1

113½ E. Palace Ave.
505-982-9030

Now here’s the thing: People are gonna tell you that all New Mexicans serve their enchiladas stacked, that only Texans roll their enchiladas. But it simply isn’t true. Sure, more people here serve their enchiladas in a flat stack, but the Shed defies stereotype by using über-traditional blue corn (native to New Mexico) to make its rolled enchiladas. Plus, the Shed’s enchilada plate comes with pinto beans, posole and award-winning red chile. How much more traditional can you get? Actually, perhaps one of the most overlooked entrées on the menu here is the steak and enchilada platter, available only at dinner. You get your choice of rib-eye or New York strip (hello, rib-eye!), with one enchilada, plus beans and calabacitas. It is a ridiculous orgy of deliciousness! We advise you share this platter unless you’re bulking up for an upcoming sumo wrestling match.

2

Tomasita's

500 S. Guadalupe St.
505-983-5721

3

Maria's

555 W. Cordova Road
505-983-7929