no del todo redondos ni bien cuadrados. Tienen en lo alto un caracol que le pintan los frisoles con que está mezclado. Otros tamales comían que llaman íztac tlatzíncuitl; éstos son muy blancos y muy delicados, como digamos pan de bamba o de la Guillena. Otra manera de tamales comían, que llamaban íztac tetamalli, blancos, pero no tan delicados como los de arriba, algo más duros. Otros tamales comían, que son colorados y tienen su caracol encima. Hácense colorados porque después de hecha la masa la tienen dos días al sol o al fuego, y la revuelven, y ansí se para colorada. Otros tamales comían que llaman nexyo tamalli cuatecuicuilli; quiere decir "tamales simples, que ni son muy blancos, sino medianos", y tienen en lo alto un caracol como los de arriba dichos. Otros tamales comían que se llaman tamálatl cuauhnextli. Estos tamales no eran mezclados con cosa ninguna. Comían los señores estas maneras de pan ya dichas con muchas maneras de gallinas asadas y cocidas. Unas dellas se llaman totolnacaquimilli; quiere decir "empanada en que está una gallina entera". Otra manera de empanadilla, que se llama nacatlaoyo tamalli, quiere decir "empanadilla de carne de gallina o de gallo", y con chilli amarillo. Otra manera de gallina asada comían, que llaman cihuatotollalehuatzalli; quiere decir "gallina asada". Otra manera de asada, que se llama zollalehuatzalli, quiere decir "codornices asadas". Usaban también muchas maneras de tortillas para la gente común. Una manera della se llaman tianquiztlacualli; quiere decir "tortilla o tamal que se vende en el tiánguez". Otra manera del tiánguez, que se lla[ma]
\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":"e5b6817d-53d8-40c9-a1a2-36a1b8977a0f","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":"not completely round or square. They have on top a seashell that is designed out of the beans that go into the mixture. They would eat other tamales called _iztac tlatzincuitl_; these are very white and very delicate, like, shall we say, _bamba_ or Guillena bread.[^48] They would eat another type of tamale called _iztac tetamalli_. These are white but not as delicate as the ones mentioned above and somewhat harder. They would eat other tamales that are red and have their own seashell on top. They turn red because, after preparing the dough, they keep it in the sun or by the fire for two days; then they mix it, and so it turns red. They would eat other tamales called _nexyoh tamalli cuatecuicuilli_, which means “simple tamales that are not very white, but medium”; and these have a seashell on top like the ones mentioned above.[^49] They would eat other tamales called _tamalatl cuauhnextli_. These tamales were not mixed with anything at all. The lords would eat the types of bread just mentioned with many types of chicken, both roasted and stewed. Some of these are called _totolnacaquimilli_, which means “empanada with a whole chicken inside.” Another type of small empanada is called _nacatlaoyoh tamalli_, which means “small empanada with chicken or rooster meat,” as well as with yellow _chilli_. They would eat another type of roasted chicken called _cihuatotollatlehuatzalli_, which means “roasted chicken.” Another type of roasted [poultry] is called _zollalehuatzalli_, which means “roasted quails.” They also had many types of tortillas for the common people. One of these types is called _tianquiztlacualli_, which means “tortilla or tamale sold in the _tianquiz_.”[^50] Another type [sold in] the _tianquiz_ is called \n\n\n[^48]: “_bamba_ or Guillena bread”: _pan de bamba o de la Guillena_. _Pan bamba_ is a round Spanish pastry filled with cream. Guillena is a town in the province of Seville; Guillena bread was a pastry made with wheat flour and mixed with a variety of ingredients, including rabbit meat.\n\n[^49]: Anderson and Dibble (A&D, bk. 8, 37) translate _nexiotamalli cuatecuicuilli_ (_sic_ in A&D) as “tamales made of dough of maize softened in lime, with beans forming a seashell on top.”\n\n[^50]: _tianquiz_: _tianguez_ in LAGQ (here and in the following sentence); Hispanicized form of the Nahuatl word _tianquiztli_ (market) or _tianquizco_ (marketplace).","html":"not completely round or square. They have on top a seashell that is designed out of the beans that go into the mixture. They would eat other tamales called iztac tlatzincuitl; these are very white and very delicate, like, shall we say, bamba or Guillena bread.1 They would eat another type of tamale called iztac tetamalli. These are white but not as delicate as the ones mentioned above and somewhat harder. They would eat other tamales that are red and have their own seashell on top. They turn red because, after preparing the dough, they keep it in the sun or by the fire for two days; then they mix it, and so it turns red. They would eat other tamales called nexyoh tamalli cuatecuicuilli, which means “simple tamales that are