SF Farmer’s Market Primavera Tamales

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The Farmer's Market stretches around the front, side and back (as seen here) of the Ferry Building Plaza. Primavera is located in the back.

One of my favorite places in San Francisco is The Ferry Building Plaza, especially on Saturday mornings when the Farmer’s Market is buzzing with people. From the college student pushing along his bicycle to the mom pushing a baby buggy, the Farmer’s Market is a place for people to come together. Families sit on the pier eating fresh pastries, old friends meet up for coffee and customers greet newly-found friends, the food vendors.

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Laura and Marisa, happy to see each other again.

It was such a gathering place for me nearly two weeks ago when Laura, Marisa and I met there. The three of us had not been together in nearly nine months — a long time when you see each other nearly everyday for four years! While we wandered through the stalls tasting dried kiwi, local cheeses and eggplant spreads, we chatted away as if time had never passed. We decided to forgo the incredibly long line for Blue Bottle Coffee (we would go to the Cafe later in the afternoon) and took up the Primavera line instead.

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Me with my butternut squash tamale.

Primavera serves organic, authentic Mexican food. They handcraft the wildly popular tamales that were named “Best Tamales” in 2004 by SF Chronicle food editors. Sticking to their motto of “traditionally inspired, organically inclined,” Primavera has gained a devoted San Francisco following.

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Marisa and Laura's chicken mole poblano tamales plate.

Primavera also makes traditional Mexican breakfasts, featuring a different breakfast from various regions every Saturday. Plates piled with eggs, avocado, black beans and cotija cheese — chilaquiles aguascalientes — made me wish I had four stomachs like a cow. On this Saturday, however, we decided to try the tamales. Marisa and Laura split the chicken mole poblano tamales plate, while I got a butternut squash tamale.

My tamale was sweet, mild and creamy. Corn, jack cheese and butternut squash — comfort food items in my book. A scoop of salsa from the vat at the booth added the perfect amount of heat and kick to the tamale. Marisa and Laura’s chicken  mole poblano tamales were much spicier and the mole sauce had nice depth and dimension. So, is the Primavera line worth the wait? I think so. Try it out; I think you’ll be pleased.

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The Primavera menu, which changes weekly, from the day we ate there.

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