Donna Eichhorn and Shirley Virgil, along with 4 production staff and 6 farmers market helpers.
Donna’s Tamales is inspired by California’s fresh ingredients and Latin influences. Their corn masa is ground fresh daily and mixed with California olive oil, and a pinch of sea salt. All recipes are Donna’s own, and products are made by hand the day before they are sold at the farmers market.
Donna’s Tamales uses approximately 90% certified organic ingredients in their products. They source from a variety of vendors. Some ingredients are purchased directly from farmers (many of whom participate in the Ferry Plaza Farmers Market) and others are purchased through distributors that source locally and internationally. Their cheese is from an organic dairy; white corn for masa is grown organically; beans are organically grown in Sacramento and Fresno; and tortillas for burritos are made by a local family-owned company. Sciabica and Sons provides their olive oil (a blend of three Mission olives grown within 150 miles).
Donna’s Tamales produces 1,500 tamales per day, all hand-rolled and steamed.
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »