the shed

an out-of-town request for chicken enchiladas only from the shed. on palace avenue close to the plaza, so it is bound to be a tourist favorite, but that doesn't take away from the food. at lunch time, you need to be prepared for a wait, but come a little later and much of the crowd has gone. we had a three-year-old and a two-month-old, so we were prepared for hustled service, but we were mistaken. the receptionist was very pleasant and helpful, and the server, thomas, was amazingly pleasant, helpful, and efficient. with a big crowd he had no time to hover, and he didn't, but he was always available if we needed water, a straw, or whatever. he was prompt with the bill, which was quite reasonable.

a big choice of margaritas. we chose the sangre de cristo because it had blood orange liqueur, and it turned out to be tasty and a good pour.

for one order, hot sauce was on the side with no argument. the greenchilechicken enchiladas were tasty, especially with a fried egg on top. the posole was exactly the way i like and make at home - not soupy the way it is in most santa fe restaurants. ranch beans instead of the tired samo-samo refritos was a welcome change. guacamole was a bit pricey - maybe because of the limes - but it was well made. the three year old ate every bit of the gigantic scoop of rainbow sherbet. the out-of-town request was more than fulfilled.


-----11 sep, 2010-----

quintessential santa fe because it's close to the plaza in a quaint old building. popular with locals and tourists so always busy. good versions of new mexico standbys like blue corn enchiladas. margaritas ok.

great little hole in the wall vibe. when they tell you thechileis spicy, take heed to the advice. decent service and great food. we made it on a not so busy day but be prepared to wait a little bit.

4.5 stars (this site doesn't allow half-stars) primarily losing half of one on the long wait that was longer than stated and the use of patrón in your upper-end tequilas.

ok, new mexican cuisine is truly a bit of an outlier for me in the food world, having grown up in west texas and steeped in the rich, varied tex-mex and mexican cuisines of that region. that being said, my limited experience with new mexican cuisine in las cruces and in santa fe would clearly put the shed up against any mexican restaurant of any type in the united states. the expression of the redchileis bountiful and consummate here. 

as if it needs any more stars from one more reviewer due to its james beard award it won in 2003, this place is marvelous. here goes:

1. the margaritas offered are really tasty. the menu almost looks trite with the many variations they offer off of their base margarita, but the st. rita (elderberry being the added in this one) was quite marvelous. the other margarita, the elite silver, was really tasty (use herradura -- it's better).

2. thechilecon queso (basic in the mexican cuisine world, yes, but rather tasty) has marvelous green chiles that make it truly a more-than-one-chip offering. even the kids cleared the bowls.

3. carne adovada [sic] in most places is overcooked and has been sitting in a pot for ages. this was marvelously delicious with red chiles setting off further taste buds, and the enchilada on the plate and the hominy side were simply divine. truly unique.

4. the desserts were fine, but i left with fond memories of red-chile-immersed fairies dancing on my tongue.

this is a must for all to visit in santa fe. the end.

margaritas are spot on with an extra shot of mezcal. the redchilelives up to its reputation. wowzer. long wait which is good but we decided to sit at bar. great service.

service was fast and friendly and the food was out of this world! if you like your chilli hot then this is the place for you. my dad had the chilli con carne and loved it while i had the enchiladas in a greenchilesauce. very authentic mexican surprisingly with generous serving sizes. would highly recommend.

not bad. it wasn't bad! the redchilewas flavorful and deep, which is what gets the good points here. i had the polo adobo and a cup of corn chowder which was also good. my fiance's greenchileburrito was not as good and the lemon soufle wasn't fresh, which soufles really ought to be. i don't know where "creative cooking" comes in to play, this is good ol' new mexican cooking. the guac was nice, the server was nice, the wait was crazy long.

terrible, overpriced diner quality new mexican. if you enjoy terrible service, uninspired food and paying a premium then the shed is your place.

if you want good greenchilego to south side cafe - the best.

if you want a much better lunch in the same proximity, just walk a couple blocks up the street and dine at cafe palicio. the food is much, much better quality and prepared with care.

as for stacked versus rolled enchiladas, i can’t say which is better. i’m too bowled over by the redchilethis third generation of the the carswell family is rightly famous for. using chiles from the new mexican mecca of hatch, the shed’s version is freshly ground, thick and concentrated, the best i’ve had on this three-week eating journey.

the best new mexican food in town.. i have been eating new mexican food since 1952 and in my judgment, the shed is as good as it gets.

contrary to some of the reviews, the shed is not solely a tourist place. it is very busy in the off-season when it is full of locals. almost without exception, my long-term new mexican friends and relatives prefer the shed to any other new mexican restaurant in town-though there are many other very good restaurants. one of my very best friends, a ft. worth texan no less, actually prefers the shed food to his otherwise beloved tex-mex.

this is new mexican, not tex-mex (an aberration in comparison) or mexican. the food is always fresh and in my experience, always well-prepared. what sets new mexican food apart is the chile. you simply will not find it anywhere else. while the shed greenchileis very good, it is the redchilethat is most exceptional. in my opinion only mary & tito's in albuquerque has redchilethat is better. both chiles are tasty and piquant.

among my favorites here are the taco and enchilada plate and the carne adovada (available only at lunch). the margheritas are generally very good as are the deserts, especially the mocha cake and hot fudge sundae.

some people have trouble getting a table in the evening. i have found this to be a problem, also, on occasion. i prefer eating lunch here. i show up around 11:30 in tourist season and 11:45 in the shoulder seasons to avoid the crowds. also, it seems to me that the food is a tiny bit better at noon.


