"huatia" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "es",
        "3": "-"
      },
      "expansion": "Spanish",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "qu",
        "3": "watya"
      },
      "expansion": "Quechua watya",
      "name": "der"
    }
  ],
  "etymology_text": "Borrowed from Spanish, from Quechua watya.",
  "forms": [
    {
      "form": "huatias",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "huatia (plural huatias)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2009, Michael Hermann, Thomas Bernet, The Transition of Maca from Neglect to Market Prominence, page 18:",
          "text": "The overwhelming majority of maca roots are dried after harvest. In the cold, dry atmosphere of the puna the dried roots remain edible for several years. A minor proportion of the freshly harvested roots are roasted in huatias, earthen ovens […]",
          "type": "quote"
        }
      ],
      "glosses": [
        "A traditional Peruvian earthen oven, used to produce pachamanca, dating back to the time of the Inca."
      ],
      "id": "en-huatia-en-noun-Z7~HDia-",
      "links": [
        [
          "pachamanca",
          "pachamanca"
        ]
      ]
    }
  ],
  "word": "huatia"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "es",
        "3": "-"
      },
      "expansion": "Spanish",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "qu",
        "3": "watya"
      },
      "expansion": "Quechua watya",
      "name": "der"
    }
  ],
  "etymology_text": "Borrowed from Spanish, from Quechua watya.",
  "forms": [
    {
      "form": "huatias",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "huatia (plural huatias)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms borrowed from Spanish",
        "English terms derived from Quechua",
        "English terms derived from Spanish",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "2009, Michael Hermann, Thomas Bernet, The Transition of Maca from Neglect to Market Prominence, page 18:",
          "text": "The overwhelming majority of maca roots are dried after harvest. In the cold, dry atmosphere of the puna the dried roots remain edible for several years. A minor proportion of the freshly harvested roots are roasted in huatias, earthen ovens […]",
          "type": "quote"
        }
      ],
      "glosses": [
        "A traditional Peruvian earthen oven, used to produce pachamanca, dating back to the time of the Inca."
      ],
      "links": [
        [
          "pachamanca",
          "pachamanca"
        ]
      ]
    }
  ],
  "word": "huatia"
}