{"id":117,"date":"2009-05-18T15:50:35","date_gmt":"2009-05-18T21:50:35","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=117"},"modified":"2026-03-31T17:54:17","modified_gmt":"2026-03-31T23:54:17","slug":"the-shed-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=117","title":{"rendered":"The Shed – Santa Fe, New Mexico"},"content":{"rendered":"
\"The
The world famous Shed restaurant in Santa Fe, New Mexico<\/span><\/figcaption><\/figure>\n

In the culinary world, the name James Beard is revered perhaps above all others. Considered the “Dean of American Cookery,” Beard established a legacy of culinary excellence and became a household name to generations of home cooks and professional chefs. <\/span><\/p>\n

The cookbooks he authored between 1940 and 1983 are considered “a slice of American history” because those tomes span America’s culinary regions and served as a premonition of the global epicurean expanse to come.<\/span><\/p>\n

Today, the James Beard Foundation, a national not-for-profit organization is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.<\/span><\/p>\n

\"Guacamole,
Guacamole, salsa and chips at The Shed in Santa Fe, New Mexico<\/span><\/figcaption><\/figure>\n

Earning a James Beard award signifies the pinnacle of achievement in the culinary world. It’s the restaurant world’s equivalent of the Academy Award.<\/span><\/p>\n

In 2003, The Shed restaurant earned the Foundation’s “America’s Classics Award,” a prestigious accolade honoring locally owned and operated regional restaurants that have withstood the test of time and are beloved in their communities. <\/span><\/p>\n

The Foundation’s Web site describes The Shed as “A restaurant begun in a burro shed on a dusty alley in a then-sleepy little town might not sound as if it would be \u2013 50 years later \u2013 hailed as a venerable institution. The Shed, though, has become the standard-setter for northern New Mexican fare, Santa Fe charm, and warm hospitality<\/em>.”<\/span><\/p>\n

\"Carne
Carne Adovada at the Shed, some of the very best in New Mexico<\/span><\/figcaption><\/figure>\n

The lobby’s multi-hued visual fodder makes it easy to miss the framed certificate commemorating the award, but you get the feeling the restaurant’s proprietors are okay with that. The Shed has been a family tradition–three generations of Carswells serving three generations of patrons–since it launched on July 4, 1953. Patrons queue up for as long as it takes to be seated in one of the restaurant’s nine rooms behind Prince Patio, a flagstone courtyard oasis drenched in sunlight and shaded by verdant vines. The Shed is housed in what was once a rambling adobe hacienda, circa 1692. <\/span><\/p>\n

Mere steps away from the Santa Fe Plaza and an easy two blocks away from its original Burro Alley location, The Shed is a institution beloved not only by locals, but by tourists who continue to discover (or rediscover) it during sojourns to the City Different. A visit to The Shed is akin to a pilgrimage; it’s as if you’re visiting a sacred place and in a way, you really are. The Shed has been called “the soul of Santa Fe” and many patrons consider it the embodiment of Northern New Mexico hospitality and its unique cuisine–a harmonious and delicious convergence of Pueblo, Spanish and Mexican influences. <\/span><\/p>\n

Native New Mexicans returning home after a period of expatriation don’t consider themselves to be back home until they’ve had a meal featuring exceptional red and green chile. My wish would be for all New Mexicans returning to the Land of Enchantment to partake, as their first meal back, of The Shed’s exceptional chile. The red chile is brick red and deeply earthy with a slightly sweet taste you remember long after your meal. It’s the quintessential New Mexico chile–the result of the Carswells purchasing the entire chile bounty of two Hatch, New Mexico chile fields. Red chile is ground every day in the restaurant’s mills to prevent oxidization and ensure freshness.<\/span><\/p>\n

\"Blue
Blue corn enchiladas and a taco<\/span><\/figcaption><\/figure>\n

Traditional New Mexican entrees are served with blue corn tortillas, a perfect vehicle for some of the very best enchiladas<\/em> in New Mexico. The enchilada and taco plate features one rolled, blue corn enchilada abounding in cheddar cheese and onion then covered in the aforementioned red chile. The soft blue corn taco<\/em> is replete with cheddar cheese, lettuce, tomato, onion and lean ground beef marinated in red chile. It’s not the type of taco you eat with your hands; you eat it with a fork because it, too, is slathered with that oh so wonderful red chile. <\/span><\/p>\n

