Deep-mustard and aquamarine tiles line the walls, bordering burgundy bookcases adorned with Mexican folk art and objects: a well-worn metate, a nativity scene, dancing skeleton figurines. Thick handmade corn tortillas arrive piping-hot in floral-patterned napkins in a straw basket, and fragrant black beans simmer tableside in terra-cotta pots. Each tortilla, with its rough-hewn edges and grooves, is perfect for sopping up my preferred guisado, mole verde de puerco: tender braised pork in a rich and earthy pumpkin-seed mole.

El Buen Comer’s hearty, affordable portions make it ideal for groups and families. Though I generally stay on-menu, you do have the option of letting Isabel feed you her way, with a chef’s tasting priced at $40. I like to visit with my friends who have children, and see their little ones savor a key part of every San Franciscan’s diet: fresh, soulful Mexican food. The Ferry Building Farmers Market is the best-known market of the bunch, serving as the living blueprint for the Bay Area’s love of all things organic, local, and seasonal.

How to Make Tamagoyaki (Japanese-Style Rolled Omelette)
Active:10 mins
Total:10 mins
Serves:4 servings
Ingredients
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2 large eggs
1 1/2 tablespoons (20ml) homemade dashi or hondashi, or more or less as desired (see note)
1 teaspoon (5ml) usukuchi (light) soy sauce, plus more for drizzling
1 teaspoon (5ml) mirin
An oil-soaked paper towel, folded up into a small bundle, for greasing the pan
Grated daikon radish, for serving
Directions
In a small bowl and using chopsticks, beat eggs until well combined and no visible traces of whites remain. Beat in the cooled dashi, mirin, and soy sauce.
Preheat tamagoyaki pan over medium-high heat until you can feel moderate heat radiating off it when your hand is held an inch or two from the surface (you want it just hot enough that the eggs will gently bubble and sizzle when they hit the pan, but not so hot that they rapidly brown). Holding your greased paper towel between a pair of chopsticks, rub the pan all over with a light coating of oil, including in all the corners (it helps to store the oiled towel nearby in a small dish during the cooking process).