not very white, but medium”; and these have a seashell on top like the ones mentioned above.2 They would eat other tamales called tamalatl cuauhnextli. These tamales were not mixed with anything at all. The lords would eat the types of bread just mentioned with many types of chicken, both roasted and stewed. Some of these are called totolnacaquimilli, which means “empanada with a whole chicken inside.” Another type of small empanada is called nacatlaoyoh tamalli, which means “small empanada with chicken or rooster meat,” as well as with yellow chilli. They would eat another type of roasted chicken called cihuatotollatlehuatzalli, which means “roasted chicken.” Another type of roasted [poultry] is called zollalehuatzalli, which means “roasted quails.” They also had many types of tortillas for the common people. One of these types is called tianquiztlacualli, which means “tortilla or tamale sold in the tianquiz.”3 Another type [sold in] the tianquiz is called
\n“bamba or Guillena bread”: pan de bamba o de la Guillena. Pan bamba is a round Spanish pastry filled with cream. Guillena is a town in the province of Seville; Guillena bread was a pastry made with wheat flour and mixed with a variety of ingredients, including rabbit meat.↩
Anderson and Dibble (A&D, bk. 8, 37) translate nexiotamalli cuatecuicuilli (sic in A&D) as “tamales made of dough of maize softened in lime, with beans forming a seashell on top.”↩
tianquiz: tianguez in LAGQ (here and in the following sentence); Hispanicized form of the Nahuatl word tianquiztli (market) or tianquizco (marketplace).↩
[ta]malli chilcozio: cihoatotoli tlatleotzalli, çolin tlatleoatzalli,
\ntianqujztlaqualli, iztac tlaxcalli etica tlaoio, totolin patzcalmolli, chiltecpiio, totolin, chilcozio totolin, chilchoio totolin, maçanacatl tlatentli, citli molli, tochtli molli, nacatlaolli patzcallo, maçanacatl patzcallo, totoizqujtl tepitoton totome, canauhtlaoatzalli, canauhtlapaoaxtli, atzitzicujlotlapaoaxtli, nacatlacectli, tlatetzoionjlli nacamolli patzcallo, chilcoztlatonjlli, chiltecpinmolli xitomaio, chilcozmolli xitomaio, chilchomolli xitomaio, tlamamollalli xitomaio, iztac amjlotl chilcozio, tomaoac xoujli, patzcallo, cujatl chilchoio, axolotl chilcozio, atepocatl chiltecpiio, mjchpili chiltecpijo, tzicatanatli inamjc papaloqujlitl, chapolin chichiaoa, meocujli chiltecpin[mollo,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"efd1021e-bdf4-43d1-a8ed-2084f6e614be","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":"tamales of meat cooked with maize and yellow chili; roast turkey hen; roast quail.\n\nMarket food: white tortillas with a flour of uncooked beans; turkey with a sauce of small chilis, tomatoes, and ground squash seeds; turkey with red chilis; turkey with yellow chilis; turkey with green chilis; venison sprinkled with seeds; hare with sauce; rabbit with sauce; meat stewed with maize, red chili, tomatoes, and ground squash seeds; venison with red chili, tomatoes, and ground squash seeds; birds with toasted maize; small birds; dried duck; duck stewed in a pot; the *atzitzicuilotl* bird stewed in a pot; roast of meat; fried meat in a sauce of red chili, tomatoes, and ground squash seeds; pottage of yellow chili; sauces of ordinary tomatoes and small tomatoes and yellow chili, or of tomatoes and green chili; diluted [sauces] with tomatoes; white fish with yellow chili; grey fish with red chili, tomatoes, and ground squash seeds; frog with green chilis; newt with yellow chili; tadpoles with small chilis; small fish with small chilis; winged ants with savory herbs;[^5] locusts with chía; maguey grubs with \n\n\n\n\n[^5]: In Hernández, *op. cit*., III, p. 746, this is *Porophyllum macrocephalum* DC.","html":"tamales of meat cooked with maize and yellow chili; roast turkey hen; roast quail.
\nMarket food: white tortillas with a flour of uncooked beans; turkey with a sauce of small chilis, tomatoes, and ground squash seeds; turkey with red chilis; turkey with yellow chilis; turkey with green chilis; venison sprinkled with seeds; hare with sauce; rabbit with sauce; meat stewed with maize, red chili, tomatoes, and ground squash seeds; venison with red chili, tomatoes, and ground squash seeds; birds with toasted maize; small birds; dried duck; duck stewed in a pot; the atzitzicuilotl bird stewed in a pot; roast of meat; fried meat in a sauce of red chili, tomatoes, and ground squash seeds; pottage of yellow chili; sauces of ordinary tomatoes and small tomatoes and yellow chili, or of tomatoes and green chili; diluted [sauces] with tomatoes; white fish with yellow chili; grey fish with red chili, tomatoes, and ground squash seeds; frog with green chilis; newt with yellow chili; tadpoles with small chilis; small fish with small chilis; winged ants with savory herbs;1 locusts with chía; maguey grubs with
\nIn Hernández, op. cit., III, p. 746, this is Porophyllum macrocephalum DC.↩