Sesos a la Parrilla
South America — Argentina
The traditional Argentine preparation of beef brain within the achuras system. Brain soaked, cleaned, and lightly poached before grilling over wood embers as one of the opening courses of an asado.
Cuts in this tradition
Cultural context
Part of the broader Argentine nose-to-tail philosophy of the asado. Less common today than mollejas or chinchulines but historically documented and still served in traditional parrillas. Consumption has declined due to changing preferences and regulatory concerns around brain tissue.
Preparation
Brain soaked in cold water to remove blood. Lightly poached or parboiled. Grilled over wood embers with salt and lemon. Sometimes breaded and fried as an alternative preparation.