Albuquerque Seasonal Food: When to Eat What 2026

What is in season in Albuquerque. and what to order when the market changes.

Spring

Wild asparagus: Rio Grande Valley wild asparagus peaks April to early May along the bosque trails. Los Poblanos farm serves it at Campo's brunch through the season.
Pinon nuts (late spring drop): Pinon nuts from the previous fall harvest finish drying in late spring. Roasted pinon coffee appears at New Mexico Pinon Coffee year round, peak retail in May.
Lavender harvest preview: Los Poblanos lavender fields bloom in late May into June, with lavender ice cream and lavender honey at the Los Poblanos farm shop and Campo at the brunch service.

Calabacitas (summer squash): Calabacitas, the New Mexican summer squash side dish with green chile and corn, peaks June to August. Sadie's, El Pinto and Mary and Tito's all run it as the seasonal side dish.
Lavender harvest (June): Los Poblanos in Los Ranchos hosts the lavender harvest in June with farm tours, lavender lemonade and the lavender honey at the farm shop and Campo restaurant on site.
Albuquerque peach crop: Peaches from the Rio Grande Valley orchards peak July, sold at the Downtown Growers' Market, Los Ranchos Growers' Market and the Nob Hill Growers' Market on Thursdays.

Hatch green chile harvest (Aug to Sep): The year defining season runs late August through September. Hatch chile roasters set up in supermarket parking lots and the smell of charred chile perfumes whole neighborhoods.
Balloon Fiesta breakfast burritos (October): The first nine days of October bring the Balloon Fiesta and breakfast burrito booths from 05:00 at Balloon Fiesta Park, with 800,000 visitors over the run.
Pumpkin and winter squash: Winter squash, butternut and acorn arrive at the Downtown Growers' Market in October. Range Cafe and Farm and Table run squash specials through the brunch service.

Biscochito season (December): The New Mexico state cookie since 1989, the anise and cinnamon biscochito peaks at Christmas. Celina's Biscochitos and ABC Cake Shop bake them by the thousand for holiday tins.
Posole (winter staple): The hominy and pork stew with red chile is the year round New Mexican staple but peaks December to February. Pueblo Harvest, Mary and Tito's and Sadie's all run it through the winter.
Tamales at Christmas: Red chile pork tamales are the Christmas family tradition across Albuquerque. El Modelo, ABC Cake Shop and home kitchens produce them by the dozens through December.