When this dish originated is unknown; there are many legends, but it is believed that its history dates back to the pre-Columbian era, prepared by the Chinantec indigenous people in the Chinantla region of Oaxaca, and was traditionally made exclusively by men.
It is customary to consume during Lent and Holy Week, gathering family and sharing on the riverbank, especially during hot weather, to enjoy stone soup. The Chinantec people preserve this dish as an offering of gratitude to loved ones, but especially to their women, and also celebrate community unity through their gastronomy.
There are many legends about the stone soup. It is told that some indigenous people arrived in a village with only an empty pot. The villagers refused to share their food with the hungry travelers.
Then the indigenous people filled the pot with water, found a large river stone, and threw it into the boiling water. One of the villagers approached and asked what they were doing, to which the natives replied that they were preparing a stone soup.
The villager offered some spices in exchange for a bowl of that soup. Curious, the other villagers contributed additional ingredients. Eventually, everyone gathered and enjoyed a delicious soup.
Thanks to the ingenuity of the indigenous people and their stone soup, the village was united, and the preparation became a ritual that continues to this day.
