was an abundance of delicious food in those villages called Paxil and Cayalá. There were foods of every kind, small and large foods, small plants and large plants.
The animals showed them the road. And then grinding the yellow corn and the white corn, Xmucané made nine drinks, and from this food came the strength and the flesh, and with it they created the muscles and the strength of man. This the Forefathers did, Tepeu and Gucumatz, as they were called.
After that they began to talk about the creation and the making of our first mother and father; of yellow corn and of white corn they made their flesh; of corn-meal dough they made the arms and the legs of man. Only dough of corn meal went into the flesh of our first fathers, the four men, who were created.
[244] Tulul, zapote, mamey in Yucatán, Lucuma mammosa. The anona is well known by this name and also as chirimoya, the Quiché name is cavex. The jocote, a name derived from the Náhuatl xocotl, Spondias purpurea, L., is the quinom of the Quiché and Cakchiquel. The nantze, so called in Náhuatl, Byrsonima crassifolia, is the tapal in the languages of Guatemala. The matasano, ahaché in these languages, Casimiroa edulis, Llave, and Lex., completes the list of those fruits which abound in the hot and temperate lands of Guatemala.
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