What is in season in Mexico City. and what to order when the market changes.
Spring
- Escamoles (ant larvae): March to May is escamole season, when ant larvae harvested from the agave roots of Hidalgo and Tlaxcala arrive at Mercado de San Juan. Pujol and Sud 777 serve them sauteed in butter.
- Huitlacoche (corn truffle): April to October the corn fungus huitlacoche arrives, found in quesadillas, sopes and Sud 777's heirloom-corn courses. Buy at Mercado de San Juan.
- Chapulines (grasshoppers): May to August the toasted Oaxacan grasshoppers seasoned with lime and chile arrive at Mercado de San Juan and on bar snacks across Roma.
Summer
- Chiles en nogada: Late July to early September the Puebla-rooted poblano stuffed with picadillo, topped with walnut sauce and pomegranate runs across the city for the patriotic Independence season.
- Mangoes manila: May to August manila mango season carries the city; fruit carts on every corner sell them sliced with chile, lime and salt.
- Tuna (cactus fruit): August to October the prickly-pear cactus fruit arrives in green, red and purple varieties at all city markets, eaten plain or in agua fresca.
Autumn
- Pan de muerto: Late October through November 2, every panaderia from Panaderia Rosetta to Pasteleria Suiza puts out pan de muerto, a sweet orange-blossom bread shaped like bones.
- Cempasuchil and altares: Late October through early November, Mercado Jamaica fills with cempasuchil marigolds for Dia de Muertos altares; pan de muerto, atole and tamales follow the parade.
- Mole season at Atocpan: October brings the Feria Nacional del Mole at San Pedro Atocpan in Milpa Alta, with black, red, green, almond and pine-nut moles all month long.
Winter
- Tamales for Candelaria: January 29 to February 2 the Feria del Tamal runs at the Museo Nacional de Culturas Populares in Coyoacan, with 50-plus producers serving regional Mexican tamales and atole.
- Rosca de Reyes: January 6 Three Kings Day brings the ring-shaped rosca with hidden plastic Jesus figurines; Pasteleria Ideal sells the city's longest rosca by the metre.
- Romeritos and bacalao for Navidad: December brings the Mexican Christmas table: romeritos (sea-purslane greens) in mole with shrimp patties, plus bacalao a la vizcaina. Sold at El Cardenal and Cafe de Tacuba.
Seasonal in Mexico City, FAQ
When is the best time to eat in Mexico City?
Peak food season in Mexico City is year-round.
What time do people eat in Mexico City?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Mexico City?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Mexico City?
Ask the next local you meet what they would order. Mexico City rewards trust.