Fried - brain sandwiches
Long before the era of Mad-Cow Disease, a sandwich made from fried calves' brain, thinly sliced on whitebread was a
common item on the menus in St. Louis, Missouri, USA. The sandwich is still available in the Ohio River Valley, where
the brains are now heavily battered and served on hamburger buns. In El Salvador and Mexico beef brains, lovingly called
sesos in Spanish, are used in tacos and burritos. The brains have a mushy texture and very little flavor on their own so the
addition of copious amounts of hot sauce definitely helps.