cuando está ya bien sazonada cógela para hacer dineros della. Vende cañas dulces, xilotes y mazorcas verdes, y las desgrana, a las veces para hacer tamales y tortillas dellas. Vende también las mazorcas tostadas y las tortillas de masa mezclada con miel, y los granos de maíz tostados, envueltos con miel, y las tortillas de masa mezclada con miel, que son como guantes, que se tienen por fruta, y masa cocida y mezclada con miel; harina de maíz tostado, también mezclada con miel; y las pepitas de calabazas hervidas con miel, y las semillas llamadas chíen hervidas con miel, y tortillas hechas de calabazas molidas, y tamales hechos de xilotes, y tortillas y tamales de tunas molidas, y cascos de calabazas cocidos, y atol de los mesmos. Vende también todo lo siguiente: unos erizos de fruta, unas frutas como nabos, unas raíces de árboles que son como patatas, y patatas silvestres, y unas raíces comestibles llamadas tolcímatl, y unas raíces que tienen comer de castañas, y piñas fruta, y tzapotes amarillos, tzapotes negros de dentro, peruétanos, anonas, ma[meyes]
\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":"957a1446-2893-484b-af70-7a40a760ec27","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":"when [the fruit] is fully ripened, he harvests it to make money with it. He sells sweet canes, _jilotes_,[^83] and green corncobs; and he sometimes shells the kernels from the cobs to make tamales and tortillas with them. He also sells toasted corncobs; tortillas made of dough mixed with honey; toasted maize kernels covered in honey; tortillas made of dough mixed with honey, which are like gloves and are considered a fruit; cooked dough mixed with honey; toasted maize flour, also mixed with honey; squash seeds boiled in honey; the seeds called _chian_ boiled in honey; tortillas made of ground squash; tamales made of _jilotes_; tortillas and tamales made from ground prickly pears; cooked shells of butternut squash;[^84] and _atole_[^85] made with these same [ingredients]. He also sells all the following: some prickly fruits;[^86] some turnip-like fruits;[^87] some tree roots that are like potatoes;[^88] wild potatoes; some edible roots called _tolcimatl_; some roots that they eat as if they were chestnuts;[^89] pineapples; yellow _tzapotes_; _tzapotes_[^90] that are black inside; wild pears,[^91] _anonas_, _mameyes_, \n\n\n[^83]: _jilotes_: plural Hispanicized form of the Nahuatl word _xilotl_ (tender ear of green maize).\n\n[^84]: “Cooked shells of butternut squash”: _cascos de calabazas cocidos_; the corresponding Nahuatl term is _ayotepzolli_. Sahagún uses the term _calabazas_ (pumpkins, squash) for all the preparations listed in Nahuatl with the root word _ayotli_. Anderson and Dibble (A&D, bk. 10, 79 and 188) translate these as “gourds.” I prefer to use “squash” as the generic translation for _ayotli_, since gourds belong to a subcategory of the plants of the _Cucurbitaceae_ family and are not really edible, unlike pumpkins and squash, which indeed are.\n\n[^85]: _atole_: _atol_ in LAGQ.\n\n[^86]: “Some prickly fruits”: _unos erizos de fruta_; that is, chayote.\n\n[^87]: That is, sweet potatoes (Nahuatl _camohtli_).\n\n[^88]: The corresponding Nahuatl word is _jícama_. Molina (_Arte_) cites _jícama_ and _xicamatl_ as Nahuatl equivalents. The word was eventually hispanized as _jícama_.