The stone broth It is a traditional and ceremonial dish originally from Oaxaca. In order to preserve its traditional and ancestral elaboration, the XIV Legislature of the Local Congress has just declared it as Cultural and Intangible Heritage of the State of Oaxaca.
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The history and ingredients of the stone broth
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This has its origin in the community of San Felipe Usila, Tuxtepec, Oaxaca, and for the people who live in this Chinantec region it represents their ethical identity.
Not only that: this soup is a symbol of coexistence, peace, unity and respect between the population and its inhabitants.
It is a purely cultural and ancestral activity in the northern region of this identity.
One of the most important cultural traits of this dish is that it is prepared to honor women and, therefore, only men can cook it.
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The basic ingredients are fish, chili, onion, coriander, tomato, epazote and water.
These are deposited in a gourd, in which red-hot stones are dropped, causing an almost instantaneous cooking, hence their name.
Using an artisanal technique, the inhabitants take on the task of fishing and selecting the right stones to make the traditional dish.
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Thanks to this appointment, Article 16 of the Law of Cultural Development for the State of Oaxaca, the safeguarding, conservation, restoration, recovery, preservation, promotion and dissemination, enrichment and investigation of the stone broth as heritage is declared of public interest. cultural, tangible and intangible of the State.
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