El que vende cazuelas hechas con chile y tomate, etcétera, suele mezclar lo siguiente: axí, pepitas, tomates y chiles verdes, y tomates grandes, y otras cosas que hacen los guisados muy sabrosos. Vende también por oficio vender asados, y carne asada debaxo de tierra, y chilmole de cualquier género que sea, y el mole de masa cocida o de masa de frisoles tostados o cocidos, y de los hongos y xetas, y el mole de tomates gruesos o menudillos, y de las acederas, y de los bledos, y de los pescados, y de las ciruelas o de otras cosas acedas, y de los aguacates mezclados con chile que quema mucho, llamado chiltecpin.
\nEl que es panadero tiene estas propriedades, conviene a saber: que sabe bien cernir la harina y amasarla, y
\n","citation_key":"citation_lopez_spanish_transcription","citation":{"en":["Spanish by López Austin & García Quintana 2000"],"es":["Español por López Austin & García Quintana 2000"]}},{"id":"3b8ab05c-5dba-4be1-88ed-a09b8e174cf7","choice":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]},"type":"translation","type_label":{"en":["spanish translation"],"es":["traducción al español"]},"column":"spanish","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(García Garagarza 2023)","markdown":"The one who sells casseroles made with chile and tomatoes, et cetera, often combines the following [ingredients]: chile, gourd seeds, tomatoes and green chiles, big tomatoes, and other ingredients that make the stews very tasty. His trade consists also in selling barbecued meat; meat that is roasted underground; every type of _chilmolli_; mole sauce made with cooked dough or with dough made of toasted or cooked beans; [mole] made with several kinds of mushrooms; mole made with fat or tiny tomatoes; [mole] made with different types of sorrel; [mole] made with amaranth seeds; [mole] made with fish; [mole] made with cherries or with other acidic fruits; and [mole] made with avocados mixed with chile, which is extremely hot and is called _chiltecpin_.\n\nThe baker has the following characteristics: that is, he knows well how to sift flour, make it into dough,","html":"The one who sells casseroles made with chile and tomatoes, et cetera, often combines the following [ingredients]: chile, gourd seeds, tomatoes and green chiles, big tomatoes, and other ingredients that make the stews very tasty. His trade consists also in selling barbecued meat; meat that is roasted underground; every type of chilmolli; mole sauce made with cooked dough or with dough made of toasted or cooked beans; [mole] made with several kinds of mushrooms; mole made with fat or tiny tomatoes; [mole] made with different types of sorrel; [mole] made with amaranth seeds; [mole] made with fish; [mole] made with cherries or with other acidic fruits; and [mole] made with avocados mixed with chile, which is extremely hot and is called chiltecpin.
\nThe baker has the following characteristics: that is, he knows well how to sift flour, make it into dough,
\n","citation_key":"citation_garagarza","citation":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]}}],"nahuatl_col":[{"id":"31d07a1e-9f43-461e-865b-1167d4cd0cc9","choice":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]},"type":"transcription","type_label":{"en":["nahuatl transcription"],"es":["transcripción al náhuatl"]},"column":"nahuatl","language":{"en":["Nahuatl"],"es":["Náhuatl"]},"language_code":"nci","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"Quinamaca in tlaqualli, in molli, in tlemolli, tlatetzoionilli, compaoaxtli, patzcalli, patzcalmolli, tlamatilolli, chillo, aiooachio, tomaio, pucheoacaio, chiltecpiio, chilcozio, texiochillo, totocuitlaio, chilchoio, xitomaio, tlatleoatzalli, tlatemalnacatl, tlatemalmolli, chilmolli, texiochilmolli, chilcozmolli, chiltecpinmollin, totocuitlatl molli, pucheoac chilmolli, tlatonilli, emolli, etotopochtli, epaoaxtli, nanacamolli, aionanacamolli, xitomamolli, tomamolli, xoxocoiolmolli, xocoiolmolli, aoacamolli, cococ, cocopâtic, cocopetzpatic, cocopetztic, cocopetzquauitl, cocopalalatic, poec, poieltic, poelpatic, iztaquauitl, iztapatic, iztachichic, iztachichipâtic, iztachichipalalâtic, itztõquauitl.