CALDO DE PIEDRA
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2024
Recommended
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2024
This is an ancestral recipe that comes from the Sierra Norte region of Oaxaca State: this is the territory of the chinantecos, fishermen who bring up scampi and mojarras (sars) in their small nets, which are used as the basis for the caldo de piedra ("stone soup") served here: in a bowl, pieces of tomato, onion, chile serrano, and a leaf of hoja santa are placed; water is added, along with the fish and scampi. Then a red-hot stone is placed in the bowl to cook everything; after a few minutes, the soup is ready.
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