\n\n[^89]: “Some roots . . . chestnuts”: _y unas raíces que tienen de comer de castañas_. The corresponding Nahuatl word is _cacomitl_, which Anderson and Dibble (A&D, bk. 10, 79n6) identify as _Tigridia pavonia_ (Mexican shell flower, or tiger flower).\n\n[^90]: _tzapotes_: plural Hispanicized form of the Nahuatl word _tzapotl_ (sapote).\n\n[^91]: “Wild pears”: _peruétanos_; the corresponding Nahuatl word is _tetlapotl_.","html":"when [the fruit] is fully ripened, he harvests it to make money with it. He sells sweet canes, jilotes,1 and green corncobs; and he sometimes shells the kernels from the cobs to make tamales and tortillas with them. He also sells toasted corncobs; tortillas made of dough mixed with honey; toasted maize kernels covered in honey; tortillas made of dough mixed with honey, which are like gloves and are considered a fruit; cooked dough mixed with honey; toasted maize flour, also mixed with honey; squash seeds boiled in honey; the seeds called chian boiled in honey; tortillas made of ground squash; tamales made of jilotes; tortillas and tamales made from ground prickly pears; cooked shells of butternut squash;2 and atole3 made with these same [ingredients]. He also sells all the following: some prickly fruits;4 some turnip-like fruits;5 some tree roots that are like potatoes;6 wild potatoes; some edible roots called tolcimatl; some roots that they eat as if they were chestnuts;7 pineapples; yellow tzapotes; tzapotes8 that are black inside; wild pears,9 anonas, mameyes,
\njilotes: plural Hispanicized form of the Nahuatl word xilotl (tender ear of green maize).↩
“Cooked shells of butternut squash”: cascos de calabazas cocidos; the corresponding Nahuatl term is ayotepzolli. Sahagún uses the term calabazas (pumpkins, squash) for all the preparations listed in Nahuatl with the root word ayotli. Anderson and Dibble (A&D, bk. 10, 79 and 188) translate these as “gourds.” I prefer to use “squash” as the generic translation for ayotli, since gourds belong to a subcategory of the plants of the Cucurbitaceae family and are not really edible, unlike pumpkins and squash, which indeed are.↩
atole: atol in LAGQ.↩
“Some prickly fruits”: unos erizos de fruta; that is, chayote.↩
That is, sweet potatoes (Nahuatl camohtli).↩
The corresponding Nahuatl word is jícama. Molina (Arte) cites jícama and xicamatl as Nahuatl equivalents. The word was eventually hispanized as jícama.↩
“Some roots . . . chestnuts”: y unas raíces que tienen de comer de castañas. The corresponding Nahuatl word is cacomitl, which Anderson and Dibble (A&D, bk. 10, 79n6) identify as Tigridia pavonia (Mexican shell flower, or tiger flower).↩
tzapotes: plural Hispanicized form of the Nahuatl word tzapotl (sapote).↩
“Wild pears”: peruétanos; the corresponding Nahuatl word is tetlapotl.↩
[suchi]qualchioa.
\nquinamaca ooatl, in elotl, in xilotl, in elotamalli in elotlaxcalli, in nenepanolli, in tlecoiotl, in eloixcalli, in tzopelic, tlaxcalli, tamalli, in uilocpalli, in tochizquitl, in quececatlaxcalli, in tlatepacholli in necutlaquequeçalli, necuizquitl, necuizquipinolli, in necutlatzoionilli. in aiooachtli, chien necpan tlatzoionilli, in aiotlaxcalli, tamalli, in xilotamalli, xilotlaxcalli, in nochtlaxcalli, nochtamalli, aiôtli, aiopaoaxtli, aiotlatlapantli, aiotepçolli, aiôtemalli, chaiotli, camotli, xicama, quauhcamotli, tlalcamotli, tolcimatl, cacomitl, cacapxon, matzatli, tzapotl, atzapotl, totolcuitlatzapotl, tliltzapotl, quauhtzapotl, eheiotzapotl, etzapotl, tetlapotl, maçaxocotl, chichiltic, coztic, atoiaxo[cotl,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"0e103837-49b8-4a2d-821a-bc9b5e519250","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":"produces fruit.