Buenos Aires Seasonal Food 2026: Calendar

What is in season in Buenos Aires, and what to order when the market changes.

Spring

Alcauciles (artichokes): Spring artichokes at markets September to November; bodegones grill them whole or stuff with cheese.
Frutillas (strawberries): Strawberries arrive in late September; helado artesanal counters lean into frutilla-and-cream the whole season.
Cordero al asador: Spring lamb at estancia day-trips and at the Mataderos Sunday fair; whole-lamb al asador over open coals.

Asado al aire libre: Summer is full asado season; every weekend December to February is a backyard parrilla in Argentina. Costanera Sur choripan carts are at full volume.
Helado artesanal: Italian-Argentine gelato culture peaks in December-February. Dulce de leche granizado, sambayon, frutilla a la crema; Rapanui, Volta and Cadore are the institutional names.
Sandia y melon: Watermelon and Argentine melon at every greengrocer through January-February.

Membrillo (quince): Autumn quince at markets in April-May; bodegones make membrillo paste paired with fresh queso fresco and crackers.
Hongos y trufas patagonicas: Wild Patagonian mushrooms (morillas, hongos de pino) make it to fine-dining tables in April-June. Trescha and Anafe both feature them.
Vendimia wines: The Mendoza harvest (vendimia) finishes in March-April and the first new-vintage Argentine wines hit BA wine bars by May.

Locro: Argentina's national dish, a hominy, pumpkin, beans and beef-and-pork stew. Eaten on 25 May (Revolution Day), 9 July (Independence Day), 17 August (San Martin Day) and every cold Sunday in between.
Humita en chala: Corn parcels steamed in corn husks; northern Argentine in origin, on winter menus at empanada and tucumana counters.
Vino caliente and submarino: Mulled wine in Buenos Aires winters from June to August, and submarino (hot milk poured over a chocolate bar) at Cafes Notables; Tortoni's is signature.