Higaditos - Oaxacan style.

If you do a search for "higaditos," you will find hundreds of recipes, but none of them seem to be of the kind I've had in Oaxaca many times.  "Hígado" is liver, so we are talking about chicken livers in most of the recipes.  However, I think they prepare it here with meat of the chicken as well, but it is mostly an egg dish.  Best description I can come up with is that it's scrambled eggs with a very nice texture, in a chicken broth with pieces of meat and liver.  It is not a spicy dish, just a rich yummy eggy thing.

It is a very traditional dish in Zapotec villages like Teotitlan del Valle and Villa Diaz Ordaz ,where this lady made some of the very best I've ever had.  It was heavenly.

Here's the classic presentation for Teotitlan del Valle.

And here, from the wedding of good friends, Sergio Ruiz and Virginia, a breakfast of higaditos, bread, chocolate and tlayudas..  Note the size of their servings.  They do not eat it all.  Everyone takes it home.