Sesos

Sesos is the Spanish term for the culinary use of the brains of various animals. A delicacy in many cultures around the world, sesos can be prepared and served in a variety of ways, often depending on regional preferences and traditions.

History

The consumption of animal brains dates back to prehistoric times, with evidence of this practice found in archaeological sites around the world. In Spain, the tradition of eating sesos is believed to have originated during the Roman Empire, when the brains of animals were considered a delicacy and served at lavish banquets.

Preparation and Consumption

Sesos can be prepared from the brains of various animals, including cattle, pigs, and sheep. The brains are typically soaked in water for several hours to remove any blood, then blanched in boiling water. After this, they can be cooked in a variety of ways, including frying, grilling, or baking.

In Spain, sesos are often served as part of a tapas spread, while in Mexico, they are a popular filling for tacos. In the United States, they are sometimes used in the preparation of Rocky Mountain oysters.

Health and Safety

While sesos are rich in nutrients such as Omega-3 fatty acids and vitamin B12, they also carry a risk of transmitting diseases such as Creutzfeldt-Jakob disease (CJD) and Bovine spongiform encephalopathy (BSE), also known as "mad cow disease". For this reason, the consumption of sesos is regulated in many countries, including the United States and the United Kingdom.

See Also

• Offal
• Brain (food)
• Cuisine of Spain
• Cuisine of Mexico