Compact, in a glass sparkling with a salt-encrusted rim, it is elegant and limey. Photography: Kazuri Photography.
Paloma’s has a fun playlist pumping on this Saturday afternoon, its beer garden tables filled with groups booked in for the bottomless margarita brunch. The margs are definitely flowing, trays of them bustling in and out of the beer garden area, and I am keen to get my hands on one.
While the bar is all about tequila and agave, Paloma’s entradas and tacos menu sounds not only delicious but also authentically Mexican – meaning food that pairs perfectly with Mexican spirits.
The Tinga De Pollo tostadas (a tostada is basically the taco version of an open toasty) have chicken adobo paired with charred shallot crema and cojita cheese. I’ve never tasted or heard of charred shallot crema, but doesn’t it sound incredibly delicioso? And cojita is Mexico’s answer to parmesan.
The taco menu reads less like Tex-Mex mince and sides in a cheesy tortilla, and more like ‘low and slow’ chilli-infused deliciousness you would find at a little mom-and-pop taco joint in Cancun; only two or three simple toppings that need no other adornment. My mouth is already watering in anticipation.
The pork carnitas tempt me with their grilled pineapple and the fact that the pork is confit, ensuring it will be oh-so-tender. The Baja fish pairs battered snapper with pickled red cabbage and guacamole; smoked jackfruit is a vegan option; and birria beef is a slow-cooked Mexican stew.
My scrumptious plate of birilla tacos. Photography: Kazuri Photography
As I chat with owner Nick Parkinson, his menu makes even more sense to me. Nick is obsessed with Mexican food and beverages – so much so that he’s about to fly out to Mexico.
“I’ve always wanted to open a Mexican restaurant and a Mexican bar,” he explains.
“Food-wise, we focus on Mexican street tacos using fresh ground corn tortillas from La Tortorilleria. We try to keep it as traditional as my experiences eating food in Mexico. Sourcing all the ingredients to recreate authentic Mexican in Australia can be tough. A lot of the dry chillies we buy in bulk, and then we use fresh ingredients from local suppliers.”
Nick recommends the birria tacos, which are slow-braised for 10-12 hours with heaps of Mexican pasilla chillies, so I order a plate, along with a starter of chips and guacamole, and a side of corn ribs.
The starter arrives … crisp, salted corn chips encircle a rustic swath of guacamole, topped with zingy red onion pickles. The earthy avocado notes enhanced by lime, salt and coriander, and the sweet tang of the pickles bring it all together so harmoniously.
Paloma’s corn ribs. Photography: Kazuri Photography.
Who doesn’t love a good plate of corn ribs? They are a scrumptious invention. The chipotle mayo slathered over twice-cooked corn ribs is particularly good.
A squeeze of lime and a generous dusting of grated Manchego cheese lies like softly fallen snow on the grilled corn. It pulls easily off the cob. The kernels are not juicy, having been grilled, but they are tender and have a smoky scent.
Dunk each mouthful of taco into the accompanying sauces. Photo: Botanist Creative.
And the birria tacos, mmm mmm! Think beef braised into tender submission in an umami-rich dried chilli broth, then scooped into fried tortillas with Oaxaca, a Mexican cheese not dissimilar to mozzarella.
This taco is ugly delicious! My plate and hands drip with sauce as I dunk each mouthful of taco into both accompanying sauces – the braising consommé infused with ancho chillies and the absolutely addictive tomatillo salsa, bright, tart, and citrusy. Divine!!!
And washing all this Mexican scrump-socity down? A marg!
Oh, Margarita, how I have missed you!
Compact, served in a glass sparkling with a salt-encrusted rim, it is elegant and limey, boasting top-shelf tequila, Cointreau, and agave. This is a deliciously heady marg.
I am keen to go back as soon as possible, as the mixology team has created a slew of new cocktails, and Paloma’s is launching a tequila cart that comes to your table, allowing you to witness the spectacle of a margarita being made right in front of you.
And did I mention, the entire menu is 100 per cent gluten-free?
Palomas is located at 2/5 Lonsdale St in Braddon, next door to Hopscotch. It is open from 4 pm until late on weekdays and from 12 pm until late on weekends. Follow Paloma’s on Facebook and Instagram.
Got a hankering for a tequila or two? Paloma’s tequila cart launches 13 June, and will be going around every hour on Friday and Saturday nights. Premium tequilas will be paired with seasonal fruits and authentic Mexican salts at the table to try on their own, or made in a margarita right in front of you.
They’ve also expanded their tequila and mezcal offerings, with monthly tequila tasting occurring on the first Thursday of every month.
Original Article published by Michelle Taylor on Region Canberra.
