Eat the Buenos Aires Seasons: Fall / Otoño Produce

fall In Buenos Aires, it’s not hard to eat seasonally. If an ingredient isn’t in season, it’s not available. Or it’s really expensive. Or it probably tastes heinous. There’s nothing like a tomato in the summer with the flavor of an actual juicy tomato, a 10 peso creamy avocado in late spring, a deep orange roasted pumpkin in the fall, or a hearty root vegetable soup in the winter.

Once you find your trusty verdulería, become BFF with your produce dealer, it’s easy to shop by the Buenos Aires seasons, eating these fruits and vegetables when it hits its peak season. *Check out the entire seasonal eating guide on Bodega Argento’s The Real Argentina blog.*

Otoño / Fall: March – June

Take your coat, scarves and boots out of the closet, and get your giant soup pot ready to provide warming nourishment. The leaves are changing colors, summer tans are fading, winter is coming and soup is just waiting to be devoured.

fall garden

Achicoria / Chicory Ajo / Garlic Apio / Celery
Apio Nabo / Celeriac Batata / Sweet Potato Berenjena / Eggplant
Berro / Watercress Brócoli / Broccoli Cebolla / Onion
Coliflor / Cauliflower Espinaca / Spinach Hinojo / Fennel
Hongos / Mushrooms Lechuga / Lettuce Morron (verde, rojo, amarillo) / Pepper (green, red, yellow)
Papa / Potato Puerro / Leek Rabinito / Radish
Radicheta / Green leaf chicory Radicchio / Radicchio Repollo / Cabbage
Repollo de bruselas / Brussels sprouts Rúcula / Arugula Verdeo / Green onion
Zanahoria / Carrot Zapallo de anco / Buttnernut squash Zapallito / Round green squash
Zucchini / Zucchini Manzanas / Apples Membrillo / Quince
Naranja / Orange Palta / Avocado Papaya / Papaya
Pelon / Nectarine Pera / Pear Pomelo / Grapefruit

The Produce Guide: Where to buy the best fruits and vegetables in Buenos Aires.

The city is filled with awesome vegetable shops. The best is to venture around your barrio and when you see some fine looking produce for a good price, become a regular. These are some of the verdulerías and mercados that sell the chronic:

  • My verdulero: Gascón 947, Almagro
  • El Triangulo: Borges y Charcas, Palermo Soho
  • La Visión: Cabildo 2998, Nuñez
  • Nelly: El Salvador 4495, Palermo
  • Pauly: Cordoba 2511, Recoleta
  • Irma: Luis Maria Campos 256, Las Cañitas
  • La Martina: Medrano 342, Almagro
  • Molina Frutas & Verduras: Federico Lacroze 3016, Colegiales
  • Ely: Sarmiento 4194, Almagro
  • Lo de Mary: Soldado de la Independencia 1189, Las Cañitas
  • Barrio Chino: Ichiban, Casa China, Asia Oriental, Tina & Co

The Markets

  • Mercado Boliviano de Liniers: José León Suárez 100, Liniers
  • Mercado de San Telmo: Bolivar y Carlos Calvo
  • Mercado Progreso: Rivadavia 5430, Caballito
  • Mercado Juramento: Juramento 2527, Belgrano
  • *El Galpón Organic Market: Federico Lacroze 4171, Chacarita
  • Ferias itinerantes de abastecimiento barrial
  • Mercado Central: Autopista Ricchieri y Boulogne Sur Mer
  • *Mercado Solidario Bonpland: Bonpland 1660, Palermo

Produce Delivery Services

* = Organic

The Best Pumpkin Soup Recipe EverrrrrrrrWinter pumpkin soupVenezuelan chef Gustavo Castillo made me the best pumpkin soup of my life. He cooks up all kinds of delicious soup wonders every week (and other incredible dishes to order), and kindly gave up his secret fall pumpkin soup recipe:


  • 1 Cabutia (the pumpkin with dark skin and bright orange flesh)
  • 1 clove of garlic
  • 1/2 onion
  • Milk, about 1 cup (optional, can subsitute for water or stock)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp honey
  • 2 fresh bay leaves (laurel)
  • 1 sprig fresh thyme (tomillo)
  • Butter, 1 1/2 Tbsp, very cold
  • 1 Cinnamon stick or 1 tsp of Cinnamon powder
  • Vegetable oil, lightly coat the pot
  • 2 Tbsp Cream (optional)


  1. Wash and cut the pumpkin in half. Peel, very carefully, with a knife. Make sure the flat part of the pumpkin is on the cutting board, because you don’t want the calabaza to fall on the ground or your finger to slip on the knife.
  2. Take out the seeds with a spoon. If you’re feeling extra fancy, you can save the seeds and sauteé them in oil, using for a garnish.
  3. Cut the pumpkin in cubes (can be irregular sizes). Set aside.
  4. Peel and chop the garlic and onion.
  5. Heat a pot with oil and 1/2 Tbsp of butter. Once hot, add the onion and garlic. Stir on medium heat until golden and translucent. Then, add the pumpkin cubes, mix, and let sit until it becomes golden brown.
  6. Pour in the milk. It should be enough to just cover the pumpkin. Toss in the whole bay leaves and thyme sprig. Cover and let simmer on low heat for about 10 minutes, or until the pumpkin is soft but not falling apart. *Milk can be replaced with vegetable stock.
  7. Take out the herbs and transfer to a blender. If the mixture is too thick, add more milk.
  8. Once it’s blended together, pour back into the pot. Add cinnamon. Then, cut the *very cold* butter in small pieces and add it to the pot. If you want to make it extra delicious, throw a splash of cream inside too. Or if you’re a vegan (I’m sorry) skip the butter, milk, cream all together.
  9. Season with salt and pepper.

*This recipe is vegetarian, gluten-free and can be vegan-friendly.



  1. Jenn says

    It would be great if you could put the names of the ingredients for recipes in Spanish as well. For example, thyme and bay leaves….

    • ForkYou says

      Sopa de cabutia
      1 Calabaza mediana
      1 diente de ajo
      ½ Cebolla blanca
      Leche c/n
      Pimiento negra c/n
      1 cucharadita de miel
      2 hojas de laurel fresco
      1 ramita de tomillo
      Manteca c/n
      2 cucharadas de crema de leche
      1 ramita de canela o media cucharadita de canela en polvo

      Procedimiento: Primero que todo lavamos la calabaza, la cortamos a la mitad, apoyamos la parte plana contra el meson, y con el cuchillo la vamos pelando con mucho cuidado,sacamos con una cuchara las semillas (se pueden reservar para saltear en aceite), y cortamos en cubos irregulares. Reservamos.

      Pelamos el diente de ajo y la cebolla, cortamos en cubos no muy grandes, y en una cacerola alta procedemos a dorar con un poco de aceite y manteca a fuego medio. Cuando haya dorado, agregamos los cubos de calabaza y dejamos que tomen un poco de color junto con la cebolla y el ajo, agregamos la leche a media altura, el laurel y el tomillo, ponemos a fuego bajo y tapamos por 10 min. La idea es que la calabaza este blanda pero que no se deshaga. Retiramos las hierbas y procedemos a licuar con el liquido que haya quedado en la olla, si la mezcla esta muy espesa se aligera con mas leche.

      Pasamos a la misma cacerola, ya todo bien licuado, ponemos a calentar con la canela y ahi agregamos la Manteca bien fria en trozitos, la crema, y condimentamos con sal y pimiento a gusto. La leche se puede sustituir por agua o algun caldo vegetal.


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