Tacos de sesos
Tacos de sesos are tacos filled with cooked beef or pork brains, served either steamed from a cabeza stand or stewed with tomato and chile; their texture is soft and creamy.
Overview
Brains are one of the classic parts of the head-taco repertoire. Chilango notes that, like tongue, they are usually sold separately rather than mixed into the general chopped head meat. Univision describes their appeal as a creamy texture with a strong flavor, and recommends squeezing lime over the taco to cut the richness. It also advises eating them in moderation because they are high in cholesterol.
Preparation
Two broad styles exist. At cabeza stands the brain is steamed with the rest of the head and spooned, soft, into a small tortilla. As a guisado (stew) filling, the brains are cooked with onion, tomato and green chile, or cooked on a comal with epazote, as Univision describes. In Culiacán the El Chino head-taco cart lists ceso among the separate cuts a customer can order.
Combinations
A well-known Mexico City combination is the "abogado" (lawyer), brains paired with tongue, which El Financiero reports is the specialty of Tacos Lolita in Roma Norte. Los Abogados, a stand in colonia Pensador Mexicano, is likewise known for its brain and tongue tacos.
Recipe
Ingredients
- 500 g beef or pork brains
- 1 tablespoon vinegar
- 2 tablespoons oil or lard
- 1/2 white onion, finely chopped
- 2 Roma tomatoes, chopped
- 1 to 2 serrano chiles, chopped
- 4 epazote leaves, chopped
- Salt
- 12 corn tortillas
- Limes and salsa verde
Steps
- Soak the brains in cold salted water for 1 hour, changing the water once. Carefully peel off the thin membrane and blood vessels.
- Poach in barely simmering water with the vinegar and a pinch of salt for 10 minutes. Drain and cut into pieces.
- Heat the oil, cook the onion until soft, then add tomato and serrano and cook until saucy.
- Fold in the brains and epazote, season with salt and cook gently for 5 minutes, breaking them up slightly.
- Serve in warm tortillas with lime and salsa verde.
Handle the brains gently; they are fragile until poached.
Where to try it
- Tacos Lolita, Mexico City: Roma Norte stand whose specialty is the abogado (brain with tongue).
- Los Abogados, Mexico City: Head-taco stand in Pensador Mexicano known for brain and tongue.
- El Paisa Chilaquil, Mexico City
- La Teziuteca, Puebla
- Tacos de Cabeza de la Juárez, Culiacán
- Tacos de Cabeza El Chino, Culiacán
- Tacos El Gordo, Oakland, California
- Taquería Hecho en México, Sacramento, California
- Taquería Los Alteños, Zapopan
- Taquería Los Cuñados, Querétaro
- Taquería Santa Fe, Zapopan
Reviews
Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.
See also
References
- "Ojo, zorrillo, vísceras... tacos exóticos (y deliciosos) que no esperabas en el plato". Univision. Retrieved 2026-10-10.
- "Tacos de cabeza: un manjar al vapor". Chilango. Retrieved 2026-10-10.
- "5 de cabeza para empezar: aquí los encuentras en la CDMX". El Financiero. Retrieved 2026-10-10.
- "Tacos de Cabeza "El Chino" en Culiacán; los preferidos de La Gilbertona y Malova: 60 años de tradición y sabor". Tus Buenas Noticias. Retrieved 2026-10-10.