Dish

Molleja

Sweetbreads

Molleja is a popular dish in Latin American cuisine, especially in Argentina, Chile, and Peru. The thymus gland and pancreas are cleaned and then grilled or fried until crispy. The texture is similar to that of a chicken gizzard, but with a more delicate flavor. Molleja is often served with chimichurri sauce and grilled vegetables. It can also be used as a filling for empanadas or sandwiches.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Offal Dish

Origins and history

Molleja has been a part of Latin American cuisine for centuries, and was likely introduced by Spanish colonizers. It is often considered a delicacy and is served in high-end restaurants as well as street food stalls.

Dietary considerations

Molleja is high in protein and fat, and may not be suitable for those on a low-fat or low-cholesterol diet. It is also not recommended for those with a history of pancreatitis.

Variations

Variations of molleja can include different seasonings or marinades, or using different types of meat such as chicken or pork. In some regions, molleja is also made from the thymus gland of a calf.

Presentation and garnishing

Molleja is often presented on a skewer or as a pile of crispy meat. It can be garnished with fresh herbs or a squeeze of lemon juice.

Tips & Tricks

To ensure the molleja is cooked evenly, it is important to clean it thoroughly and remove any excess fat or connective tissue before grilling or frying.