The Shed ★ 4.7
The Shed's red chile, grown out at the family farm and ground in-house, has anchored a Santa Fe lunch line since 1953. Sister room of La Choza.
Signature: Red chile enchiladas, Blue corn enchiladas, Mocha cake
History
Spanish colonists brought the chile pepper north from Mexico in 1598, and the long-pod cultivars stabilised in the Rio Grande Valley around Hatch (south) and Chimayo (north). By the early 20th century, the red-or-green question had become the state's edible identity; New Mexico made it the official state question in 1996. Christmas, ordering both, dates from the late 1980s as restaurants tracked tourist indecision.
Common allergens: Gluten in tortilla
Make it at home
Ingredients
- 12 dried New Mexico red chile pods (or 2 cups frozen roasted Hatch green chile)
- 4 cups water or chicken stock
- 3 cloves garlic, chopped
- 1 small white onion, diced
- 2 tablespoons lard or neutral oil
- 1 tablespoon all-purpose flour
- 1 teaspoon dried Mexican oregano
- Sea salt to taste
Method
- For red: stem and seed pods, toast in a dry pan 30 seconds per side, then simmer in water 20 minutes until soft.
- Blend the soaked pods with their liquid, garlic and salt until smooth; strain through a sieve.
- Make a roux: melt lard in a pan, whisk in flour 1 minute, then stir in red chile puree and simmer 15 minutes until thick.
- For green: roast and peel chiles (or thaw frozen roasted), chop coarsely, then saute onion in lard 5 minutes.
- Add green chile and 2 cups stock, simmer 20 minutes; finish with oregano and salt.
- Serve side by side over enchiladas, eggs or sopaipillas to make it Christmas.
Tip from the editors. Buy dried red chile pods from a Chimayo grower; the smoky-fruity depth of true Northern New Mexico red is not reproducible from generic chile powder.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat red and green chile (christmas)
Red and green chile (Christmas) in Santa Fe
La Choza ★ 4.5
Sister of The Shed, La Choza has plated Northern New Mexican on Alarid Street since 1983; voted #1 New Mexican by Santa Fe Reporter readers repeatedly.
Signature: Carne adovada burrito, Blue corn enchiladas, Green chile stew
Horseman's Haven Cafe ★ 4.5
Horseman's Haven has poured cheap chile-laden plates from a Cerrillos Road gas-station building since 1981; full meal under $15, plus the Bourdain-blessed.
Try: Carne adovada burrito with Level 2 green chile
Tomasita's ★ 4.4
Tomasita's has done sub-$20 stuffed sopaipillas and chile combo plates since 1974; the line is part of the deal, the kitchen never rushes you.
Try: Chile combo plate
Atrisco Cafe & Bar ★ 4.3
Atrisco builds family-recipe red chile from sun-dried whole pods at Devargas Center, served with local Santa Fe lamb, beef and honey-glazed sopaipillas.
Signature: Sun-dried whole-pod red chile, Carne adovada plate, Sopaipillas with raw honey
More cities are in research. Want red and green chile (christmas) covered somewhere specific? Tell us where you want to eat.