What is in season in Santa Fe. and what to order when the market changes.
Spring
- Lamb: Locally raised New Mexico lamb peaks in spring; menus at Atrisco, Restaurant Martin and Maria's lean into rack and shoulder.
- Asparagus and ramps: The first farmers market produce of the year, available at Saturday market stalls April through May.
- Pueblo blue corn: Last year's harvest stays through spring on tortilla and pancake menus at Plaza Cafe and Cafe Pasqual's.
Summer
- Hatch and Chimayo green chile (early): Late-July first-crop green chile appears at the Saturday Farmers Market; the smell of roasting fills the Railyard from mid-August.
- New Mexico melons: Pecos and Mesilla melons fill the market from late July; eat one halved with lime at the picnic tables.
- Squash blossoms: Used in quesadillas and stuffed-with-cheese plates at Atrisco and Cafe Pasqual's; market vendors carry them June through August.
Autumn
- Hatch green chile harvest: August through September is the city's true high season; chile roasters smoke at the markets, restaurants change every plate to reflect the crop.
- Chimayo red chile (dried): October the Chimayo crop dries on ristras; ground red chile from this season feeds Santa Fe sauces all year.
- Posole corn: Dried hominy corn for posole appears at the Saturday market through October; soup is a Christmas Eve tradition.
- Pinon (pine nuts): Wild-foraged pinon, gathered in good years across Northern New Mexico forests, surfaces at autumn markets and in atole.
Winter
- Biscochitos: Anise-and-lard New Mexico state cookie, baked in mass at every bakery from Thanksgiving through Three Kings Day; Dolina and Sage Bakehouse run the canonical versions.
- Posole and tamales: Christmas Eve in Santa Fe is a posole-and-tamale meal; family rooms swap dozens, restaurants run holiday specials at La Choza and Tomasita's.
- Atole: Blue corn meal porridge, traditionally a winter morning drink; Pueblo-influenced restaurants serve it through January.