Paloma, set in downtown Santa Fe, is an engaging spot where lively music, hanging lights strewn with flowers and an engaging waitstaff set a welcoming tone. Back in the kitchen, the staff prepares traditional-with-a-twist dishes, many using ingredients sourced from their kitchen garden and an in-town plot. Chips with four house-made salsas are a must, as is a large bowl of Talus Wind Ranch lamb posole in a guajillo chili bone broth with heirloom hominy. The pan de yema on the side is perfect for sopping up every last drop. The chile pasado-braised local beef short rib with pinto beans, sliced pumpkin and salsa verde is another standout. Conclude with cinnamon-dusted churros with blood orange curd.