Port Stall · Shellfish Cocktail
Cóctel de Conchas
📷 Closely related photo — Photo: Jonathan argueta / Wikimedia Commons · CC BY-SA 4.0
Salvadorans call these black clams curiles, and they're traditionally eaten raw, with the dark juice from the shell mixed into the sauce.
Black clams or mixed shellfish served raw or lightly cooked in a chilled tomato-lime cocktail sauce with onion and cilantro, spooned into plastic cups. La Unión's port-side stalls sell it as a refreshing hot-weather snack.
Why it's made this way: La Unión sits on the Gulf of Fonseca, whose mangroves and estuaries supply shellfish to a port-town street food scene the country's interior doesn't have.
More from El Salvador
Part of World of Street Food — 3443 dishes from 118 countries.
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