As a Californian, I love a good border-style plate of huevos rancheros. Julian Medina’s pan-Latin luncheonette, Coppelia, serves a delicious version, and it’s on the menu all day. Medina’s dish is not the version I grew up with — laced with classic green chile salsa, accompanied by pasty refried pinto beans and smothered in melted cheddar. Instead, its kick comes from a brightly flavored tomatillo salsa, and it is served on a simple bed of moros, the Cuban-style mix of black beans and rice. The fried eggs and corn tortilla are super-crispy around the edges, and a sprinkling of queso fresco completes this satisfying breakfast.