llama íztac tlaxcalli etica tlaoyo, quiere decir "tortilla muy blanca que tiene de dentro harina de frijoles no cocidos". También comían los señores muchas maneras de cazuelas. Unas dellas se llaman totolin patzcalmollo; quiere decir "cazuela de gallina hecha a su modo con chilli bermejo y con tomates y pepitas de calabazas molidas", que se llama agora pipiana. Otra manera de cazuela comían, que se llama chiltecpiyo totolin; quiere decir "cazuela de gallina hecha con chilli que quema mucho, que se llama chiltécpitl”. Otra manera de cazuela comían, que se llama chilcuzyo totolin; quiere decir "cazuela de gallina hecha con chilli amarillo". Otras muchas maneras de cazuelas y de aves asadas comían, que están en la letra explicadas.
\nComían también muchas maneras de potajes. Una manera dellas se llaman chilcuztlatonilli; quiere decir "potaje hecho con chilli amarillo". Otra manera de chilmule, que se llama chiltecpinmulli; quiere decir "mule hecho de chilpécpitl y tomates". Otra manera de chilmule que se llama chilcuzmulli xitomayo quiere decir "mulli de chilli amarillo y con tomates", etcétera.
\nUsaban también comer peces en cazuela. Una dellas se llaman íztac amílotl chilcuzyo; quiere decir "peces blancos hechos en cazuela con chilli amarillo". Otra manera de cazuela, que se llama tomáhuac xohuilli patzcallo, quiere decir "cazuela de peces pardos hechos con chilli bermejo y tomates, y con unas pepitas de calabazas molidas", y son muy buenos de comer. Otra manera de cazuela, que llaman cúyatl chilchoyo, quiere decir "cazuela de ranas con chilli verde". Otra manera de cazuela, que llaman axólotl chilcuzyo, quiere decir "cazuela de aquellos peces que se llaman axólotl, con chilli amarillo". Comían también atepócatl chiltecpiyo; quiere decir "cazuela de renacuajos con chiltécpitl". Comían también michpilli chiltecpio, una manera de pececillos colorados hechos con chiltécpitl. También comían unas hor[migas]
\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":"1cf3e3e4-29d7-4ed1-94a8-146eff591ef5","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":"_iztac tlaxcalli etica tlaoyoh_, which means “very white tortilla with flour of uncooked beans inside.” The lords would also eat many types of stews.[^51] Some of them are called _totolin patzcalmolloh_, which means “chicken stew prepared in their own style with red _chilli_, tomatoes, and ground squash seeds,” which today is called _pipiana_. They would eat another type of stew called _chiltecpiyoh totolin_, which means “chicken stew made with very hot _chilli_ called _chiltecpin_.” They would eat another type of stew called _chilcozyoh totolin_, which means “chicken stew made with yellow _chilli_.” They would eat many other types of stews and roasted poultry, which are explained in the [parallel Nahuatl] text.\n\nThey would also eat many types of vegetable stews. One type of these [stews] is called _chilcoztlatonilli_, which means “vegetable stew made with yellow _chilli_.” Another type of _chilmolli_ is called _chiltecpinmolli_, which means “mole made with _chiltecpin_ and tomatoes.” Another type of _chilmolli_ is called _chilcuzmolli xitomayo_, which means “_molli_ made with yellow _chilli_ and tomatoes,” et cetera.\n\nThey also used to eat fish stews. One of them is called _iztac amilotl chilcozyoh_, which means “white fish made in a stew with yellow _chilli_.” Another type of stew is called _tomahuac xohuilin patzcallo_, which means “stew of brown fish made with red _chilli_ and tomatoes, and with some ground squash seeds”; and it is very delicious. Another type of stew is called _cueyatl chilchoyoh_, which means “frog stew with green _chilli_.” Another type of stew is called _axolotl chilcozyoh_, which means “stew of those fish called _axolotl_, with yellow _chilli_.” They would also eat _atepocatl chiltecpiyoh_, which means “stew of tadpoles with _chiltecpin_.” They would also eat _michpilli chiltecpiyoh_, a type of small red fish made with _chiltecpin_. They would also eat [a dish made of] some \n\n\n[^51]: “Stews”: _cazuelas_; these are the mole sauces of Mexico (Nahuatl _molli_).","html":"iztac tlaxcalli etica tlaoyoh, which means “very white tortilla with flour of uncooked beans inside.” The lords would also eat many types of stews.1 Some of them are called totolin patzcalmolloh, which means “chicken stew prepared in their own style with red chilli, tomatoes, and ground squash seeds,” which today is called pipiana. They would eat another type of stew called chiltecpiyoh totolin, which means “chicken stew made with very hot chilli called chiltecpin.” They would eat another type of stew called chilcozyoh totolin, which means “chicken stew made with yellow chilli.” They would eat many other types of stews and roasted poultry, which are explained in the [parallel Nahuatl] text.
\nThey would also eat many types of vegetable stews. One type of these [stews] is called chilcoztlatonilli, which means “vegetable stew made with yellow chilli.” Another type of chilmolli is called chiltecpinmolli, which means “mole made with chiltecpin and tomatoes.” Another type of chilmolli is called chilcuzmolli xitomayo, which means “molli made with yellow chilli and tomatoes,” et cetera.
