There aren’t many opportunities to eat in a building that dates to 1692. However, that’s just what the Carswell family offers to tourists and locals in central Santa Fe. The Shed originally occupied an old wood shed on Burro Alley in 1953, then moved to a more historic (and comfortable) setting at Prince Plaza in 1960. Over the years the Carswells developed a deeper commitment to New Mexican cuisine, including Carne Adovada.

The Carne Adovada Plate ($10.50) consisted of fork tender pork chunks slow-roasted in a rich red chile, garlic and oregano sauce. Courtney Carswell said he prefers the sandia chile, a long Anaheim hybrid from Hatch, the chile capital of New Mexico. Farmers harvest green chilies earlier in the season, before they develop red color. Red Hatch chiles are sweeter and smokier. The plate came with a side salad, pinto beans, a chile-slathered cheddar enchilada and a clever “dry” posole. Hominy kernels stewed with pulled pork, garlic, oregano and MORE red chile.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.