There are many great Mexican/Southwest restaurants in the area, but the local consensus was "The Shed" as the can't-miss eatery. They are best know for their red and green chile, so we just had to try it. We both had the Carne Adovada Plate: pieces of lean pork slow-roasted in a marinade of Shed red chile, garlic and oregano; a rolled blue corn cheese enchilada; pinto beans & posole. Do we have time to go back? No? Dang!