Higaditos (Chicken Liver and Egg Scramble)

History & Origin

Higaditos is a dish of enormous tradition in Oaxaca, Puebla and parts of Veracruz. Its name is a diminutive of "hígado" (liver) and the preparation has roots in the fusion of pre-Hispanic and Iberian culinary techniques. Indigenous peoples already consumed the offal of game animals and poultry, while the Spanish introduced the practice of sautéing ingredients in fat and combining them with egg. What makes higaditos special is their association with Christmas and New Year festivities. In many Oaxacan and Pueblan households, higaditos are an obligatory part of the 25th December meal, prepared with the liver, heart and gizzards of the turkey sacrificed for the occasion. The mixture of finely chopped offal with tomato, onion, chile, Mexican pepper leaf and beaten egg creates a creamy texture and comforting flavour. In modern times, higaditos are prepared year-round with chicken liver, which is more accessible. They are served as taco filling, over rice, or alone with corn tortillas. They represent the philosophy of whole-animal use that characterises traditional Mexican cooking.