A traditional Oaxacan breakfast of chicken broth enriched with finely chopped or ground chicken liver, eggs beaten into the broth to form silky threads, and a clear tomato-chile base. A resourceful country dish that uses the chicken's liver alongside its meat — nothing wasted. Eaten in the morning, often as a restorative meal after a celebration.
Higadito ('little liver') is a traditional Oaxacan breakfast soup, made whenever a chicken is slaughtered — the liver, heart, and gizzard are added to the broth alongside the meat, ensuring nothing is wasted. The dish is most associated with the central valleys of Oaxaca and is a classic example of resourceful country cooking. The beaten eggs, added at the end and stirred into silky threads, reflect Spanish influence on Mexican home cooking. The dish is often served at celebrations (weddings, baptisms) the morning after.
A bowl of higadito presents a clear, golden broth with threads of cooked egg floating throughout, and small bits of pinkish chicken liver at the bottom. The flavor is savory and rich — the liver gives a metallic, mineral depth without being overpowering; the egg threads add silkiness. A mild heat from the chile base warms without burning. Eaten with a spoon, with warm corn tortillas.
Higadito's character comes from the chicken-liver-enriched broth and the egg-thread technique. The chicken (including liver) is simmered to extract collagen and minerals; the liver contributes iron-rich compounds and glutamates (umami). When beaten eggs are poured into the simmering broth and stirred, the heat denatures the egg proteins instantly into thin silky strands — a technique borrowed from Chinese egg-drop soup but adapted in Mexico. The tomato-onion-garlic base provides acidity and aromatics. The result is a complete, restorative breakfast: protein, broth, and mineral richness in one bowl.
Variations
Some versions add shredded chicken meat alongside the liver; the chile base varies (guajillo or ancho); rice can be added.
On the Palate
Where Higadito sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 25 min active + 10 min waiting
- 130 min
Cover a whole chicken (with liver reserved) with water; add onion, garlic, and salt; simmer 30 minutes.
- 25 min
Remove the chicken; strain the broth and return to the pot.
- 35 min
Finely chop the chicken liver; sauté briefly in a little oil; set aside.
- 45 min
Blend tomatoes, onion, garlic, and a soaked guajillo chile; strain into the broth.
- 55 min
Bring the broth to a steady simmer; slowly pour in 4 beaten eggs while stirring to form threads.
Watch outPour the beaten eggs into the steadily simmering broth in a slow stream while stirring — the heat sets them into silky threads; too cool and they cloud the broth, too hard a boil and they clump.
- 65 min
Add the chopped liver; simmer 5 minutes; serve hot with warm corn tortillas.
