En esos tiempos sus servidores o cocineros, les tenían cerca de treinta formas diferentes de guisados, hechos a su manera y usanza, los cocinaban y presentaban en braseros de barro para que no se enfriaran Cotidianamente les guisaban gallinas, gallos de papada, faisanes, perdices, codornices, pato, venado, puerco de la tierra o jabalí, pajaritos de caña, también palomas liebres y conejos, y muchas otras formas de aves y cosas que son originarias de esta tierra, que son tantas que no las terminaría de nombrar Pero un platillo muy peculiar era el Caldo de Piedra este se prepara introduciendo en un recipiente (Jicara) todos los ingredientes como la carne, especies y agua y se cocinaba lentamente introduciendo piedras calientes de rio en la vasija
In regard to the eating habits of the Zapotec Emperors of Oaxaca (Caldo de Piedra)
At that time their servers and cooks, had about thirty different ways to cook stews, made at their own way and style, they cooked and presented the dishes in clay braziers that kept the food nice and hot.
Every day they cooked different dishes that include chickens, roosters chin, quail, duck, venison, pork or wild boar, they also cook them, pigeons and rabbits, hares, and many other forms of birds and things that are native to this land, which are too numerous to name at this post. But an special dish was very peculiar they call it Stone Broth Soup it was prepared by introducing into a container (Jicara) all the ingredients such as meat, spices and water and cook it slowly introducing river hot stones in that jug.
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