An omelette made with lamb's brains and chorizo. These days sweetbreads are more commonly used that brains. The ingredients are cut up, breaded and fried before being added, with peppers, potatoes and migas, to the egg mix.
Toast. It is also a fried corn tortilla served with beans, salad, chicken and cheese. Small versions are served as botanas or antojito, Mexican snacks.
This seems to cover a variety of different dishes, though the ones I have eaten have been fried tortilla crisps in which the dough is cut and folded to look like sails and excellent for scooping up guacamole. I have also seen them described as hard, thick Oaxacan tortillas punched with holes and as a Michoacán dish of tortilla dough mixed with beans before being flattened out and deep-fried and served with guacamole of minced (US: ground) meats.
Shot. A shot is somewhere between 1.5 fl oz (~44 ml) and 50 ml, depending on where you are. It may also be a small cup.
