The Shed

"https://www.instagram.com/p/Cw9FVgPslCi/?img_index=1"

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"Cadre sympa! Trop épicé pour moi (mexicain donc logique) 🌶️ "

@servane.rabadeux

"This colorful downtown New Mexican joint wins fans with spicy red and green (sauce). Locals will elbow through visitors for a chance to order blue corn enchiladas smothered in red chile with a cup of posole (hominy stew) on the side. The enchiladas pair perfectly with the smooth Código Coin margarita, an entry on the forty–strong Santa Fe Margarita Trail that winds through the town’s restaurants, or the ZoZoRita, which celebrates the city’s annual Zozobra celebration with a tamarindo elixir and a chile salt rim. The eatery’s magenta and turquoise walls belie the history behind them: The restaurant sprawls through nine rooms in an adobe hacienda with roots to 1692 just off the Santa Fe Plaza. If the jammed restaurant is booked—particularly common in the summer—head to sister restaurant La Choza in the Santa Fe Railyard."

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"In fila dalle 4 del pomeriggio per guadagnarci la prenotazione di un tavolo per cena. Aspettative quindi alte ma risultato non all’altezza. Menu gran parte GF, quindi bene ma qualità nella media, senza eccellere "

@larabafenic

"The Shed in Santa Fe serves native New Mexico fare. Definitive carne adovada and pollo adobo. Dessert? Chilled red raspberry soup."

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"Amazing New Mexican cuisine with red and green sauces"

@bhikha

"Very good & nice atmosphere "

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"Famous chili sauce and best burrito "

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"Wanted to go but they were closed. It is on a cute street with galleries and cool artwork. "

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"Not the same as local shed but good"

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"Follow the colorful sign announcing “creative cookery” — just east of Santa Fe’s historic plaza. The Shed is best known for red chile enchil"

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"Santa Fe loves the green chiles from Hatch, down in the southern part of New Mexico, due to their nearly supernatural ability to pair perfectly with just about any type of food you can think of. At The Shed, in business since 1953, the chiles are grown especially for the restaurant and brought in fresh daily, then processed on site. One of the best applications of this spicy green sauce that you’ll find in the city is on the restaurant’s taco plate: two fresh blue corn tortillas with baked chicken topped with green chile, Cheddar, onion, lettuce, and tomato. The chicken is perfectly cooked, but the chile is the real star of the show (as is the stellar posole that comes with it)."

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"guy at bar said “it’s a Santa Fe classic”"

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