Dawn Stall · Clam Broth
Consomé de Chipichipi
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On Margarita, the broth is sold at dawn specifically as a hangover remedy, with vendors setting up near the beach bars just as the previous night's crowd is heading home.
The same tiny clams used in the pastries are simmered with garlic, cilantro, and lime into a light, briny broth, strained, and served hot in a cup. Early-morning vendors near Margarita's beaches and bars ladle it out from big pots.
Why it's made this way: The abundance of chipichipi clams along Nueva Esparta's coastline gave rise to this broth as a local specialty distinct from any dish found on the Venezuelan mainland.
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Part of World of Street Food — 690 dishes from 118 countries.
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