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Every day is the Day of the Dead inside this bright red storefront, where you can pick up jarred mole sauce and Frida Kahlo keychains along with prepared Mexican specialties. Burritos are a popular choice, with stewy fillings like Yucatan pork brimming with cinnamon and raisin or a mild cactus and vegetable combo. The tortillas are packed LA or San Francisco style: the former more wrap-like, simply accompanied by chopped onion and tomato; the latter a bulkier torpedo, stuffed with rice, beans, white onion, cilantro, and hot sauce. Since long, slow cooking is the custom in this kitchen, chili is an especially good order. The pork and beef con carne blends with black beans, chipotle peppers, and dark beer for a smoky, malty mixture, and though the chunks of celery, green peppers, and hominy in the green chili may appear benign, they have a strong, fiery afterbite. The New Mexico tortilla pie—with roasted shades of sweet and hot peppers, tangy tomatillo, and salty queso blanco oozing between the corn and flour tortillas—is an unusual treat. But don't get too distracted by the savory offerings: The baked goods, especially the moist devil's food cake with a slight ancho chile buzz, are overlooked. — Kathleen Squires

Kitchen market is take-out only, there are no stools or seats inside the shop. They’ll deliver anywhere outside of their free delivery zone for a fee ($5-$10, depending on the neighborhood).

New Mexico tortilla pie, $8.75; green chile chili, $5.75/$8.25; Yucatan pork stew burrito, $7.75; ancho chile devil's food cake, $3.75