Elena’s was one of the hottest openings of 2024. Diners lined up for hours in traditionally sleepy West Portal to get a taste of the first Mexican restaurant from the wildly popular Original Joe’s team. Here the pork tamales come slashed with crema, cotija, and avocado salsa, and you can get one with the combo plate, complete with rice and refried beans. It’s the kind of situation that calls for a pitcher of margaritas. 

First cousin to Cantina Los Mayas’ haven for Mexican wine and panuchos, this Richmond District restaurant offers well-made tamales. Tamales here are (at least so far this season) not available to be ordered en masse. Instead, the $19.75 entree includes two tamales, rice, beans, and plenty of cotija cheese and crema.

This Inner Sunset staple comes from a crew of winemakers, lavender latte wizkids, and, yes, tamale makers. It’s a bit of an “if you know, you know” situation since the shop doesn’t offer its tamales regularly. But sometimes seasonal specials fold in Jimmy Nardello peppers or honeynut squash, and when the four-packs of vegetarian tamales make an appearance, the cantina’s loyal fans mash the purchase button.

It may have been in Noe Valley where Isabel Caudillo got started, selling tamales at farmers markets, but these days she’s selling her ultra-popular tamales from a permanent location in Bernal Heights. Whether it be the rajas con queso or the pork in salsa verde, there are mini tamales available on the catering menu right now. Keep an eye on the main online menu — the full-size version will likely pop up during the season.

Isai Cuevas brought a taste of Oaxaca to the heart of the Mission when he finally opened Donají in 2021. But the man is a maiz whisperer, and he’s been folding tamales for many years, catering and selling them at farmers markets around the Bay Area. Check out the catering menu for the full selection of tamales this season, including poblano cheese, pork achiote, and chicken verde, sold by the trio or half dozen. But whatever you do, don’t miss anything drenched in the richly spiced mole negro.

Emmanuel Galvan, founder and owner of this testament to the power of corn, has been selling tamales for the holidays since 2020 through his Berkeley-based heirloom masa project. Most of the year, tamale enthusiasts can catch his tent every Thursday between March and November at the Mission Community Market, but this winter, the tamales will be at the Ferry Plaza Farmers Market for a few Thursdays and Saturdays, too, leading up to Christmas. Galvan also has additional pickups from his kitchen in Berkeley and Rancho Gordo in Napa, so follow along on Instagram for the full details.

Technically a Sonoma-based company, spinning off from the legendary restaurant Molino Central, this Ferry Plaza Farmers Market mainstay serves outrageously popular tamales all year long. There are classic flavors, as well as renditions with more pizzazz like the roasted pumpkin and white cheddar tamale. The woman-owned business has more than 30 years of experience doing the damn thing; if you can’t make it to the Ferry Building, you can find a pack in numerous local grocery stores.

Alicia’s Tamales is well-situated in the tech lunch world, so many recent San Francisco transplants encounter the business for the first time through catering. A graduate of the La Cocina incubator program, Alicia’s is also a huge supporter of local nonprofits, and its tamales (including a vegan offering with nopales and garbanzo beans) are available at numerous grocery stores including Berkeley Bowl and Monterey Market. Alicia’s also offers pickup or delivery in San Francisco through online ordering for a half or full dozen.