\nThey also used to eat fish stews. One of them is called iztac amilotl chilcozyoh, which means “white fish made in a stew with yellow chilli.” Another type of stew is called tomahuac xohuilin patzcallo, which means “stew of brown fish made with red chilli and tomatoes, and with some ground squash seeds”; and it is very delicious. Another type of stew is called cueyatl chilchoyoh, which means “frog stew with green chilli.” Another type of stew is called axolotl chilcozyoh, which means “stew of those fish called axolotl, with yellow chilli.” They would also eat atepocatl chiltecpiyoh, which means “stew of tadpoles with chiltecpin.” They would also eat michpilli chiltecpiyoh, a type of small red fish made with chiltecpin. They would also eat [a dish made of] some
\n“Stews”: cazuelas; these are the mole sauces of Mexico (Nahuatl molli).↩
[chiltecpin]mollo, chacali patzcallo, topotli mjchi patzcallo, tlacamjchin patzcallo, maçaxocomolli iztac mjchio
\ntlatlauhquj teçontzapotl ixochiqual maçaxocotl chichiltic, coztic, tlaztaleoaltic, eheiotzapotl, xicotzapotl, quauhcamotli, camotli, aoacatl, atztzapotl, nochtli, tlatlatlapalpoalli, iztac, coztic, chichiltic, xoxoctic, camopaltic, matzatli, quammochil, capoli, xilotl, elotl, exotl,
\nmjiaoatamalli tlaixnamjctilli oauhtli ioan capoli, elotlaxcalli, anoço xantlaxcalli, xilotlaxcalli, oauhqujltamalli, necutlaxcalli, nochtlaxcalli, necutamalli, queçeoatlaxcalli, tzoallaxcalli, tzoalli, tochizqujtl, aiotlatlapanalli, olchicalli, elotl tlapaoaxtli tlaoatzalli, oauhqujlmolli tonalchillo, itzmjqujlmolli, tonalchillo, oauhtzontli tonalchillo,
\ntzaianalqujlitl, xona[catl,]
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"6f07ca28-4ae9-4352-8548-49cd11ef2897","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":"a sauce of small chilis; lobster with red chili, tomatoes, and ground squash seeds; sardines[^6] with red chili, tomatoes, and ground squash seeds; large fish with the same; a sauce of unripened plums with white fish;\n\nRed, rough sapotas;[^7] red plums; yellow or vermillion plums; ashen sapotas;[^8] small sapotas;[^9] manioc;[^10] sweet potato; avocado; yellow sapotas;[^11] tuna cactus fruit of many hues—white, yellow, bright red, green, orange; anonas;[^12] *guamúchiles*;[^13] American cherries; tender maize;[^14] green maize; string beans;\n\nTamales made of maize flowers with ground amaranth seed and cherries added; tortillas of green maize or of tender maize; tamales stuffed with amaranth greens;[^15] tortillas made with honey, or with tuna cactus fruit; tamales made with honey; tortillas shaped like hip guards; tamales made of amaranth seed dough; [cakes made of] amaranth seed dough; rabbit with toasted maize; squash cut in pieces; *olchicalli*; green maize cooked in a pot and dried; amaranth greens cooked with dry land chili; sauce of purslain with dry land chili; green amaranth seeds with dry land chili;\n\nWater greens; \n\n\n\n\n[^6]: Sahagún (*op. cit*., III, p. 194) says of *topotli: “son pardillos críanse en los manantiales, son buenos de comer y sabrosos.”*\n\n\n[^7]: Hernández, *op. cit*., I, p. 271: *Lucuma mammosa* Gaertn. Cf. also *Santamaría, *op. cit*., III, p. 314—”tezonzapote o sapotecolorado que es el verdadero* ZAPOTE.” Sahagún (*op. cit*., III, p. 225) describes the *tecotzápotl* as *”de hechura y grandor del corazón de carnero; tienen la corteza áspera y tiesa, son colorados por de dentro, son muy dulces y muy buenos de comer, y tienen los cuescos negros muy lindos y relucientes.”* Cf. *teçonoa* in Molina, *op. cit.: “hazer aspera alguna cosa.”*\n\n\n[^8]: *”Son las anonas”* (Sahagún, *op. cit*., p. 225); also corresponding Spanish text.\n\n\n[^9]: *”Lámanlos los españoles peruétanos* [wild or choke pear tree]. *Son muy dulces; hácense en tierra caliente”* (Sahagún, *op. cit*., p. 224). In Hernández, *op. cit*., I, p. 273, this is *Achras zapota* L.\n\n\n[^10]: *Ibid*., II, p. 525: *Manihot esculenta* Crantz; Sahagún, *op. cit*., p. 335: *guacamote* or *cazabe. Manihot utilissima* Pohl; in *ibid*., p. 227, *”las raíces de estos árboles cuécense y hácense como batatas, y son de buen comer.”