\n\nHe sells tender maize stalks, green maize, tender maize ears; tamales of green maize, tortillas of green maize, mixed foods; green maize ears parched [or] fried; sweet tortillas; tamales; tamales of uncooked ground maize; rabbit with toasted maize; glove-shaped tortillas;[^1] pressed tortillas; pressed tortillas with honey added; toasted maize with honey, pinole with honey, gourd seeds fried in honey; *chía* fried in honey; tortillas made of gourd; tamales, tamales of tender maize; tortillas of tender maize, tortillas made with tuna cactus fruit, tuna cactus fruit tamales; gourds, cooked gourds, gourds cut in pieces, boiled gourds, baked gourds; *chayote*,[^2] sweet potatoes, *jícamas*, [^3] manioc; *tlalcamotli*,[^4] *tolcimatl*,[^5] *cacomitl*,[^6] *cacapxon*;[^7] anonas, sapotas, yellow sapotas, green sapotas, black seeded sapotas,[^8] *tetlapotl*;[^9] plums—red ones, yellow ones, \n\n\n\n\n[^1]: Corresponding Spanish text: *”las tortillas de masa mezclada con mjel, que son como guantes.”* See also *Florentine Codex*, Book X, fol. 51*r*.\n\n\n[^2]: *Chayotli: Sechium edule* Sw. (Henández, *op. cit*., I, p. 167).\n\n\n[^3]: *Xicama: Pachyrhizus angulatus* Rich. (*ibid*., II, 523).\n\n\n[^4]: “Earth sweet potatoes”; unident.\n\n\n[^5]: “Reed roots” (Sahagún, Garibay ed., IV, p. 359).\n\n\n[^6]: *Cacomitl: Tigridia pavonia* Ker. (Hernández, *op. cit*., p. 657).\n\n\n[^7]: Unident. edible root (Sahagún, Garibay ed., IV, p. 325).\n\n\n[^8]: *Quauhtzapotl, eheiotzapotl, etzapotl:* cf. *Florentine Codex*, Book XI, fol. 121*v*. Various kinds of *tzapotl* are identified in Hernández, *op. cit*., I, pp. 267*sqq*. (*Lucuma, Annona, Diospyros, Achras, Ternstroennia* genera.\n\n\n[^9]: Unident.","html":"produces fruit.
\nHe sells tender maize stalks, green maize, tender maize ears; tamales of green maize, tortillas of green maize, mixed foods; green maize ears parched [or] fried; sweet tortillas; tamales; tamales of uncooked ground maize; rabbit with toasted maize; glove-shaped tortillas;1 pressed tortillas; pressed tortillas with honey added; toasted maize with honey, pinole with honey, gourd seeds fried in honey; chía fried in honey; tortillas made of gourd; tamales, tamales of tender maize; tortillas of tender maize, tortillas made with tuna cactus fruit, tuna cactus fruit tamales; gourds, cooked gourds, gourds cut in pieces, boiled gourds, baked gourds; chayote,2 sweet potatoes, jícamas, 3 manioc; tlalcamotli,4 tolcimatl,5 cacomitl,6 cacapxon;7 anonas, sapotas, yellow sapotas, green sapotas, black seeded sapotas,8 tetlapotl;9 plums—red ones, yellow ones,
\nCorresponding Spanish text: ”las tortillas de masa mezclada con mjel, que son como guantes.” See also Florentine Codex, Book X, fol. 51r.↩
Chayotli: Sechium edule Sw. (Henández, op. cit., I, p. 167).↩
Xicama: Pachyrhizus angulatus Rich. (ibid., II, 523).↩
“Earth sweet potatoes”; unident.↩
“Reed roots” (Sahagún, Garibay ed., IV, p. 359).↩
Cacomitl: Tigridia pavonia Ker. (Hernández, op. cit., p. 657).↩
Unident. edible root (Sahagún, Garibay ed., IV, p. 325).↩
Quauhtzapotl, eheiotzapotl, etzapotl: cf. Florentine Codex, Book XI, fol. 121v. Various kinds of tzapotl are identified in Hernández, op. cit., I, pp. 267sqq. (Lucuma, Annona, Diospyros, Achras, Ternstroennia genera.↩
Unident.↩