The carne adovada<\/em> is fork tender with a profundity of earthy flavor permeating each wonderful shard of the marinated pork cubes bathed in red chile. A thin flour tortilla makes a wonderful “spoon” into which to ladle mouthfuls of what may be some of the best carne adovada in the state.\u00a0 Who says so?\u00a0 For one, my friend Ruben Hendrickson who has made it a holy grail quest to find then duplicate the best carne adovada in New Mexico.\u00a0 He places The Shed’s carne adovada in rarified company along with the carne adovada at Mary & Tito’s and Duran’s Central Pharmacy.<\/span><\/p>\n

The green chile stew<\/em> features roasted, perfectly pungent green chile, cubed potatoes (including the skin) and lean pieces of tender pork swimming in a rich, hearty broth. It’s New Mexican comfort food at its finest and may have you longing for a cold winter day in which it will warm your stomach–and the cockles of your heart.<\/span><\/p>\n

\"Toasted
Toasted French Bread instead of Sopaipillas – only at The Shed<\/span><\/figcaption><\/figure>\n

Entrees are accompanied by slow-simmered pinto beans<\/em> and white-corn posole<\/em> as well as a thick slice of French garlic bread<\/em>, a non-New Mexican tradition apparently begun in the Burro Alley days.\u00a0 It’s one of those endearingly quirky things that only an outstanding New Mexican institution can get away with.\u00a0 The bread\u00a0comes in very handy when you want to sop up\u00a0any remnants of red chile. <\/span><\/p>\n

You’ll want to start your meal with the house guacamole<\/em>, salsa<\/em> and tortilla chips. The salsa features lush red tomatoes (not the mushy stuff out of a can)\u00a0redolent with pungent green chile and a liberal application of cilantro. It has a slightly sweet aftertaste. The guacamole is buttery and delicious made with in-season avocado.<\/span><\/p>\n

Despite being fully sated by profligate portions, The Shed’s patrons know they absolutely must have one of the restaurant’s luscious desserts, the most celebrated being the fresh lemon souffl\u00e9<\/em> which Food Network celebrity Rachael Ray called “divine and delicate” and “worth two or three times its price.” The souffl\u00e9 is indeed delicate. It is also light and frothy with an intensely creamy lemon flavor that may leave you swooning in contentment.<\/span><\/p>\n

\"Mocha
Mocha Cake<\/span><\/figcaption><\/figure>\n

If possible, the mocha cake<\/em> may be even better thanks to a special blend of coffee and dark chocolate mousse cake topped with\u00a0fresh whipped cream. The mocha cake is served cold, but it’ll warm within the confines of your mouth.<\/span><\/p>\n

Perhaps in keeping with the loveably quaint, uniquely The Shed tradition of serving French garlic bread with your meal, the dessert menu also includes an international twist, an\u00a0Italian dessert called\u00a0zabaglione<\/em>, a creamy custard made with Cointreau and white port.\u00a0 Cointreau, an orange flavored liqueur, enlivens the custard in the ways a good liqueur punctuates a great meal. <\/span><\/p>\n

Zabaglione has been described as “one of Italy’s great gifts to the rest of the world,” an apt description.\u00a0\u00a0Considering the well-earned reputation and flawless execution of its desserts, it didn’t surprise me that the zabaglione at The Shed is better than you’ll find in many Italian restaurants.<\/span><\/p>\n

\"Zabaglione,
Zabaglione, some of the very best in town<\/span><\/figcaption><\/figure>\n

Being\u00a0situated so close to the tourist laden Santa Fe Plaza means long lines are fairly common at\u00a0The Shed.\u00a0\u00a0Savvy diners who don’t want to wait will drive about a mile and a half to\u00a0The Shed’s sister restaurant\u00a0La Choza<\/a>, another Santa Fe treasure.<\/span>
\nThe Shed<\/span><\/strong>
\n113 1\/2 East Palace Avenue
\nSanta Fe, NM<\/strong>
\n982-9030
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 18 May 2009
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Blue Corn Enchiladas, Blue Corn Tacos, Carne Adovada, Green Chile Stew, Lemon Souffl\u00e9, Mocha Cake<\/span><\/p>\n

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In the culinary world, the name James Beard is revered perhaps above all others. Considered the “Dean of American Cookery,” Beard established a legacy of culinary excellence and became a household name to generations of home cooks and professional chefs. The cookbooks he authored between 1940 and 1983 are considered “a slice of American history” because those tomes span America’s culinary regions and served as a premonition of the global epicurean expanse to come. Today, the James Beard Foundation, a national not-for-profit organization is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. Earning a James Beard award signifies the pinnacle of achievement in the culinary world. 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