Alcaldes rezadores: religious specialists who lead certain rites and who are responsible for praying.
Anona: tree of the tropical zone (Annona spp.) with edible fruits.
Aporque: see juleo.
Bledo: a species (Amaranthus spp.) which grows as a tolerated weed in maize crops, since its leaves are consumed by human populations.
Calza: see juleo.
Coa: a sharpened stake used to open the furrows where maize is sown. This tool is of pre-Hispanic origin.
Chimán: religious specialist who practises divination.
Copal: a very aromatic resin produced by a tree of the same name (Protium copal) in tropical regions. Copal is burned and gives off a very pleasant aroma. It is also used in the preparation of varnishes.
Doblador: dried husk. Modified leaf that protects the maize cob.
Doblar: activity consisting in "folding down" or wrapping the maize plants to allow the cobs in their husks to reach full maturity and protect them from humidity, birds and rodents.
Gallina ciega: larva of beetle (Melolontha sp.) that attacks the roots of maize.
Guatal: thicket, brushwood.
Gusano cogollero: larva of the Heliothis which consumes the shoots of maize.
Hierba mora: type of weed of the Solanum nigrum complex (black nightshade) that grows among the maize plants. It is a "managed weed" since it is used as a leafy green vegetable.
Horchata: a drink prepared with rice.
Incienso: resin of burseracco trees. Gives off an aromatic smell when burned and is used in religious ceremonies.
Jícara: fruit of Crescentia alata used for certain drinks or for storing certain seeds.
Jocote: tree (Spondias sp.) with edible fruits.
Juleo: activity also referred to as aporcar or calzar, which consists in making earth mounds around each maize stalk to serve as a support.
Landrace: Farmer-developed varieties of crops that are adapted to local environments and uses.
Matasano: species of an edible fruit (Casimiroa edulis).
Milpa: maize plant or stalk. Commonly used to refer to a traditional maize field or plantation.
Miltomate: native species of Central America (Physalis philadelphica) which produces edible fruits, widely used in traditional cookery. Its name refers to a tomato-like plant that grows in maize fields.
Morral: woven bag with a strap to be carried on the shoulder.
Nance: species of edible fruits (Byrsonima crassifolia).
Nixtamal: maize cooked in ashes and lime to soften it and facilitate the making of tortillas and other dishes.
Pataxte: wild species of cocoa (Theobroma bicolor), with which chocolate can be made, though it is of a lower quality than the cultivated crop. Its husk can also be eaten raw.
Quintal: unit of weight, equivalent to 100 pounds.
Rastrojo: stubble or harvest leftovers (plants or parts of plants) which remain in the fields.
Tapanco: platform made of wooden boards. The space between this and the roof of the house is used to store grain.
Tapisca: manual harvest of maize.
Teosinte: graminaceous plant, (Zea mays subsp. huehuetenangensis), 2-3 metres tall and very luxuriant; it is considered the original parent of maize, and is good forage.
Tortilla: cooked pancake, patted and thinned into a round shape by hand.
Troje: rough country barn for the storage of maize and doblador.
Zajorín: person considered able to divine the occult.
Zapote: tropical tree (Pouteria sapota) with edible fruits, also known as mamey.
Zompopo: type of ant that cuts the leaves of maize.