Santa Fe Reporter: Guadalupe Magic
The fish tacos were absolutely incredible, from the satisfying crunch of the fried fish to the ever-so-slightly bitter tang of the slaw. The spice of the jalapeño was mild, just enough to add bite, and when dipped into the red and green salsas our food runner brought along, an entire world of complementary textures and flavors exploded in unison. I know that sounds flowery, but fish tacos is the sort of dish everyone loves if it’s done right. Chef Nathan Mayes? I salute your fish tacos with ferocity and passion!
We closed the night with a dessert from oft-celebrated pastry chef Jessica Brewer, whom SFR has written about before. She’s become a bit of a celebrity around here, and why not? Her desserts are creative and beyond delicious. We selected the smoked chocolate mousse cake served with aleppo marshmallow, whipped caramel and a scoop of ice cream ($14). Like most things Brewer makes, this was a marvel of flavors and mouthfeel. Anyone who has worked out how to effectively use marshmallow is OK in my book, and for this and so many other reasons (cauliflower among them), I find myself champing at the bit to get back over to Paloma as soon as possible.