First cousin to Cantina Los Mayas’ haven for Mexican wine and panuchos, this Richmond District restaurant offers well-made tamales. Unlike the other options on this list, tamales here are (at least so far) not available to be ordered en masse. Instead, the $18 entree includes two tamales, rice, beans, and plenty of cotija cheese and crema.

This Inner Sunset staple is comprised of winemakers, lavender latte wizkids, and, yes, tamale makers. It’s a bit of a “if you know you know” situation, since the shop doesn’t offer its tamales on a regular basis, but when the four-packs of vegetarian tamales make an appearance, the cantina’s loyal fans mash the purchase button. One order of four costs $16, and the tamales come with optional salsa, pickles, and chili oil for a bit extra. 

The favorite offspring of Divisadero Street fine dining destination Nopa, the Broderick Street location of this business sells an $8 upscale tamale with Ayocote beans, avocado and banana leaves, crema, queso fresco, and salsa chiltomate. The same team is opening a restaurant in the Lower Haight, though you’ll need to head to Broderick Street specifically if you want to ensure a taste of this mighty combo of corn and leaves.  

It may have been in Noe Valley where Isabel Caudillo got started, selling tamales at farmer’s markets, but it’s at this permanent location in Bernal Heights where she continues to sell her ultra-popular tamales today. Whether it be the rajas con queso or the pork in salsa verde tamale, you can order a dozen for $44 online.

Emmanuel Galvan, founder and owner of this decadent testament to the power of corn, is on his third year in a row selling tamales for the holidays. He’s tripling his output for this year, putting everything he’s got into his Oakland-based heirloom masa project. Tamale enthusiasts can catch his tent at the Foodwise market on 22nd Street in the Mission District every Thursday, too, while the markets runs from March to November. This year, holiday tamale orders can be picked up at Tahona Mercado on December 21 and 22. Galvan is well-known at this point for his corn sourcing and colorful tortillas. 

Technically a Sonoma-based company, this Ferry Building mainstay serves outrageously popular tamales all year long. There are classic flavors, but also renditions with more pizzazz like the roasted pumpkin and white cheddar tamale. The woman-owned business has more than 30 years experience doing the damn thing; if you can’t make it to the Ferry Building, place an order online or find a pack in numerous local grocery stores.

Many recent San Francisco transplants encounter this business’ items for the first time through its catering arm — Alicia’s is well-situated in the tech lunch world, though that’s more or less done thanks to the pandemic. 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 nopale and garbanzo beans) are available at numerous outlets including Berkeley Bowl and Monterey Market. Place an order by emailing orders@aliciatamaleslosmayas.com, and Alicia’s tamales will also be available for purchase at La Cocina’s first holiday market on Saturday, December 10.