For breakfast, Aurea first cooked the chorizo then added it to eggs to make a scramble. The chorizo gave the eggs a pretty orange hue. She used 3 sausages for 4 eggs for Leighza and Me.
Combining a piece of warm corn tortilla spread with frijoles negroes (black beans) and topped with some of the huevos revueltos (scrambled eggs) was a great combo.
We also had Aurea's homemade mango-yogurt and a platter of fresh fruit: sandía (watermelon), piña (pineapple), y melón (cantaloupe). At school, it's common to have a snack during our break between classes, so I saved some of the fruit to have later, since this was quite an extensive breakfast. But breakfast here does have to be substantial because it's eaten around 7:20 and lunch is eaten around 2-2:30.
Different parts of Mexico prefer different types of beans. In the South where Oaxaca is located, it's all about frijoles negros (black beans), while frijoles pintos y blancos (pinto and white beans) and Bayos are popular in the middle and northern parts of MX.
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