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Don Victor Santiago Olivares and Don Basilio Sabino Hernandez place carefully selected white river rocks inside a bonfire of orangewood planks in San Felipe Usila, Mexico on March 30, 2016. The rocks, once heated for 30 minutes, will be used to boil the soup. 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