The cramped galley-style kitchen at the original restaurant in Culver City barely holds two cooks, yet each dish looks as if it’s been fussed over by a fastidious abuelita. Everything made here, as well as at the new sister location, is fresh, from the handmade tortillas to the yeasty torta rolls to the juices and liquados to a Caesar salad that seems composed from several heads of romaine. The chickens for the mole are enormous birds; the soupy caldos overflow with meat and vegetables. The food is almost too refined for the picnic table-outfitted dining rooms, but you can always get your feast to go.