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Displaying 1 - 40 of 94 records found. CHĪLACH-TLI chili pepper seed / pepita de chile (C) [(1)Cf.126v]. See ... Nahuatl (Norman: University of Oklahoma Press, 1992), 51. chili pepper seed (see Karttunen) chīlachtli chilachtli. ...
... 2. Thanks to Joe Campbell for providing the transcription. chili pepper water (see Molina) chilatl. chilatl. ...
... chilmolli pampa axquimanqueh etl. ” salsa or a dish with chilies chilmulli chilmolli. chilmolli. ...
... Center, 1976), Doc. 34, 210–211. CHĪLHUĀC dried, smoked chili pepper / chilpocle (Z) [(1)Zp.152]. M has chiluacmulli ‘sauce or stew seasoned with smoked chilies.’ See CHĪL-LI, HUĀQU(I). Frances Karttunen, An ... University of Oklahoma Press, 1992), 51. a dried, smoked chili pepper (see Karttunen) chīlhuāc, chilhuactli, ...
CHĪLTAMAL-LI tamale containing chili peppers / tamal de chile (T) [(1)Tp.125]. See CHĪ-LI, ... University of Oklahoma Press, 1992), 52. tamale containing chili peppers (see Karttunen) chīltamalli chiltamalli. ...
TEMŌLO-TL stone for grinding chilies / temolote, para moler (Z) [(4)Zp.120,152,220]. Z ... of Oklahoma Press, 1992), 223. stone for grinding chilies (See Karttunen) temōlotl temolotl. temolotl. ...
CHĪLLAPĪTZAL-LI enchilada, tortilla and chili dish / enchilada (T) [(1)Tp.125]. See CHĪL-LI, ... of Oklahoma Press, 1992), 52. enchilada, tortilla and chili dish (see Karttunen) chīllapītzalli chillapitzalli. ...
CHĪLĀTŌL-LI cornstarch beverage flavored with chili / chile atole (Z) [(2)Zp.38,152]. See CHĪL-LI, ... mococoa quiamati ma quichihuilican chilatolli pampa quimachilia tlahuel quipalehuia. ” cornstarch beverage flavored with chili (see Karttunen) chīlātōlli chilatolli. chilatolli. ...
CHĪLTECAX(I)-TL mortar for grinding chili peppers / cajete, molcajete (Z) [(3)Zp.23,85,152]. See ... of Oklahoma Press, 1992), 52. mortar for grinding chili peppers (see Karttunen) chīltecaxitl chiltecaxitl. ...
CHĪLATLĀHUIC a type of mild chili pepper / chile pasilla (T) [(1)Tp.125]. Because of the ... University of Oklahoma Press, 1992), 51. a type of mild chili pepper (see Karttunen) chīlatlāhuic chilatlahuic. ...
"nechillatolli . . . atolli mixed with chili and honey." (Central Mexico, 1571–1615) The Mexican ... University Press, 2000), 112. an atolli beverage mixed with chili and honey nechillatolli. nechillatolli. ...
CHĪLPACH profusion or scattering of chili peppers / desperdicio de chile (Z) [(2)Zp.44,152]. Z ... of Oklahoma Press, 1992), 52. profusion or scattering of chili peppers (see Karttunen) chīlpach chilpach. chilpach. ...
TLAXCALĪXCHĪLLOH enchilada, tortilla covered with chili-seasoned sauce/ enchilada (Z) [(2)Zp.51,217]. See ... Press, 1992), 302. enchilada, tortilla covered with chili-seasoned sauce (see Karttunen) tlaxcalīxchīlloh ...
TOMACHĪL-LI sauce of tomatoes and chili peppers / salsa de tomate con chile (T) [(1)Tp.241]. ... of Oklahoma Press, 1992), 244. sauce of tomatoes and chili peppers (see Krattunen) tomachīlli tomachilli. ...
CHĪLTEMŌLLOH soup or stew seasoned with chili peppers / temolote (Z) [(2)Zp.120,152]. The more usual ... of Oklahoma Press, 1992), 52. soup or stew seasoned with chili peppers (see Karttunen) chīltemōlloh chiltemollo. ...
