tianquiztlacualli.

Headword:

tianquiztlacualli.

Principal English Translation:

"market food"; semi-prepared and prepared foods sold in the market
Susan Kellogg, Law and the Transformation of Aztec Culture, 1500-1700 (Norman and London: The University of Oklahoma Press, 1995), 227.

Orthographic Variants:

tianquiztlaqualli

Attestations from sources in English:

In the Florentine Codex, tianqujztlaqualli (tianquiztlaqualli), especially foods fed to rulers, included tortillas, beans, chilies, tomatoes, ground squash seeds, turkey, venison, rabbit, birds, duck, fish, frogs, maize, amaranth, fruits, and vegetables, and so on, with various methods of garnishing and roasting. Foods that appear to be more indigenous might include newts, tadpoles, winged ants, maguey grubs, locusts, and various types of chocolates, etc. (central Mexico, sixteenth century)
Fr. Bernardino de Sahagún, Florentine Codex: General History of the Things of New Spain; Book 8 -- Kings and Lords, no. 14, Part IX, eds. and transl. Arthur J. O. Anderson and Charles E. Dibble (Santa Fe and Salt Lake City: School of American Research and the University of Utah, 1951), 37–39.

themes:

Markets, Commerce, Economy

Food, Eating, Cooking