Hay otras raíces que se comen crudas y cocidas, a las cuales llaman tolcímatl. Son redondillas y blancas. Después de cocidas son amarillas.
\nHay otra raíz que también se come, que se llama cacapxon. Es casi como xicama.
\nHay otras raíces que también se comen, que se llaman cacómitl. Cómense cocidas. Tienen cáscaras y hojas, casi como de cebullas. El meollo es blanco y comestible, y tiene sabor como de castañas.
\nTambién el meollo de las raíces de las espadañas suelen comer cocidas y crudas. Las raíces de las espadañas que comen llámanlas acaxílotl.
\nHay otras raíces que llaman atzatzamolli, que también las comen. Hácese en el agua dulce, y son como fruto de unas
\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":"0bf0ef61-7863-4f94-8fdf-882f80c8efcb","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 [both] cooked and raw, and they call them _tolcimatl_. They are smallish, round, and white. They turn yellow after being cooked.\n\nThere is another root that is also edible, and it is called _cacapxon_. It is almost like _jícama_.\n\nThere are other roots that are also edible, and they are called _cacomitl_. They are eaten cooked. They have skins and leaves almost like onions. Their flesh is white and edible, and it tastes like chestnuts.\n\nThey are also accustomed to eating the flesh of cattail roots, [both] cooked and raw. They call the cattail roots that they eat _acaxilotl_.\n\nThere are other roots that they call _atzatzamolli_, which they also eat. They grow in freshwater, and they are like the fruit of some","html":"There are other roots that are eaten [both] cooked and raw, and they call them tolcimatl. They are smallish, round, and white. They turn yellow after being cooked.
\nThere is another root that is also edible, and it is called cacapxon. It is almost like jícama.
\nThere are other roots that are also edible, and they are called cacomitl. They are eaten cooked. They have skins and leaves almost like onions. Their flesh is white and edible, and it tastes like chestnuts.
\nThey are also accustomed to eating the flesh of cattail roots, [both] cooked and raw. They call the cattail roots that they eat acaxilotl.
\nThere are other roots that they call atzatzamolli, which they also eat. They grow in freshwater, and they are like the fruit of some
\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":"cee3a720-67c2-4787-83bd-1f873957c43a","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":"qualli, iectli, qualonj, quaqualo, texio, tetexio.\n\nnjcimatataca, njcimaqua, njcimapaoaci, njcimaquaqua, njnocimavia, njnjçotla, njnapitza, njcnoquja. \n\n##### Tolcimatl \nmjmjltic xoxouhcaqualonj, anoço xoxouhcaqualonj, paoaxonj, quaqualonj, texio, tetexio; in jqujllo memecatic in jxochio chichiltic,\n\nnjtolcimaqua, njtolcimatataca, njtolcimapaoaci, njtolcimaquaqua.\n\n##### Cacapxon:\nololtic, ololtontli iztac, teteinj, qujnenevilia in xicama.\n\n##### Cacomjtl\npaoaxonj, qualonj texio, papachiuhtica in jtapalcaio, tzopelic: in jqujllo in jxiuhio tolpatlacticapil.\n\n##### Acaxilotl:\nmjmjltic, mecatic viac, tolpatlactic: in jnelhoaio xoxocaqualonj, paoaxonj, vel texio, atlan mochioa. \n\n##### Atzatzamolli, \nteçontic, chachaquachtic, paoaxonj: in jeoaio xicaltic tlaquaoac, tliltic: in jiollo ie in qualonj, iz[tac,]","html":"qualli, iectli, qualonj, quaqualo, texio, tetexio.
\nnjcimatataca, njcimaqua, njcimapaoaci, njcimaquaqua, njnocimavia, njnjçotla, njnapitza, njcnoquja.
\nmjmjltic xoxouhcaqualonj, anoço xoxouhcaqualonj, paoaxonj, quaqualonj, texio, tetexio; in jqujllo memecatic in jxochio chichiltic,
\nnjtolcimaqua, njtolcimatataca, njtolcimapaoaci, njtolcimaquaqua.
\nololtic, ololtontli iztac, teteinj, qujnenevilia in xicama.
\npaoaxonj, qualonj texio, papachiuhtica in jtapalcaio, tzopelic: in jqujllo in jxiuhio tolpatlacticapil.