*\n\n\n[^11]: Hernández, *op. cit*., I, p. 267 (*atzapotl*): *Lucuma salicifolia* Kunth; Sahagún, *op. cit*., p. 224: *”son amarillos de dentro y de fuera; son muy dulces, tiesos a manera de yema de huevo cocida, tienen cuescos de color castaño oscuro.”*\n\n\n[^12]: *Anona squamosa, pomme cannelle,* in Siméon, *op. cit*.; Santamaría, *op. cit*., II, p. 260: *Ananas sativus*, Schult.\n\n\n[^13]: Hernández, *op. cit*., III, p. 799: *Pithecollobium dulce* (Roxb.) Benth.; cf. also Santamaría, *op. cit*., II, p. 52 *(Guamúchil)*.\n\n\n[^14]: Cf. Molina, *op. cit*. Santamaría, *op. cit*., II, p.149: “Jilote: *Cabellitos de la mazorca de maíz tierno*.”\n\n\n[^15]: Cf. Anderson and Dibble, *op. cit*., I, p. 12; II, p. 154; esp. *ibid*., I, p. 12, n. 66 *(uauhquilitl)*.\n\n\nSee also Jonathan D. Sauer: “The Grain Amaranths: A Survey of Their History and Classification,” *Annals of the Missouri Botanical Garden,* 37: 561–632 (Nov., 1950), where it is suggested that *uauhtli* may refer to either the chenopods or amaranths (p. 564).","html":"a sauce of small chilis; lobster with red chili, tomatoes, and ground squash seeds; sardines1 with red chili, tomatoes, and ground squash seeds; large fish with the same; a sauce of unripened plums with white fish;
\nRed, rough sapotas;2 red plums; yellow or vermillion plums; ashen sapotas;3 small sapotas;4 manioc;5 sweet potato; avocado; yellow sapotas;6 tuna cactus fruit of many hues—white, yellow, bright red, green, orange; anonas;7 guamúchiles;8 American cherries; tender maize;9 green maize; string beans;
\nTamales made of maize flowers with ground amaranth seed and cherries added; tortillas of green maize or of tender maize; tamales stuffed with amaranth greens;10 tortillas made with honey, or with tuna cactus fruit; tamales made with honey; tortillas shaped like hip guards; tamales made of amaranth seed dough; [cakes made of] amaranth seed dough; rabbit with toasted maize; squash cut in pieces; olchicalli; green maize cooked in a pot and dried; amaranth greens cooked with dry land chili; sauce of purslain with dry land chili; green amaranth seeds with dry land chili;
\nWater greens;
\nSee also Jonathan D. Sauer: “The Grain Amaranths: A Survey of Their History and Classification,” Annals of the Missouri Botanical Garden, 37: 561–632 (Nov., 1950), where it is suggested that uauhtli may refer to either the chenopods or amaranths (p. 564).
\nSahagún (op. cit., III, p. 194) says of topotli: “son pardillos críanse en los manantiales, son buenos de comer y sabrosos.”↩
Hernández, op. cit., I, p. 271: Lucuma mammosa Gaertn. Cf. also Santamaría, *op. cit., III, p. 314—”tezonzapote o sapotecolorado que es el verdadero* ZAPOTE.” Sahagún (op. cit., III, p. 225) describes the tecotzápotl as ”de hechura y grandor del corazón de carnero; tienen la corteza áspera y tiesa, son colorados por de dentro, son muy dulces y muy buenos de comer, y tienen los cuescos negros muy lindos y relucientes.” Cf. teçonoa in Molina, op. cit.: “hazer aspera alguna cosa.”↩
”Son las anonas” (Sahagún, op. cit., p. 225); also corresponding Spanish text.↩
”Lámanlos los españoles peruétanos [wild or choke pear tree]. Son muy dulces; hácense en tierra caliente” (Sahagún, op. cit., p. 224). In Hernández, op. cit., I, p. 273, this is Achras zapota L.↩
Ibid., II, p. 525: Manihot esculenta Crantz; Sahagún, op. cit., p. 335: guacamote or cazabe. Manihot utilissima Pohl; in ibid., p. 227, ”las raíces de estos árboles cuécense y hácense como batatas, y son de buen comer.”↩
Hernández, op. cit., I, p. 267 (atzapotl): Lucuma salicifolia Kunth; Sahagún, op. cit., p. 224: ”son amarillos de dentro y de fuera; son muy dulces, tiesos a manera de yema de huevo cocida, tienen cuescos de color castaño oscuro.”↩
Anona squamosa, pomme cannelle, in Siméon, op. cit.; Santamaría, op. cit., II, p. 260: Ananas sativus, Schult.↩
Hernández, op. cit., III, p. 799: Pithecollobium dulce (Roxb.) Benth.; cf. also Santamaría, op. cit., II, p. 52 (Guamúchil).↩
Cf. Molina, op. cit. Santamaría, op. cit., II, p.149: “Jilote: Cabellitos de la mazorca de maíz tierno.”↩
Cf. Anderson and Dibble, op. cit., I, p. 12; II, p. 154; esp. ibid., I, p. 12, n. 66 (uauhquilitl).↩