-----23 nov, 2011-----

hot fudge sundae. the shed makes their own hot fudge and it is simply the best i have ever eaten.


-----23 nov, 2011-----

taco & enchilada plate w/red chile. the taco can be ordered with ground beef or chicken. it is a soft taco, meant to be eaten with a fork. i like it with beef and smothered in the shed's great red chile. this is quintessential new mexican food, and it is delicious. posole (very good) and beans accompany the dish.


-----27 oct, 2011-----

the best place in santa fe to sample new mexican food.. i was raised in abq and have lived in santa fe for 12 years. i have eaten nm food in perhaps 100 restaurants. in my judgment, the shed is one of the two best best restaurants in new mexico for new mexico style food. (the other is mary and tito's, in abq.)

what makes new mexico food unique is the chile. the shed has the most consistent chile; it is unadulterated by cumin or other spices and is made fresh multiiple times daily. the redchileat the shed is exquisite. the greenchileis very good. i particularly like red chile, so that is what i usually order on my enchilada plate or my taco and enchilada plate (both with blue corn tortillas). i ask for a side of "red" as well, to slather over anything left uncovered. the carne adovada, available at lunch, is also quite good. the posole is quite good, also.

i have had perhaps 100 meals here and have never been disappointed. lunch is best in my experience, i know not why. since the shed is always crowded, arrive around 11:30 during tourist season and prior to noon during off-season. for dinner, make an early reservation. by arriving early, i always avoid the crowds and my service has been good to great all but once.

note that this 16th century building. if you are seated to the left, enjoy this historic building. it is likely you will not eat in an older building in the states. also, because of the building, they do not accommodate large groups very well.

in addition to the new mexican food, their soups and salads are surprisingly good, their margaritas are fresh (not made with a "mix") and good, and they have several good desserts. i particularly like the mocha cake and the hot fudge sundae.

finally, when eating here, if you are an out-of-stater, remind yourself that this is new mexican food-not mexican nor tex/mex. the names of the dishes are the same, the tastes are different. i hope you enjoy the food and visit as much as i do.

marvelous. this place is awesome. we eat here multiple times the week's we come to santa fe. the blue corn enchiladas are the only thing i get here along with a cup of greenchilestew. i never wait -- the week before we travel i make reservations for the multiple nights we'll eat here. check in a few minutes before, then in no time we're whisked away to our table.

margarita's are great.

i love this place.

enjoyed the greenchilecorn chowder, but was chile-d out by this point in the trip, so opted for their house salad. the marinated green beans were very tasty. hubs got the greenchileburrito with chicken and proclaimed it the best greenchilesauce of the trip. service was speedy

one of my santa fe favorites. we eat at the shed every trip to santa fe and it's always as good as the first visit. their redchilesauce is always right on and for those that like alot of sauce, just ask for an extra side and they are happy to oblige. they do take reservations which is a plus. i tried the pollo adobo for the first time this trip and it was delicious, it was accompanied by a cheese enchilada (which i never order) and this stole the show - absolutely fantastic! the margaritas are strong too - good to know if you prefer them stronger and if not, they will lighten it up for you. staff is always pleasant as is the staff that answers the phone when taking reservations. if you have not been here while visiting it's worth a stop!

not worth the wait.... have lived in the area for about 5 years, and finally decided to try the shed. after a very lengthy wait, we finally got seated. we had been looking at the menu the whole time we were waiting, so were ready to order when we were seated. a waitress came out to take our drink order, and i told her we were ready to order. she said, "oh, i'm just taking drink orders." more waiting... we finally got our food, enchiladas. the greenchilewas ok, but the red was awful! hubby makes better red at home, and i don't have to wait for almost 2 hours!

still one of the best. i just returned from my trip to santa fe and my meal at the shed stands out the most. i hadn't been there in several years and wondered why i hadn't kept this in my rotation of regular restaurants i visit while there. bestchilei had out of 6 restaurants i ate at on this trip. awesome salsa and guacamole too!

santa fe as i remembered. in the santa fe of my youth, the shed was a restaurant where visitors could eat decent mexican food while absorbing the cool lifestyle of us locals. after a 20+ year absence, we recently experienced it from the visitor side of the equation and were amazed at how well the concept has withstood the test of time. on a cold, windy monday night in the off-season, the place was jammed. we worked our way to the front of the waiting mass and signed up for the obligatory "20 minute wait". remembering that under "santa fe rules" time estimates mean very little, we claimed one of several empty tables in the bar. as we listened to a manager explain to neighboring customers that there was no table service and that drinks must be ordered at the bar, a server materialized to take our order for margaritas and chips. didn't question it (again "santa fe rules") but probably over tipped. the drinks and people-watching were good enough that we almost didn't mind our 40-minute wait. we were eventually escorted to a small dining room attended by a surprisingly professional wait staff (not "santa fe rules"). both red and greenchiledishes had just the right level of kick and the beans definitely had the new mexico touch. while santa fe has changed immensely during the years since i left, this evening was definitely a reminder of my old hometown.