What is in season in Madrid. and what to order when the market changes.
Spring
- Aranjuez asparagus and strawberries: Esparragos de Aranjuez DOP and Aranjuez strawberries; Madrid's Royal Garden produce, 50 km south.
- Torrijas for Easter: Milk- and wine-soaked bread, deep-fried and dusted with cinnamon sugar; the canonical Madrid Easter sweet.
- Rosquillas de San Isidro: Four traditional rings: tontas, listas, francesas, Santa Clara; every Madrid bakery sells them through the San Isidro week.
Summer
- Gazpacho and salmorejo: Andalusian chilled tomato soups; gazpacho (lighter, drinkable) and salmorejo (thicker, topped with egg and jamon).
- Murcia watermelon and Vera tomatoes: Watermelon (sandia) from Murcia and pimentonero tomatoes from La Vera, Caceres; the high-summer market staples.
- Terraza vermouth hour: Vermut de grifo (vermouth on tap) with olives and Cantabrian anchovies; Madrid's Sunday pre-lunch ritual.
Autumn
- Sierra de Madrid mushrooms: Boletus edulis, niscalos (Lactarius deliciosus) and trompetas de la muerte from the Sierra Norte; six weeks of mushroom menus.
- Castilian game and partridge: Partridge (perdiz roja) and venison from Castilla-La Mancha and Toledo; perdiz estofada is the headline winter stew.
- Bunuelos de viento and huesos de santo: Bunuelos (cream-filled fritters) and huesos de santo (almond-paste 'saint bones'); the All Saints sweet tradition.
Winter
- Cocido madrileno: Three-course chickpea-and-pork stew (sopa, garbanzos con verduras, carnes); the canonical Madrid winter lunch.
- Roscon de Reyes: Crown-shaped cake with candied fruit and cream filling; hidden fava bean and ceramic king inside, find the king and you wear it.