Editing Breakfast (section)

===== Mexico =====
{{Main|Mexican cuisine}}
A typical Aztec breakfast often included corn [[porridge]] with honey and chillies, or tortillas with beans and [[Salsa (Mexican cuisine)|salsa]].<ref>{{cite web|title=What Did the Aztecs Eat and Drink? Mexican Food of the Middle Ages|date=3 May 2020|url=https://www.historyhit.com/mexican-food-of-the-middle-ages-what-did-the-aztecs-eat-and-drink/|publisher=Historyhit|access-date=1 January 2021}}</ref>

[[Chilaquiles]] are a staple breakfast dish that dates back to the times of the Aztecs; they consist of [[tortilla chips]] (locally known as "totopos") slathered in [[Salsa (Mexican cuisine)|salsa]] and usually come with a side of [[refried beans]]. Depending on the region or person, they may be eaten with fried or scrambled eggs, pulled chicken, sprinkled cheese, [[crema (dairy product)|crema]], diced onion, or chopped cilantro (coriander) leaves.<ref>{{cite web|title=Chilaquiles: History & Tradition|date=9 December 2016|url=http://chilatruck.com/chilaquiles-history-tradition/|access-date=1 January 2021}}</ref> Eggs are also a staple in Mexican breakfasts, scrambled and fried eggs are usually eaten with tortillas, salsa, and beans; local varieties include [[huevos rancheros]] and "huevos con tortilla", which are scrambled eggs fried alongside pieces of corn tortillas.

[[Breakfast cereal]]s are also common in Mexico, mainly due to American influence. Health concerns have arisen regarding the nutritional quality of processed breakfast cereal; it is estimated that Mexican preschoolers consume 7% of their total energy intake from processed breakfast cereals and that 6% of Mexican children exclusively have ready-to-eat cereals with milk for breakfast.<ref>{{cite journal|title=Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content|date=16 August 2017|pmc=5579677|last1=Nieto|first1=C.|last2=Rincon-Gallardo Patiño|first2=S.|last3=Tolentino-Mayo|first3=L.|last4=Carriedo|first4=A.|last5=Barquera|first5=S.|journal=Nutrients|volume=9|issue=8|page=884|doi=10.3390/nu9080884|pmid=28813010|doi-access=free}}</ref>