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Don Basilio Sabino Hernandez pours purified water into the jicaras (gourds) for caldo de piedra on the rocky shore of the Usila River in San Felipe Usila, Mexico on March 30, 2016. Some villagers say the river water is no longer clean enough to cook with. 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