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Don Victor Santiago Olivares washes the epazote that is used to season caldo de piedra in the Usila River in San Felipe Usila, Mexico on March 30, 2016. Caldo de piedra, or stone soup, is an ancestral dish of the indigenous Chinantec people of San Felipe Usila, a remote village in northern Oaxaca state, Mexico. Traditionally prepared by men in a ritual that dates back to pre-Hispanic times, the soup is cooked in jícara (gourds) by glowing-hot white river rocks that have been heated on a bonfire of orangewood. Ingredients include whole mojarra fish, tomatoes, onion, garlic, chile, epazote, cilantro and fresh water; the soup is seasoned with lime and salt and eaten on the banks of the Usila river. Photo by Bénédicte Desrus