... 22 (1992), 409–443, see page 428–429. chichiltic = chili-red; chichilpâtic = very chili-red; ca chichiltic = it is chili-red; chichiliuj (chichilihui) = it becomes chili-red ...
... for providing the transcription. a sauce or stew with chili peppers, or chile verde (see Molina) chilchomulli ...
CHĪLTECPIN pl: -TECPINMEH a tiny, very hot chili peppers pod known in Spanish as chiltipiquin / ... University of Oklahoma Press, 1992), 52. a tiny, very hot chili peppers pod known in Spanish as chiltipiquin (see ...
... or something similar, for sewing or stringing together chili peppers (see Molina) chilçolloni chilzolloni. ...
... a stew prepared with squash seeds, ground corn, chili, and achiote / mole de pipián (T)[(1)Tp.107]. See ... 1992), 9. a stew prepared with squash seeds, ground corn, chili, and achiote (see Karttunen); note that molli can also ...
... city, along with dried beans, chia, amaranth seeds, salt, chilies, squash seeds, etc. (see Sahagún) petlacalco. ...
... notequiuh nicalactia çeçemetzti ticcalactia 3 tamamali chili 3 tamali et yhuan çe xiquipilmatactzonti cacavat ...
... mōlhuiliā. mōla, huiliā2. nic. Macehualli quitihtici chili para ceyoc quicuaz. “Blanca quemman quitlamaca ...
tlachichiloa = it makes things chili-red (central Mexico, sixteenth century) Fr. Bernardino ... and the University of Utah, 1961), 132. to make things chili-red (sixteenth century, central Mexico) Fr. Bernardino ...
... pan ce tlenhueli zo canahya mehcatzan axihuical. “Ne chili tlen eltoc pan chiquihuitl maneltic huanya cafenyolli. ...
In Nahuatl hieroglyphs, "The chili pepper can be read CHIL(LI), COCOC 'spicy', and ... 2000), 109. Polihui in nochīl; polihui in noztauh = My chili pepper is becoming ruined; my salt is becoming ruined ... products of the lands [like] corn, beans, amaranth, chia, chilis, and tomatoes. (central Mexico, early seventeenth ...
cuilchilli = anus mimiltic = cylindrical chichiltic = chili-red celic = tender iamaztic = soft chichiliui = it becomes chili-red celia = it becomes tender cuilchilquiҫa = it has ...
... the transcription. CHĪLHUIĀ vt to season something with chili peppers / lo pica (con picante), lo enchila (Z) ...
... 47 Tlapaltototl] “Its body, its feathers are an over-all chili-red, but its wings, its tail are ashen, well colored, well textured. It is very chili-red, the color of dried chili. It is a night-singer…. Four times, five times a ...
... the transcription. CHĪLLŌTIĀ vt to season something with chili peppers / lechar ají en algun manjar o guisaso (M) ...
... chiltecpimoli inamic = large folded tortillas with hot chili sauce (Central Mexico, sixteenth century) Fray ...
ma temolo in chilchonamacac tovenio = let the green chili vending stranger be sought out (central Mexico, ... [with virile member] hanging [uncovered], and sold green chilis (central Mexico, sixteenth century) Fr. Bernardino de ... there they planted corn, amaranth, beans, squash, green chilis, and tomatoes. (central Mexico, early seventeenth ...
... or quachichil. It is named nochtototl because the head is chili-red and its rump is bordered with chili-red; especially because its real food is tuna {that ... “It is the same as the molotl, but because it is chili-red-headed it is named quachichil.” This is the male ...
pocheoac chilli = smoked chilis (central Mexico, sixteenth century) Fr. Bernardino de ...
... = black (like 'ink' tlīlli); chichīltic = red (like 'chili pepper' chīlli); coztic = yellow (what coztli means ...
... in tequjxqujtlaltzin = The herbs, the wood, the strands of chili, the cakes of salt, the nitrous soil are not thy ... in aoacan, in tepeoacan = Place the strands of chili, the salt cakes, the nitrous soil, the strings of fish ...
"chillatolli, atolli mixed with chili . . . drunk mostly in the morning as protection ...
... . . . prepared with black maize . . . it has salt and chili added to it, and it is taken this way in the morning ...
... [with virile member] hanging [uncovered], and sold green chilis (central Mexico, sixteenth century) Fr. Bernardino de ...