If you're looking to demonstrate to visitors that New Mexicans like their chile seriously hot, you won't find a better place than The Shed. Right off the farm, freshly picked and ground, both
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the red and green chiles have the complex, intoxicating flavors that make a chile addiction as hard to break as one to nicotine. The green chile stew, for example, is light yet fiery, each spoonful getting more and more interesting. Anything wrapped in one of the blue corn tortillas is pretty amazing, especially under a pool of the dense and earthy red chile. The carne adovado provides another excellent way to get your red chile fix. Hunks of meltingly tender pork swim in that intense sauce. It's the kind of meal you'll think about all day. If ever there was a place that belies the idea that change is always for the best, it's the steeped-in-tradition Shed. Its warren of cozy adobe rooms dates from 1692. The Carswell family has been in charge of the food since 1953, first in Burro Alley and, in its present location, since 1960. All meals are served with garlic bread, in keeping with Shed tradition. We're not complaining.
112 1/2 Palace Ave., 982-9030. Lunch and dinner
Monday-Saturday. $$.
SFR Pick:
Green chile stew, blue corn enchiladas.
