“Cebolla, cilantro, epazote,” says Cesar Gachupin de Dios, scooping up onion, cilantro and a Mexican herb into a hollowed-out gourd before adding a few spoonfuls of briny-looking clear broth, pronouncing, "Secreto."
He drops in a few ample pinches of salt, a chunk of jalapeño and then ladles in some liquid crushed tomato as he recites, “Sal, chili, tomate.”
After adding water, he stoops to rummage around in a bucket and comes up with a fistful of sizable shrimp. They're followed by a raw filet of huachinango, red snapper. Then he sets it aside.
Gachupin de Dios demonstrated this ancient Chinanteco traditional recipe at the Place des Festivals during the 26th Montreal First Peoples’ Festival. The soundtrack was, appropriately, indigenous songs and dances from around the world, streaming by in the annual North American Friendship Parade.
Done? Hardly. Keep watching to see how the soup gets its name. Hint: Boil for four minutes.
For some legit history on the origin of stone soup, check out the 2015 documentary by Sarah Borealis, The Path of Stone Soup. Trailer below.