The Shed

When it is cold, the green chile stew is the order at The Shed, the downtown New Mexican restaurant on East Palace Avenue, made with its fabled chile and pork. In summer only, the kitchen adds a cold raspberry soup with sour cream, rosé and lime.

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Tacos at this courtyard restaurant off Palace Avenue come on soft blue corn tortillas with cheddar cheese, lettuce, tomato and onion, and they are eaten with a fork, since they arrive smothered in chile like the rest of the plate. Order the enchilada and taco plate, a rolled blue corn enchilada with cheese and onion beside a soft blue corn taco, and take the red chile, which the restaurant also sells by the jar.

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The Shed is a courtyard restaurant off Palace Avenue, family-owned since 1953 and run by three generations of the Carswell family, and its red chile is the house signature, sold by the jar as well. Any New Mexican classic, from enchiladas and tacos to burritos and huevos rancheros, can be doused in it, and the posole comes with red chile pork. Order the blue corn enchiladas, rolled with cheese and onion under red chile, with pinto beans and posole.

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