Tamales were the breakfast of choice for most farmers and often accompanied soldiers out to the battlefield. Wrapped up in corn husks and steamed, they traveled and held well over several hours.
Another breakfast staple for kids and adults alike was atole! Made from masa, water, cinnamon, vanilla, fruits, and later on, sugar, it was a thin but hearty gruel that sustains a person for hours. Later, chocolate added made it champurrado, both remain popular during the cold months today.