\n\nCaxtillan tlaxcalnamacac: tlatzetzeloani, tlatzetzeloazuiani, tlaxaqualô, tlaxaqualoani, tlatlâtlaliani, tamaloani, tlaxcaloani,","html":"Quinamaca in tlaqualli, in molli, in tlemolli, tlatetzoionilli, compaoaxtli, patzcalli, patzcalmolli, tlamatilolli, chillo, aiooachio, tomaio, pucheoacaio, chiltecpiio, chilcozio, texiochillo, totocuitlaio, chilchoio, xitomaio, tlatleoatzalli, tlatemalnacatl, tlatemalmolli, chilmolli, texiochilmolli, chilcozmolli, chiltecpinmollin, totocuitlatl molli, pucheoac chilmolli, tlatonilli, emolli, etotopochtli, epaoaxtli, nanacamolli, aionanacamolli, xitomamolli, tomamolli, xoxocoiolmolli, xocoiolmolli, aoacamolli, cococ, cocopâtic, cocopetzpatic, cocopetztic, cocopetzquauitl, cocopalalatic, poec, poieltic, poelpatic, iztaquauitl, iztapatic, iztachichic, iztachichipâtic, iztachichipalalâtic, itztõquauitl.
\nCaxtillan tlaxcalnamacac: tlatzetzeloani, tlatzetzeloazuiani, tlaxaqualô, tlaxaqualoani, tlatlâtlaliani, tamaloani, tlaxcaloani,
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"3a537fa5-d597-483a-8aa3-92e56cb8dd5a","choice":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]},"type":"translation","type_label":{"en":["nahuatl translation"],"es":["traducción al náhuatl"]},"column":"nahuatl","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"He sells foods, sauces, hot sauces; fried [food], olla-cooked [food], juices, sauces of juices, shredded [food] with chili, with gourd seeds, with tomatoes, with smoked chili, with hot chilis, with yellow chilis, with mild red chilis, with an early variety of chili, with green chilis, with large tomatoes. [He sells] roasted [meat], barbecued meat, barbecue sauce, chili sauce, mild red chili sauce, yellow chili sauce, hot chili sauce, sauce of an early variety of chili, sauce of smoked chilis, heated [sauces], bean sauce; [he sells] toasted beans, cooked beans, mushroom sauce, sauce of small gourds, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sorrel, avocado sauce—hot, very hot, very glistening-hot, glistening-hot, extremely glistening-hot, most hot; salted, salty, very salty, extremely salty, very salt, bitter with salt, very bitter with salt, most bitter with salt… .\n\nThe seller of wheaten bread [is] a flour sifter, a sieve user, a dough kneader—a worker of dough, an adder of [yeast]; a maker of loaves, of bread:","html":"He sells foods, sauces, hot sauces; fried [food], olla-cooked [food], juices, sauces of juices, shredded [food] with chili, with gourd seeds, with tomatoes, with smoked chili, with hot chilis, with yellow chilis, with mild red chilis, with an early variety of chili, with green chilis, with large tomatoes. [He sells] roasted [meat], barbecued meat, barbecue sauce, chili sauce, mild red chili sauce, yellow chili sauce, hot chili sauce, sauce of an early variety of chili, sauce of smoked chilis, heated [sauces], bean sauce; [he sells] toasted beans, cooked beans, mushroom sauce, sauce of small gourds, sauce of large tomatoes, sauce of ordinary tomatoes, sauce of various kinds of sorrel, avocado sauce—hot, very hot, very glistening-hot, glistening-hot, extremely glistening-hot, most hot; salted, salty, very salty, extremely salty, very salt, bitter with salt, very bitter with salt, most bitter with salt… .
\nThe seller of wheaten bread [is] a flour sifter, a sieve user, a dough kneader—a worker of dough, an adder of [yeast]; a maker of loaves, of bread:
\n","citation_key":"citation_anderson_nahuatl_eng_translation","citation":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]}}]},"folio":"51v"}