Although many chefs are content to smother tortilla chips in red sauce, chef Doug Robson of Gallo Blanco takes a different approach with his chilaquiles recipe. Served as a short stack of oven-crisped corn tortillas, the Gallo Blanco chilaquiles are pasted together with a blend of melted Chihuahua and Oaxaca cheese, and then topped with two fried eggs. The tortillas soak up the kitchen's lovely, fire-roasted tomatillo salsa. To eat it, you slice into it like a round cake. The Gallo Blanco take on this classic Mexican brunch staple is decadent and not to be missed.