Hay otras raíces que se comen crudas, a las cuales llaman xicama. Son blancas y dulces, y matan mucho la sed.
\nHay otras raíces que también se comen, que se llaman címatl. Cómense cocidas, y si se comen crudas hacen daño. Son de suyo blancas. Cuando se cuecen hácense amarillas.
\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":"67556d8b-34e8-4941-b37c-4c31f56a5c73","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":"There are other roots that are eaten raw, and they call them _jícama_. They are white and sweet, and they completely quench one’s thirst.\n\nThere are other roots that are also eaten, and they are called _cimatl_. They are eaten cooked, and they are harmful if eaten raw. They are naturally white. They turn yellow when cooked.","html":"There are other roots that are eaten raw, and they call them jícama. They are white and sweet, and they completely quench one’s thirst.
\nThere are other roots that are also eaten, and they are called cimatl. They are eaten cooked, and they are harmful if eaten raw. They are naturally white. They turn yellow when cooked.
\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":"3a8bbe90-6de1-455e-885c-2877197d3e9f","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":"injc maquja, injc moxinachoa çan ie in jxiuhio, in jmemecaio maquja: paoaxonj, xoxouhcaqualonj: in camotli njcan motoca, njcan moxiuhaquja, njcan motataca, njcan mopaoaci, njcan moxca; \n\nnjcxoxouhcaqua.\n\n##### Xicamoxivitl: \nmovilana, memecatia, qujllo, qujqujllo: in jnelhoaio iehoatl in qualonj: in jtoca xicama ololtic, cujtlaiaoaltic, papatztic, cujtlapille, eoaio, eoaiocanaoac, iztac in jnacaio, iztacpatic, iuhqujn cepaiavitl, iuhqujn quauhnextli, aio, xoxouhcaqualonj, teteinj: \n\nnjxicamatoca njxicamatataca, njnoxicamatitixia, njxicamacujcuj. \n\n##### Cimatl; \nitech qujça inelhoaio in xivitl in jtoca quaveco: tomaoac, paoaxonj, vel icuxitilonj, amo xoxouhcaqualonj, teiçotlalti, teapitzalti, mjcoanj: ic ipan mjtoa in iaiacapil, in jztalecpil ie on çã omocimavi: in vel icucic","html":"injc maquja, injc moxinachoa çan ie in jxiuhio, in jmemecaio maquja: paoaxonj, xoxouhcaqualonj: in camotli njcan motoca, njcan moxiuhaquja, njcan motataca, njcan mopaoaci, njcan moxca;
\nnjcxoxouhcaqua.
\nmovilana, memecatia, qujllo, qujqujllo: in jnelhoaio iehoatl in qualonj: in jtoca xicama ololtic, cujtlaiaoaltic, papatztic, cujtlapille, eoaio, eoaiocanaoac, iztac in jnacaio, iztacpatic, iuhqujn cepaiavitl, iuhqujn quauhnextli, aio, xoxouhcaqualonj, teteinj:
\nnjxicamatoca njxicamatataca, njnoxicamatitixia, njxicamacujcuj.
\nitech qujça inelhoaio in xivitl in jtoca quaveco: tomaoac, paoaxonj, vel icuxitilonj, amo xoxouhcaqualonj, teiçotlalti, teapitzalti, mjcoanj: ic ipan mjtoa in iaiacapil, in jztalecpil ie on çã omocimavi: in vel icucic
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"0d1184a0-5f80-44a6-93c6-b7b690f4cfd2","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":"as for transplanting, to be propagated, only its foliage, its vine is transplanted. It can be cooked in an olla; it is edible raw. The *camotli* is planted here. Here the foliage is transplanted; here it is grubbed up. Here it is cooked in an olla, here it is baked.[^4]\n\nI eat it raw.\n\n##### Xicamoxiuitl\n\nIt creeps, forms vines, has foliage—much foliage. The root of this is edible; its name is *xicama*.[^5] It is round, fat, soft. It has a taproot; it has a skin, a thin skin. Its flesh is white, very white, like snow, like wood ashes. It is juicy; it is edible uncooked. It breaks up.\n\nI plant the *xicama*. I grub up, glean, gather the *xicama*.\n\n##### Cimatl[^6]\n\n[The name] comes from its root. The name of its foliage is *quaueco*. [The root] is thick. It is cookable in an olla. It is really something to be cooked, not to be eaten raw: it causes vomiting, it causes diarrhea; it is fatal. Thus it is said of one a little feeble, a little pale: “This one has only *cimatl’d* himself.” When well cooked, \n\n\n\n\n[^4]: *Acad. Hist. MS:* after *in camotli*, the passage reads *nicamotoca. nicamoxiuhaquia. nicamotataca nicamopavaxi. nicamoyxca*—I plant *camotli*, etc.\n\n\n[^5]: *Xicama: Pachyrrhizus erosus* (L.) Urban (Dressler, *op. cit.,* p. 140).\n\n\n[^6]: *Cimatl: Phaesolus coccineus* Linn., or *Canavalia villosa* Benth., or *Desmodium amplifolium;* cf. Dibble and Anderson, *op. cit.,* p. 145.","html":"as for transplanting, to be propagated, only its foliage, its vine is transplanted. It can be cooked in an olla; it is edible raw. The camotli is planted here. Here the foliage is transplanted; here it is grubbed up. Here it is cooked in an olla, here it is baked.1
\nI eat it raw.
\nIt creeps, forms vines, has foliage—much foliage. The root of this is edible; its name is xicama.2 It is round, fat, soft. It has a taproot; it has a skin, a thin skin. Its flesh is white, very white, like snow, like wood ashes. It is juicy; it is edible uncooked. It breaks up.
\nI plant the xicama. I grub up, glean, gather the xicama.
\n[The name] comes from its root. The name of its foliage is quaueco. [The root] is thick. It is cookable in an olla. It is really something to be cooked, not to be eaten raw: it causes vomiting, it causes diarrhea; it is fatal. Thus it is said of one a little feeble, a little pale: “This one has only cimatl’d himself.” When well cooked,
\nAcad. Hist. MS: after in camotli, the passage reads nicamotoca. nicamoxiuhaquia. nicamotataca nicamopavaxi. nicamoyxca—I plant camotli, etc.↩
Xicama: Pachyrrhizus erosus (L.) Urban (Dressler, op. cit., p. 140).↩
Cimatl: Phaesolus coccineus Linn., or Canavalia villosa Benth., or Desmodium amplifolium; cf. Dibble and Anderson, op. cit., p. 145.↩