Dish of the Week: Sopes de requeson

Executive chef Julian Medina forms flat, bite-sized masa cakes, pinching them around the edges to give them a lip. He griddles the cakes and fills them with Mexican requeson cheese, which is similar to ricotta, diced chorizo and a roasted-tomato ranchera salsa with chipotle pepper. He tops each one with a quail egg cooked sunny side up.