Sopa de Sesos
Sopa de Sesos is a traditional Mexican brain soup, typically made with beef or pork brains simmered in a savory broth with tomatoes, onions, garlic, and chiles. It is a regional specialty, particularly associated with the state of Jalisco and other parts of central Mexico.
🍽️ Nutrition at a glance
This soup is a high-protein, moderate-fat dish with very few carbohydrates. It provides significant amounts of vitamin B12, selenium, and choline from the brains, with a typical serving containing approximately 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 45 mcg |
| Choline | 350 mg |
| Phosphorus | 400 mg |
| Zinc | 3 mg |
| Iron | 2.5 mg |
| Riboflavin (B2) | 0.4 mg |
| Copper | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sopa de Sesos is a prime example of traditional nose-to-tail eating in Mexican cuisine, utilizing a nutrient-dense offal ingredient. Nutritionally, brains are one of the richest dietary sources of choline, a nutrient essential for brain health and function.
