Tadpoles for dinner? Indigenous community in Mexico reveals a favorite recipe for a particular frog

Stone soup (caldo de piedra) is a traditional meal from the Indigenous Chinantla region in the state of Oaxaca, Mexico. Prepared by men, it is made by placing tomato, cilantro, chili peppers, onion, raw fish, salt, and water in a jicara (a bowl made from the fruit of the calabash tree) in a hole dug near a river. Then, the ingredients are cooked by adding red hot rocks to the “pot.”

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