yerbas que se crían en el agua que tienen las hojas anchas como platos. Llámanse atlacuezona, que hacen unas rosas blancas.
\nHay otra raíz que se llama zacateztli. Es redonda, pequeña, como grano de maíz. Cómese cocida y es sabrosa.
\nHay otra raíz que se llama quequexqui o aquequéxquic. Hácese en tierra caliente. Cómenla cocida.
\nHay otra raíz de una yerba que se llama xaltómatl. Es comestible cruda, cocida y asada. Es agridulce.
\nHay otra raíz de una yerba que se llama huitzocuitlapilli, la cual se llama como la mesma yerba. Es comestible asada. Es quemosa.
\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":"377a464d-fc58-4556-a097-84c5d5ebacb9","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":"plants that grow in the water, whose leaves are as wide as plates. They are called _atlacuezonan_, for they produce some white roses.\n\nThere is another root that is called _zacateztli_. It is small and round, like a maize kernel. It is eaten boiled, and it is delicious.\n\nThere is another root that is called _quequexqui_ or _aquequexquic_. It grows in hot land. They eat it boiled.\n\nThere is another root from a plant that is called _xaltomatl_. It can be eaten raw, boiled, and roasted. It is bittersweet.\n\nThere is another root from a plant that is called _huitzocuitlapilli_, which has the same name as the herb itself. It is edible when roasted. It burns.","html":"plants that grow in the water, whose leaves are as wide as plates. They are called atlacuezonan, for they produce some white roses.
\nThere is another root that is called zacateztli. It is small and round, like a maize kernel. It is eaten boiled, and it is delicious.
\nThere is another root that is called quequexqui or aquequexquic. It grows in hot land. They eat it boiled.
\nThere is another root from a plant that is called xaltomatl. It can be eaten raw, boiled, and roasted. It is bittersweet.
\nThere is another root from a plant that is called huitzocuitlapilli, which has the same name as the herb itself. It is edible when roasted. It burns.
\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":"2ea397ae-db84-4159-b835-e508a768c5df","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":"[iz]tac, tamaltic: in jqujllo papatlactic, iaiaoaltic, itoca atlacueçona, in jxochio iztac, aztic, itoca atzatzamolxochitl: in jquauhio, pipiaztic iticoionquj: Atlan in mochioa chipinj, veia, teçonavi, chachaquachivi, moqujllotia, papatlaoa, atlixco çouj, atlixco çoçouhtoc, cueponj, moxochiotia, xochiova. \n\n##### Çacateztli\nololtontli, tlaoltic, mjmjlpil, iztac, texio, paoaxonj, velic aviac, avixtic, acecec achochotic, piciltic: in jxiuhio memelactic, in jcueponca iztac izqujxochitic: in jquauhio acatic, mjmjltic, hiticoionquj, atlan in mochioa, çoqujtitlã motataca.\n\n##### Quequexquj, quequexqujc:\ntonaian mochioa, tomaoac, iztac, paoaxonj, qualonj. \n\n##### Xaltomatl \ninelhoaio, mjmjltic, xoxouhcaqualonj, paoaxonj, ixconj, necutic, nenecutic, tetelqujc. \n\n##### Vitzocujtlapilli \ninelhoaio: mjmjltic: in jtoca vitzocujtlapilli ixconj, tozcacococ.","html":"[iz]tac, tamaltic: in jqujllo papatlactic, iaiaoaltic, itoca atlacueçona, in jxochio iztac, aztic, itoca atzatzamolxochitl: in jquauhio, pipiaztic iticoionquj: Atlan in mochioa chipinj, veia, teçonavi, chachaquachivi, moqujllotia, papatlaoa, atlixco çouj, atlixco çoçouhtoc, cueponj, moxochiotia, xochiova.
\nololtontli, tlaoltic, mjmjlpil, iztac, texio, paoaxonj, velic aviac, avixtic, acecec achochotic, piciltic: in jxiuhio memelactic, in jcueponca iztac izqujxochitic: in jquauhio acatic, mjmjltic, hiticoionquj, atlan in mochioa, çoqujtitlã motataca.
\ntonaian mochioa, tomaoac, iztac, paoaxonj, qualonj.
\ninelhoaio, mjmjltic, xoxouhcaqualonj, paoaxonj, ixconj, necutic, nenecutic, tetelqujc.
