At Especiero, Chef Emiliano Ayala is not afraid to mess with a classic. These chilaquiles are made with strips of fried corn tortillas and served up with cheese, poached eggs and a pile of chicken. Salsa verde is poured over the dish at the table so it never turns soggy before you hit the bottom of the bowl. It is the perfect cure for a wild night that didn’t end until Especiero unlocked the doors.