Hay otra yerba que se llama xoxocoyoli, y son las acederas desta tierra. Son acedas, y cómense cocidas y crudas.
\nHay otra yerba que se llama xoxocoyolpapatla. Tiene los pies altos y delgados, y las hojas redondas y anchas, y las hojas que están en la punta del pie. Son sabrosas de comer cocidas.
\nHay otra yerba que se llama xoxocoyolcuecuépoc. Tiene los pies gordos y redondo. Tiene las hojas raras. Florece. Son sabrosas como los xitomates. Nace esta yerba cuando comienza a lluver.
\nHay otras destas yerbas que se llama xoxocolhuihuila. Es parrada. Tienen las hojas chicas y redondas. Es sabrosa.
\nHay otra yerba de esta que se llama miccaxoxocoyoli. Es de manera de la que arriba se dixo xoxocoyolpapátlac; pero tiene grueso el pie velloso, y las hojas anchas. Son muy acedas y hacen dentera.
\nHay otra destas yerbas que se llama cuauhxoxocoyoli. Es como la de arriba. Es suave de comer, y son mayores que las de arriba.
\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":"bd7331a4-808a-49ce-bc2c-27ba9be88302","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 is another herb that is called _xoxocoyolin_, and these are the sorrel plants of this land. They are acidic and are eaten cooked and raw.\n\nThere is another herb that is called _xoxocoyolpapatla_. Its stems are tall and thin, and the leaves are round and broad, as are also the leaves that are found at the tip of the stem. They are delicious to eat when cooked.\n\nThere is another herb that is called _xoxocoyolcuecuepoc_. Its stems are fat and round. Its leaves are rare. It blossoms. They are as tasty as _jitomates_.[^77] This herb sprouts when it starts to rain.\n\nThere is another similar herb that is called _xoxocolhuihuila_. It is a vine. Its leaves are small and round. It is tasty.\n\nThere is another herb of this kind that is called _miccaxoxocoyolin_. It is like the _xoxocoyolpapatla_ mentioned above, but it has a thick fuzzy stem and broad leaves. They are very acidic and set one’s teeth on edge.\n\nThere is another similar herb that is called _cuauhxoxocoyolin_. It is like the one above. It is pleasant to eat, and they are bigger than the ones [mentioned] above. \n\n\n[^77]: _jitomates_: pural Hispanicized form of the Nahuatl _xitomatl_ (tomato).","html":"There is another herb that is called xoxocoyolin, and these are the sorrel plants of this land. They are acidic and are eaten cooked and raw.
\nThere is another herb that is called xoxocoyolpapatla. Its stems are tall and thin, and the leaves are round and broad, as are also the leaves that are found at the tip of the stem. They are delicious to eat when cooked.
\nThere is another herb that is called xoxocoyolcuecuepoc. Its stems are fat and round. Its leaves are rare. It blossoms. They are as tasty as jitomates.1 This herb sprouts when it starts to rain.
\nThere is another similar herb that is called xoxocolhuihuila. It is a vine. Its leaves are small and round. It is tasty.
\nThere is another herb of this kind that is called miccaxoxocoyolin. It is like the xoxocoyolpapatla mentioned above, but it has a thick fuzzy stem and broad leaves. They are very acidic and set one’s teeth on edge.
\nThere is another similar herb that is called cuauhxoxocoyolin. It is like the one above. It is pleasant to eat, and they are bigger than the ones [mentioned] above.
\njitomates: pural Hispanicized form of the Nahuatl xitomatl (tomato).↩
xococ: qualonj, xoxouhcaqualonj, paoaxonj, xocoioli, çan no iehoatl in xoxocoioli.
\nxoveiac, xomjmjltic: çan iquac in manj yiatlapal,\npapatlaoac. Injc mjtoa xoxocoiolpapatla: vel velic, aviac in jquac oicucic.
\nmjmjltic, xoviac: aqujllo, xochio cueponquj. Injc mjtoa xoxocoiolcuecuepoc: vel velic, qujnenevilia in xitomatl: çanjo iquac in mochioa, in jquac iancujcan qujavi.
\nmemecatic, vivilanquj ixiaiaoaltoton, velic.
\niuhqujn xoxocoiolpatlac, iece tetepontomaoac. totomjo, amatlapalpatlaoac, xocopatic, xocopalalatic, xocopetzquavitl: tetlancecepouh, tetlanmjmjcti.
\naço papatla, anoço vivilan: chamaoac iuhqujn mjccaxoxocoioli, iece velic, aviac, qualli,
\nnixoxocoiolpi, njxoxocoiolpipi
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"8d666514-5cb6-4816-abe5-26b82442abba","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":"##### Xoxocoyoli[^15]\n\nIt is sour, edible; edible raw, cookable in an olla. *Xocoyoli* is the same as *xoxocoyoli*.\n\n##### Xoxocoyolpapatla\n\nThe stem is long, cylindrical. Its leaves are only on its top.[^16] [They are] broad; for this reason is it called *xoxocoyolpapatla*. [They are] very tasty, savory, when cooked.\n\n##### Xoxocoyolcuecuepoc[^17]\n\nThe stem is cylindrical, long. It has blossoms, it is a blossomer, so it is called *xoxocoyolcuecuepoc*. It is very tasty; it is like the tomato. It grows only when the rains set in anew.\n\n##### Xoxocoyolhuiuila[^18]\n\nIt is cord-like, a creeper. [The leaves] are small and round; they are savory.\n\n##### Miccaxoxocoyoli\n\nIt is like the *xoxocoyolpatlac*; however, the stalk is stubby, thick, hairy. The leaf is broad. It is very sour, extremely sour, surpassingly sour. It sets one’s teeth on edge; it deadens one’s teeth.\n\n##### Quauhxoxocoyoli[^19]\n\nIt is perhaps broad-leafed or creeping. It is thick like the *miccaxoxocoyoli*; however, it is tasty, savory, good.\n\nI pick, I gather the *xoxocoyoli*.\n\n\n\n\n[^15]: *Xoxocoyoli: Oxalis* sp. (Sahagún, *op. cit.,* p. 370).\n\n\n[^16]: *Acad. Hist. MS: icpac*.\n\n\n[^17]: *Oxalis* sp. (Sahagún, *loc. cit*.).\n\n\n[^18]: *Oxalis* sp. (*loc. cit*.).\n\n\n[^19]: *Quauhxoxocoyoli: Oxalis angustifolia, O. corniculata* (*ibid.,* p. 350).","html":"It is sour, edible; edible raw, cookable in an olla. Xocoyoli is the same as xoxocoyoli.
\nThe stem is long, cylindrical. Its leaves are only on its top.2 [They are] broad; for this reason is it called xoxocoyolpapatla. [They are] very tasty, savory, when cooked.
\nThe stem is cylindrical, long. It has blossoms, it is a blossomer, so it is called xoxocoyolcuecuepoc. It is very tasty; it is like the tomato. It grows only when the rains set in anew.
\nIt is cord-like, a creeper. [The leaves] are small and round; they are savory.
\nIt is like the xoxocoyolpatlac; however, the stalk is stubby, thick, hairy. The leaf is broad. It is very sour, extremely sour, surpassingly sour. It sets one’s teeth on edge; it deadens one’s teeth.
\nIt is perhaps broad-leafed or creeping. It is thick like the miccaxoxocoyoli; however, it is tasty, savory, good.
\nI pick, I gather the xoxocoyoli.
\n