Morning Stall · Andean Pork Soup
Mute Tachirense
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The soup traditionally simmers for so many hours that vendors in San Cristóbal start their pots before dawn just to have it ready for the morning market crowd.
Dried corn, wheat, and beans are simmered for hours with pork ribs, trotters, and vegetables into a thick, hearty soup. Market stalls in San Cristóbal ladle it into bowls as a cold-morning breakfast in the Andean highlands.
Why it's made this way: Táchira's cool mountain climate along the Colombian border calls for heavier, slow-cooked food, and the state's wheat and corn farming shaped a soup distinct from Venezuela's lowland dishes.
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Part of World of Street Food — 690 dishes from 118 countries.
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