* Article adapted from information
from tuxtepecturismo.com/.

A well-known fable tells of a hungry traveler who arrives in a village with nothing but a stone. He places it in a pot of boiling water, claiming to make a delicious soup. As curious villagers offer small ingredients—vegetables, herbs, and meat—the simple stone transforms the meal into a rich, nourishing broth. The communal spirit of caldo de piedra create something greater than the sum of its parts. Caldo de piedra (“stone soup”) is a pre-Hispanic dish from Oaxaca, created by the Chinantec people. Traditionally prepared by men as a tribute to women, this dish reflects indigenous ingenuity and respect for nature.

The soup is made by placing fresh fish or shrimp, tomatoes, onions, chilies, and herbs in a gourd or clay bowl. Heated river stones are then dropped in, instantly boiling the broth and cooking the ingredients. This method infuses the dish with mineral-rich flavors and retains the essence of its fresh ingredients.

Caldo de piedra is still prepared in Chinantla, where families gather by the river to cook it as their ancestors did. While it has gained recognition in specialty restaurants, its essence remains tied to communal gatherings and cultural heritage.

As interest in indigenous cuisine grows, caldo de piedra stands as a testament to Mexico’s deep-rooted culinary traditions, connecting past and present through the simple yet profound act of cooking with fire and water.