served in a room and patio decorated with murals, photography, and locally made furniture from Santa Fe artists. The vegetarian small plates, including roasted carrots in a peanut-pistachio salsa macha, have developed their own following.
Edible New Mexico has named Paloma among the city's favorites, and the restaurant was selected in the Michelin Guide for 2026.