clock menu more-arrow no yes

Filed under:

Brain Eaters

New, 4 comments

2012_12_brains.jpgNose-to-tail cooking has become ubiquitous, but rarely, even among the most offal-loving chefs, do we see animal brains make it to the menu. DNAInfo explored the brains-as-food topic in a piece last week that highlights the Mexican tradition of eating sesos, or brains. Try them at Don Pedro Carnitas in Pilsen, where cow brains are mixed with tomatoes, cilantro and onion before being deep-fried in a tortilla. Don Pedro's sells upwards of 1,500 sesos every weekend.—Mindy Yahr Jaffe [DNAInfo]
[Photo]

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world