Cocos nucifera Linn, was introduced to Mexico by Spanish navigators in the middle of the 16th century, from Cape Verde and Santo Domingo to the Atlantic coast, and from the Solomon Islands and the Philippines to the Pacific coast. These populations remained isolated from one another for almost 500 years.
Cocos nucifera Linn, was introduced to Mexico by Spanish navigators in the middle of the 16th century, from Cape Verde and Santo Domingo to the Atlantic coast, and from the Solomon Islands and the Philippines to the Pacific coast. These populations remained isolated from one another for almost 500 years.
Tuba is a unique drink brought to Mexico from the Philippines by the Manila Galleon in the 16th century. The tuba is extracted from coconut palms with a soft flavor and pink color, usually sold in downtown markets.
The Filipinos introduced many cultural practices to Mexico, such as the method of making palm wine, called "tubâ",[11][12][13] the mantón de Manila,[14][15][16] the chamoy,[17] and possibly the guayabera (called filipina in Veracruz and the Yucatán Peninsula).[18] Distillation technology for the production of tequila and mezcal was also introduced by Filipino migrants in the late 16th century, via the adaptation of the stills used in the production of Philippine palm liquor (lambanog) which were introduced to Colima with tubâ.[19][20] Filipino words also entered Mexican vernacular, such as the word for palapa (originally meaning "coconut palm leaf petiole" in Tagalog), which became applied to a type of thatching using coconut leaves that resembles the Filipino nipa hut.[4] Various crops were also introduced from the Philippines, including coconuts,[21] the Ataulfo and Manilita mangoes,[22][23] abacá, rice, and bananas. A genetic study in 2018 found that around a third of the population of Guerrero have 10% Filipino ancestry.[3]
Muy rica,a mí me gusta la tuba natural 😋
A lo que yo tengo entendido, los filipinos llegaron a colima y le enseñaron a los habitantes como sacarle la tuba las palmas.
Cocos nucifera Linn, was introduced to Mexico by Spanish navigators in the middle of the 16th century, from Cape Verde and Santo Domingo to the Atlantic coast, and from the Solomon Islands and the Philippines to the Pacific coast. These populations remained isolated from one another for almost 500 years.
Cocos nucifera Linn, was introduced to Mexico by Spanish navigators in the middle of the 16th century, from Cape Verde and Santo Domingo to the Atlantic coast, and from the Solomon Islands and the Philippines to the Pacific coast. These populations remained isolated from one another for almost 500 years.
Tuba is a unique drink brought to Mexico from the Philippines by the Manila Galleon in the 16th century.
The tuba is extracted from coconut palms with a soft flavor and pink color, usually sold in downtown markets.
Que para el organismo digestivo....El don de verde bien dado....se nota que el no toma tuba, el toma tololoche.
The Filipinos introduced many cultural practices to Mexico, such as the method of making palm wine, called "tubâ",[11][12][13] the mantón de Manila,[14][15][16] the chamoy,[17] and possibly the guayabera (called filipina in Veracruz and the Yucatán Peninsula).[18] Distillation technology for the production of tequila and mezcal was also introduced by Filipino migrants in the late 16th century, via the adaptation of the stills used in the production of Philippine palm liquor (lambanog) which were introduced to Colima with tubâ.[19][20]
Filipino words also entered Mexican vernacular, such as the word for palapa (originally meaning "coconut palm leaf petiole" in Tagalog), which became applied to a type of thatching using coconut leaves that resembles the Filipino nipa hut.[4]
Various crops were also introduced from the Philippines, including coconuts,[21] the Ataulfo and Manilita mangoes,[22][23] abacá, rice, and bananas.
A genetic study in 2018 found that around a third of the population of Guerrero have 10% Filipino ancestry.[3]