"The chilaquiles at West Hollywood's Gracias Madre are the misunderstood teenagers of this list. Sure, they’re “different” because they’re plant-based and don’t come slathered in ladles of salsa. But if there’s one thing that teenage angst taught us, it’s that different is cool and we probably shouldn’t invest too much emotional energy into things like stewed tortilla chips. Rather than salsa, these totopos get coated in a delicious coloradito mole that's sweet and smoky, with a subtle hint of heat lingering in the background. The avocado and cashew crema topping brings some extra nuttiness and texture, along with the dish's side of black bean puree—not the most exciting frijoles we've had, but we're not complaining either. " - sylvio martins
