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A super heated stone boils the caldo de piedra in a jicara (gourd) 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