The Shed originally occupied an old wood shed on Burro Alley in 1953, housing just 22 seats. Over the years the Carswells embraced a deeper commitment to New Mexican cuisine.The Taste of Santa Fe publicist invited us to dine at the restaurant, which is now owned by the next generation. Courtney Carswell and his wife Linnea oversee operations, and their children Josh and Sarah are key contributors.The space features low doors (people were shorter in 1692), thick walls (people were louder?) and an inviting courtyard patio that was just a wee bit too warm for a crew of fragile food bloggers. The Carswell family’s personal paintings line the wall and ristras (strings) of dried red chilies hang from the ceiling.

The vibrant sauce is crafted from red sandia chilies, which aren’t as spicy as the greenies, and worked well on the crunchy house-made tortilla chips. My golden-hued, somewhat hoppy pale ale (10 oz for $3.25) was refreshing on a hot summer day. Green Chile Stew (cup $4.50) was probably the spiciest dish of the day, a hearty stew spiked with a prodigious amount of local sandias, firm chunks of potato and lean cubes of pork. My Carne Adovada Plate ($10.50) consisted of fork tender chunks of pork slow-roasted in a rich red chile, garlic and oregano sauce.

Courtney Carswell said he prefers the sandia chile, a long Anaheim hybrid from Hatch, the chile capital of New Mexico. The plate came with a side salad, pinto beans, a chile-slathered cheddar enchilada and a clever “dry” posole with hominy kernels stewed with pulled pork, garlic, oregano and MORE red chile.

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