Phoenix Seasonal Food: What to Eat by Season 2026

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

Next up in Phoenix

6-7 Feb 2027Turkey legs, steak on a stake, mead and ale

Spring

Citrus tail end: The Valley's backyard citrus runs into spring, with the last grapefruit, oranges and Meyer lemons at farmers markets before the heat arrives. Patio season is at its peak before summer.
Asparagus and early greens: Arizona farms bring asparagus, snap peas and tender greens to the Uptown and Old Town Scottsdale markets through March and April, the produce that drives Quiessence and FnB menus.

Going to Arizona Restaurant Week?

Hotels in Phoenix, 15-24 May 2027

Holidufrom USD 72 a night

Prickly pear: Late-summer monsoon ripens the prickly-pear fruit on the nopal cactus across the Sonoran Desert, turned into the magenta syrup behind Phoenix's prickly-pear margaritas and aguas frescas.
Indoor and late-night season: With daytime highs past 110F, dining shifts indoors and to the night. The Sonoran hot dog carts and 24-hour taquerias carry the summer, while many patios and small rooms cut hours.

Chiltepin: The wild Sonoran chiltepin chile ripens in autumn, foraged in the borderlands and hauled north to kitchens like Bacanora, where it fires the salsas and the wood-grilled plates.
Hatch and Arizona chiles: Roasted green chiles arrive in early autumn, stuffed into green-chile burros and chiles rellenos across the Valley's Mexican rooms as patio season reopens in October.

Desert citrus: Winter is peak citrus, when backyard and farm grapefruit, oranges and tangelos fill the markets. The snowbird season packs the patios and the Old Town Scottsdale market.
Medjool dates: Arizona and California desert date groves supply Medjool dates through winter, the base of the regional date shake and a market staple alongside the citrus.

Going to Devour Culinary Classic?

Hotels in Phoenix, 27-28 Feb 2027

Holidufrom USD 72 a night