\ninelhoaio: mjmjltic: in jtoca vitzocujtlapilli ixconj, tozcacococ.
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"04d4a79a-a808-4a80-a4c6-ced5ec080f85","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 white, *tamal*-like. Its leaves are wide, round; it is called *atlacueçonan*. Its blossom is white, white; its name is *atzatzamolxochitl*. Its stalk is slender, hollow. It grows in water,[^13] forms a droplet, grows large, becomes like a volcanic rock, roughens, forms leaves [which] become broad. It opens on the surface of the water, it opens spreading on the surface of the water; it blossoms, it produces blossoms; it flowers.\n\n##### Çacateztli[^14]\n\n[The root] is small and round like a maize kernel: small and cylindrical, white, fine-textured. It can be cooked in an olla; it is tasty, savory, pleasing, insipid, … small. Its foliage is straight, its blossom white like the *izquixochitl*. Its stalk is reed-like, cylindrical, hollow. It grows in the water; it is grubbed up in the mud.\n\n##### Quequexqui[^15] [or] quequexquic\n\nIt is [a root which] grows in the east. It is thick, white, cookable in an olla, edible.\n\n##### Xaltomatl[^16]\n\nIts root is cylindrical, edible uncooked. It can be cooked in an olla, it can be baked on a griddle. It is sweet, ever sweet; it is harsh to the throat.\n\n##### Uitzocuitlapilli[^17]\n\nIts root is cylindrical; its name is *uitzocuitlapilli*. It can be baked on a griddle. It burns the throat.\n\n\n\n\n[^13]: *Acad. Hist. MS: atlan ymochiuhya* is added.\n\n\n[^14]: *Çacateztli:* probably *Panicum* sp. (Sahagún, *op. cit.,* p. 372).\n\n\n[^15]: *Quequexqui:* possibly *quequeste* (Santamaría, *op. cit.,* p. 904)—*Colocasia antiquorum* Schl. *Xanthosoma violaceum, X. robustum* Schott.\n\n\n[^16]: *Xaltomatl: Saracha jaltomata* Schlecht; Emily Wolcott Emmart, *The Badianus Manuscript* (Baltimore: The Johns Hopkins Press, 1940), p. 219.\n\n\n[^17]: *Uitzocuitlapilli: Aporocactus flagelliformis* (L.); Francisco Hernández, *Historia de las Plantas de Nueva España* (Mexico: Imprenta Universitaria, 1946), Vol. III, p. 936).","html":"it is white, tamal-like. Its leaves are wide, round; it is called atlacueçonan. Its blossom is white, white; its name is atzatzamolxochitl. Its stalk is slender, hollow. It grows in water,1 forms a droplet, grows large, becomes like a volcanic rock, roughens, forms leaves [which] become broad. It opens on the surface of the water, it opens spreading on the surface of the water; it blossoms, it produces blossoms; it flowers.
\n[The root] is small and round like a maize kernel: small and cylindrical, white, fine-textured. It can be cooked in an olla; it is tasty, savory, pleasing, insipid, … small. Its foliage is straight, its blossom white like the izquixochitl. Its stalk is reed-like, cylindrical, hollow. It grows in the water; it is grubbed up in the mud.
\nIt is [a root which] grows in the east. It is thick, white, cookable in an olla, edible.
\nIts root is cylindrical, edible uncooked. It can be cooked in an olla, it can be baked on a griddle. It is sweet, ever sweet; it is harsh to the throat.
\nIts root is cylindrical; its name is uitzocuitlapilli. It can be baked on a griddle. It burns the throat.
\nAcad. Hist. MS: atlan ymochiuhya is added.↩
Çacateztli: probably Panicum sp. (Sahagún, op. cit., p. 372).↩
Quequexqui: possibly quequeste (Santamaría, op. cit., p. 904)—Colocasia antiquorum Schl. Xanthosoma violaceum, X. robustum Schott.↩
Xaltomatl: Saracha jaltomata Schlecht; Emily Wolcott Emmart, The Badianus Manuscript (Baltimore: The Johns Hopkins Press, 1940), p. 219.↩
Uitzocuitlapilli: Aporocactus flagelliformis (L.); Francisco Hernández, Historia de las Plantas de Nueva España (Mexico: Imprenta Universitaria, 1946), Vol. III, p. 936).↩