About
World-renowned for its red chile, The Shed has been a Santa Fe dining institution for nearly three-quarters of a century. This family-owned and operated business thrives under the management of a third generation, welcoming locals and visitors alike into its courtyard just east of the plaza.
Polly and Thornton Carswell first opened The Shed in 1953 on Burro Alley. Formerly, the structure where Polly and Thornton set up shop had been used by wood gatherers to shelter their burros while they stopped at a cantina around the corner. Demand grew fast, and in 1960 the Carswells moved the restaurant to Prince Patio on Palace Avenue, half a block from the Plaza.
The flagstone courtyard and nine quiet rooms behind Prince Patio that house The Shed have their own extensive history. This adobe hacienda dates to 1692, when the king of Spain granted the land to Captain Diego Arias de Quiros. Governor Bradford Prince bought the property in 1879, and his family lived there until 1940.
Today, the legacy of the Carswells persists from generation to generation that run the restaurant. In addition to consistently being recognized for the Best Red Chile and Best Enchiladas, in 2003, The Shed earned the America’s Classics Award from the James Beard Foundation. Additionally, The Shed’s sister restaurant La Choza, opened in 1983, is another top Santa Fe dining destination.
Vibe
Look for a small, colorful wooden sign on East Palace Avenue as you stroll just east of the Santa Fe Plaza. This marks the path into a sunny brick and flagstone courtyard shaded by trumpet vines. In summer, roses add bright color to the scene.
Inside, the restaurant spreads across nine quiet rooms within the old hacienda. Thick adobe walls, low doorways, and cozy nooks give each room its own feel. Don’t be surprised if you’ll need to duck through a doorway or two, which is part of the charm.
On warm days, the seasonal patio is a favorite spot. The setting suits a family lunch as well as a relaxed dinner for two. The mood is warm and unhurried, with the kind of hospitality Northern New Mexico is known for.
The Shed: Menu & Drinks
With fresh chile straight from the farm, The Shed built its reputation on red chile enchiladas. Two blue corn tortillas are layered with cheddar cheese and onion, then covered in the restaurant's red chile, which comes straight from the farm. Add an egg on top for a local touch. Like every entrée, it arrives with garlic bread, a house tradition.
The carne adovada plate is another standout. The slow-roasted pork is marinated in a blend of red chile, garlic, and oregano and served with a blue corn, red chile enchilada. Gluten-free and vegetarian items are readily available, and even indicated directly on the menu. Plus, dishes can be smothered in chile and cheese upon request. Yes, please.
Save room for a margarita. The bar opens at 4 p.m. and pours classic margs, along with seasonal twists like the "gloom-arita" served around Zozobra in early September.
For a taste of Northern New Mexico’s blend of Pueblo, Spanish, and Mexican cuisine, few places compare. A historic setting, family recipes, and more than 70 years of tradition make The Shed a meal worth planning a Santa Fe vacation around.
Local Tips
- The chile is spicy, so order it on the side if you prefer less heat.
- Check out their online store for salsas, fudge, or ground chile to take home.
- The Shed is (seasonally) dog-friendly, with well-behaved dogs allowed on the outdoor patio.
- Go early to avoid longer waiting times.
