For breakfast: Shave the kernels of one ear of corn, chop a pile of fingerling potatoes into half-fingers or smaller (but not too small), chop a small chorizo into sections roughly the size of the potatoes, mince two cloves garlic. Cook on high heat starting with the potatoes, salt and pepper to taste. Once on their way to cooked the remaining ingredients should be added and the heat reduced so as to not burn the garlic. In extra cooking is needed water may be added and then subsequently cooked off. Serve with something strong to drink or the chorizo is gonna get you!