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Hole-in-the-wall Mexican take-out and delivery joints are a dime a dozen on the streets of Brooklyn, but few have menus as varied, creative, and authentic as that of Yola’s Restaurant, a go-to spot in Williamsburg for tacos, burritos, fajitas, quesadillas, enchiladas, and a host of more esoteric south-of-the-border delicacies. Among the pleasant surprises are the chilaquiles, soft corn tortillas smothered in a mild, creamy red or green chili sauce and topped with cheese and sour cream. These don’t turn up on New York menus all that often, but in Mexico they are a staple and known as a great breakfast food after a night of heavy drinking. (Yola’s, open until 1 a.m. during the week and 2 a.m. on weekends, makes a great stop during a night of heavy drinking, too.) Even the more mundane dishes offer exciting twists. Look no further for proof than the chicken mole burrito, which incorporates that chocolate-tinged sauce to Pavlovian effect. — Andrew Sessa

Chicken mole burrito, $8.50; soft chorizo taco, $3