Every year on the last Wednesday of August, the quiet town of Buñol, just outside Valencia, transforms into one of Spain’s most surreal spectacles: La Tomatina, the world’s largest tomato fight.
Thousands gather from around the globe, packing into narrow streets and town squares to launch truckloads of ripe tomatoes at one another. Within minutes, the town is soaked in a sea of red -- a slippery, squishy mess of laughter, flying pulp, and playful mayhem.
What began as a spontaneous food fight in the 1940s has evolved into a beloved cultural event, now ticketed and tightly organized. Despite its messiness, the spirit of La Tomatina is very lighthearted. Don't worry, it’s less about combat and more about community and celebration.
The origins of La Tomatina are still a bit of a mystery. Most locals point to 1945, when a street altercation during a local parade spilled over into a nearby vegetable stall. Tomatoes became the improvised ammunition, and the rest is history.
The event was banned at several points in the 1950s, only to be revived by popular demand. Over time, it gained structure, safety regulations, and international fame. Today, it’s a bucket-list experience for travelers craving something wildly unique.
At 11 a.m. sharp, after the traditional palo jabón (a greased pole-climbing contest), the tomato trucks roll in and unleash their cargo. For one full hour, it's an all-out tomato war. Protective goggles are common, and squishing tomatoes before throwing them is a must -- all in the name of safety and fun.
When the signal sounds to stop, fire trucks and hoses help wash down the town (and the participants). Despite the chaos, it’s all in good spirits, and Buñol returns to normal within hours -- albeit smelling faintly of gazpacho.
This is not industrial fishing. It's closer to a ritual.
While the tomatoes in the fight are inedible, overripe, and grown specifically for this purpose, the region of Valencia -- and Spain more broadly -- is deeply proud of its tomato-rich cuisine. After the battle, many locals and visitors recharge with foods that highlight the other side of the tomato’s legacy:
