<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">tlaxcalli</topic></authority><related type="broader"><topic>bread</topic></related><variant type="other"><topic>tortilla</topic></variant><variant type="other"><topic>tortillas</topic></variant> <note xml:lang="en"><![CDATA[ Thin rounds of cooked dough typically made from nixtamalized cornmeal pressed into shape by hand or with a press. Traditionaly cooked on a 'comal', it is a staple of the Mesoamerican diet. The term in Nahuatl means "cooked thing". ]]></note></mads>