You should go!The Shed is one of my favorite places to eat. ( Ingredients (9) : 1 (2 kg) bag frozen hash brown potatoes 2 cups sour cream 2 (10 ounce) cans mushroom soup 3/4 cup melted butter 3 cups grated c... ( more) They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled. If weather is hot, refrigerate. ( In a large stew pot, cook oil, celery, green pepper, red pepper, yellow onion, ... Unfortunately, our Posole was served lukewarm; and by the time it was returned, we were already eating our main courses. Add the carrots, celery, onions and garlic to the mushrooms and sauté 5 minutes longer. You'd think in the US you couldn't go wrong with that but, hey, I was wrong! Started by the same family in 1953, the restaurant/building is housed in one of the Santa Fe's original hacienda-style adobe homes.
( A great place to have great food.Wonderful example of New Mexican cooking.
I serve it with warmed tortilla chips. This place not only has great food, but it also a great spot just for a drink at the end of the day.The atmosphere here is upscale/New Mexican. Cold weather will bring your eating to soup...yes this hearty soup is perfect meal in a cold...
You can make reservations ahead of time, but we didn't know this. To mellow the onion and bell peppers, I roast them. Cuisines: Mexican. The menu is fairly short on options so just ordered a caesar salad.
I think it must be living on some kind of long lost reputation and a form of social conditioning where people believe the hype without really looking at the food. Always crowded but worth the wait.Our tour guide suggested The Shed for lunch and we had to wait 10 minutes for a table. A perennial favorite for locals, the Shed is both charming (doorways between rooms in this old former hacienda are so low that average-height folks can bash their heads) and the source for what many believe is the best red chile in Santa Fe...or perhaps even New Mexico. The addition of seating on the patio was a plus on this trip. Well, this place came highly recommended. Let cook for about 15 more minutes, stirring occasionally. In a medium bowl, place the hominy and 8 cups water. ( Mix all ingredients together except parmesan. This is my version of The Shed's famous posole. His longtime crowdpleaser is a satisfying distraction from the chile-laden hot bowls you find in most restaurants in Santa Fe. no soup for you – hungarian mushroom soup a la vita-mix Santa Fe is fortunate to have a great lunch spot named the Backstreet Bistro . If you can get New Mexico's red chile flakes...that's the way you want to go! By continuing past this page, you agree to our Terms of Service, Cookie Policy, Privacy Policy and Content Policies.
Add mushrooms, salt, dill, and paprika. Chop each batch for 10 seconds.
Service is excellent. While La Choza isn't on the plaza (it's about a five minute drive), it's worth the trip. Really good w... Service was great and attentive, and our server explained the menu to us with ease and enthusiasm. Zoom in to see updated info.Disappointed doesn't come near. mix the next 5 ingred... arrange hoagie buns open faced on an ungreased baking sheet.set aside. 1 In a large saucepan, saut? Website. - See 4,768 traveler reviews, 670 candid photos, and great deals for Santa Fe, NM, at Tripadvisor. ( This is soooooo gooood!!! Mushroom soup is simply soup made with mushrooms. Soak overnight. I made this for a small group of friends and I should have doubled it. Brown ground beef with onion; drain fat well. -Melt butter in saucepan. 113 1/2 E Palace Ave, Santa Fe, NM 87501-2010 +1 505-982-9030 . Simmer the pork in chicken stock, until tender (about 35-40 minutes). Add onions, chile flakes, garlic, oregano, and lime juice.
Restaurant menu, map for The Shed located in 87501, Santa Fe NM, 113 E Palace Ave.