Lowdown

"Haute Cuisine" Translates Loosely As "fine Dining," A Term Not Ordinarily Associated With Mexican Food In The United States. At Paloma, Chef-owner Adán Saavedra Applies The Classic French Cooking Techniques In Which He Was Trained To The Ingredients Of His Native México. The Result Is A Cuisine That Is Both Visually Stunning And Unforgettably Delicious. Perhaps Most Important Is What This Cuisine Is Not. It Is, First And Foremost, Not Spicy Unless You Want It That Way. It Is Neither Heavy Nor Greasy. You Will See No Tomato Sauces Slathered With Melted Cheese. There Are No Nachos, No Refried Beans, And No Burritos. The Emphasis At Paloma Is On Fresh, High-quality Ingredients Prepared With Care And Style. Once You Try Chef Saavedra's Gloriously Refined Masterpieces, You Will Never Think Of Mexican Food The Same Way Again.