the shed

santa fe knows how to cook folks!! i haven't had a single thing here that i didn't enjoy!!! and no, it's notmexicancuisine, it's newmexican(haven't been told yet what the difference is, just that there is a clear distinction).

the shed was highly recommended by a local foodie, an authority of kinds. her recommendation was the mushroom soup (wait, what!?). yes, mushroom soup...so of course i ordered it!! it was just what i needed after several days of tortillas, beans, guacamole and pico. i'm not even a mushroom soup fan but the flavor of this was so incredible!!! it was thin, but cream based, and had such depth of flavor. it was paired with a 1/2 green chili roasted turkey sandwich which was the perfect hearty accompaniment. in fact, many of the dishes here are spicy (and they advertise same)

my only caution is the long wait times...we arrived at 12:12pm and was told it would be a 30 minute wait. we figured a place that is constantly busy must be good, right? i suggest you plan to wait long wait times, no matter what time of day, but it's well worth it. menu is simple and affordable. our server looked like he just walked out of an episode of prison break, but he was friendly, attentive and down to earth...so really, what else would you want :)

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, newmexicancuisine 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 andmexicancuisines of that region. that being said, my limited experience with newmexicancuisine in las cruces and in santa fe would clearly put the shed up against anymexicanrestaurant of any type in the united states. the expression of the red chile is 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. the chile con queso (basic in themexicancuisine 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.

some of the best newmexicanfood we have had in new mexico

we arrived about 15 minutes before they opened and to our surprise there was already a big line waiting. doors opened promptly at 11 and it took about 20 minutes to be seated. no biggy and we learned to order drinks, chips and salsa immediately.

we ordered the chicken enchiladas and the pork avadado along with two blood orange margaritas. the large portions arrive and the first bites reminded us of andele in messila outside las cruces. fabulous!

this is the real deal without santa fe pretenses. don't come here expecting free form are sticking out of your food. this is newmexicanhome cooking. had so much that we boxed the leftovers for dinner because monday nights are hard to find open restaurants other then some very pricey hotels

can be very busy and worth it. make reservations at night.

chile chillin at the shed

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 green chile sauce. very authenticmexicansurprisingly with generous serving sizes. would highly recommend.

always good. this is one of our favorite places to eat in santa fe. yesterday we had #5 (cheese enchiladas) and the chicken enchiladas. both were great. service was a little slow (too be expected on a saturday at lunch), plus my plate broke when it was placed in the blast furnace to melt the cheese, so our server brought us salsa, guacamole, and chips. that definitely warded off the hunger, but it also filled us up to the point where we didn't have a piece of the chocolate cake for dessert. too bad, maybe next time. and there definitely will be a next time.

what people must realize is that this isn'tmexicanfood. you're in santa fe! you're in new mexico! the food is going to be different here, especially in santa fe. it is the city different, after all. the food is going to be different in every local restaurant you go to here --- and that's a good thing! try it. enjoy the differences! expect them to be different.


-----12 jun, 2013-----

always good. we were there on saturday, may 25th. one order of cheese enchiladas with red chili and one order of chicken enchiladas with red chili. both were great! we split a mocha cake. also great!

just blah.... once again, as i find myself in an area away from home for a few weeks, it is increasingly obvious how different people's idea of 'good food' can really be.

i am not a huge fan ofmexicanfood, but i have had some very good dishes. this, however was disquised with too much spice, not flavorful at all and mediocre service.

i could not believe how many people kept pouring in on a lazy tuesday afternoon.

i had chicken enchiladas and i regret wasting my money. they side it with pinto beans instead of re-fried and the pisole' is so-so.

the side of french bread was the best thing on the table, so take that as you will.

lesson learned...off down the food trail i go a huntin'.

not bad. it wasn't bad! the red chile was 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 green chile burrito 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' newmexicancooking. the guac was nice, the server was nice, the wait was crazy long.

the best!. i have been coming here for 50+ years and it is the best! the food is consistently excellent. the red sauce is the best along with the desserts! if you want the best in newmexicancuisine this is the place!

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

authentic food & tasty margs!. i do love a good margarita, and the shed has them! although this wasn't the bestmexicanfood i've had, it was certainly delicious. they aren't lying when they say the red sauce is spicy...i warned you! the bread that comes with every meal is delicious and hits the spot, the service was great and the proximity to the plaza is a plus. overall a tasty little lunch spot!

the shed is the gold standard for northern newmexicanfood. everything on the menu is a treat and excellent. you may have to wait for a table and it is worth the wait. expect santa fe prices.

real authentic newmexicanfood!. i travel the entire state of new mexico for work....and this is by far the best place to get newmexicanfood!! i always get their blue corn tortilla chicken enchiladas- stacked not rolled- christmas style (half with red chili, half with green chili) with an over easy egg on top. it may sound strange if you are not accustomed to newmexicanfood--but this is how many of the locals eat it and it's amazing! their chips, salsa, and guacamole are so fresh and delicious! but be careful....when they seat you and take your drink order... they assume the sale with the chips, salsa, and guac..making it sound like its free with your meal--it is not! if you order all three its like $7.95 added to your bill.... chips and salsa alone is like $2.95 added. it surprised me the first time i visited there. this is a place where all the locals eat and almost always has a wait so put in a reservation. also, they are closed from 2 to 5 everyday for break during lunch and dinner services. the shed is located at the heart of downtown santa fe where there are numerous shops to walk around and see while you wait. if you go during the warmer months during the day/early evening, the native americans sit in the downtown courtyard (right by the shed) selling their handmade goods from the reservations. its pretty neat to see and experience. amazing food and unique atmosphere!! a must try if your in santa fe!

consistently wonderful!. if you don't like the shed, you don't like newmexicancuisine! been coming here for 30+ years, and the food is always, always consistently wonderful! enchiladas with red chili and posole - tacos smothered in red chili . . .oh baby! this is mecca for us when it comes to northern newmexicanfood!

the best newmexicanfood in town.. i have been eating newmexicanfood 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 newmexicanfriends and relatives prefer the shed to any other newmexicanrestaurant 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 newmexicanfood apart is the chile. you simply will not find it anywhere else. while the shed green chile is very good, it is the red chile that is most exceptional. in my opinion only mary & tito's in albuquerque has red chile that 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 newmexicanfood, and it is delicious. posole (very good) and beans accompany the dish.


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

the best place in santa fe to sample newmexicanfood.. 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 red chile at the shed is exquisite. the green chile is 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 newmexicanfood, 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 newmexicanfood-notmexicannor 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.

santa fe as i remembered. in the santa fe of my youth, the shed was a restaurant where visitors could eat decentmexicanfood 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 green chile dishes 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.