\nmjmjltic, mecatic viac, tolpatlactic: in jnelhoaio xoxocaqualonj, paoaxonj, vel texio, atlan mochioa.
\nteçontic, chachaquachtic, paoaxonj: in jeoaio xicaltic tlaquaoac, tliltic: in jiollo ie in qualonj, iz[tac,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"9ade51c8-f91e-4504-8c32-5755d6ab8856","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":"it is good, edible, chewable. It is fine-textured, very fine-textured.\n\nI grub up the *cimatl*. I eat the *cimatl*. I cook the *cimatl* in an olla. I chew the *cimatl*. I take the *cimatl*. I vomit. I get diarrhea. I am purged.\n\n##### Tolcimatl[^7]\n\nIt is cylindrical. It is edible uncooked or can be eaten raw.[^8] It can be cooked in an olla; it is chewable. It is fine-textured, very fine-textured. Its foliage is cord-like, its blossoms chili-red.\n\nI eat the *tolcimatl*. I grub up the *tolcimatl*. I cook the *tolcimatl* in an olla. I chew the *tolcimatl*.\n\n##### Cacapxon\n\n[The root] is round, small and round, it breaks up. It resembles the *xicama*.\n\n##### Cacomitl[^9]\n\n[The root] can be cooked in an olla, can be eaten. It is fine-textured; it is satisfying. Its shell is sweet; its foliage, its leaves, are a little like the *tolpatlactli*.\n\n##### Acaxilotl[^10]\n\nIt is cylindrical, cord-like, long, like the *tolpatlactli*. Its root can be eaten uncooked.[^11] It is cookable in an olla. It is quite fine-textured. It grows in the water.\n\n##### Atzatzamolli[^12]\n\nLike volcanic rock, it is rough. It can be cooked in an olla. Its skin is gourd-like, tough, black. The center of this is what is edible; \n\n\n\n\n[^7]: *Tolcimatl:* “reed roots” (*ibid.,* p. 79).\n\n\n[^8]: *Acad. Hist. MS* appears to read *xoxouhcaqualoni anoço xoxouhcaquaqualoni*.\n\n\n[^9]: *Cacomitl: Tigridia pavonia* Ker.; cf. Dibble and Anderson, *loc. cit*. \n\n\n[^10]: *Acaxilotl:* desc. in Hernández, *op. cit.,* Vol. II, p. 224.\n\n\n[^11]: *Acad. Hist. MS: xoxouhcaqualoni*.\n\n\n[^12]: *Atzatzamolli:* probably *Castalia gracilis* (Sahagún, *op. cit.,* p. 323).","html":"it is good, edible, chewable. It is fine-textured, very fine-textured.
\nI grub up the cimatl. I eat the cimatl. I cook the cimatl in an olla. I chew the cimatl. I take the cimatl. I vomit. I get diarrhea. I am purged.
\nIt is cylindrical. It is edible uncooked or can be eaten raw.2 It can be cooked in an olla; it is chewable. It is fine-textured, very fine-textured. Its foliage is cord-like, its blossoms chili-red.
\nI eat the tolcimatl. I grub up the tolcimatl. I cook the tolcimatl in an olla. I chew the tolcimatl.
\n[The root] is round, small and round, it breaks up. It resembles the xicama.
\n[The root] can be cooked in an olla, can be eaten. It is fine-textured; it is satisfying. Its shell is sweet; its foliage, its leaves, are a little like the tolpatlactli.
\nIt is cylindrical, cord-like, long, like the tolpatlactli. Its root can be eaten uncooked.5 It is cookable in an olla. It is quite fine-textured. It grows in the water.
\nLike volcanic rock, it is rough. It can be cooked in an olla. Its skin is gourd-like, tough, black. The center of this is what is edible;
\nTolcimatl: “reed roots” (ibid., p. 79).↩
Acad. Hist. MS appears to read xoxouhcaqualoni anoço xoxouhcaquaqualoni.↩
Cacomitl: Tigridia pavonia Ker.; cf. Dibble and Anderson, loc. cit.↩
Acaxilotl: desc. in Hernández, op. cit., Vol. II, p. 224.↩
Acad. Hist. MS: xoxouhcaqualoni.↩
Atzatzamolli: probably Castalia gracilis (Sahagún, op. cit., p. 323).↩