12:30 It's really amazing a Filipino chef collaborating with the well-known ambassadors of food tycoons in Mexico is a great achievement for a Filipino chef like chef JP who is showing his cooking skill in Filipino dishes...fusing it with Mexican food... you're the best ..Proud Pinoy here ...Raise our banner high Chef...Mabuhay
I’m originally from Colima. The third smallest state in Mexico in land. In sea it’s actually the biggest state in Mexico. The food it’s just different there. Big portions on everything. You noticed so many withe Mexicans there ? French settle there and that’s how they’re many different dishes from the rest of Mexico. Also a lot asia-Filipina fruit in Colima. Spaniels brought a lot of products from Filipina to Mexico via Colima and Guerrero pacific coastline.
One of the best ambassadors, food ambassadors of the Philippines. Birahe Chef and I know and everyone can see your passion for food and most especially sa Filipino food. Tani next time ma luto and pa tilaw mo sila sang Bacolodnon food. We are more than just inasal di bala? God bless you and onwards and upwards on your journey. Halong.
Another proud moments Chef JP!!!thank you for always raising our Philippine flag wherever you go….people like you makes me even more proud to be a Filipino…
Surprised to see my uncle in your vlog, he's the guy wearing the white hat who owns a tequila business there in Guadalajara😊 I hope he releases his new tequila brand (Adelan Tequila) in your restos here and abroad soon, it would be an honor to do so chef!
There so many Filipinos with mexican ancestry in the Philippines but goes very unnoticed, in fact, theres probably more mexican ancestry than Spaniard. There's even a county named Mexico in the province of Pampanga, the story is that the place was named Mexico becaused there were a lot of mexicans who stayed there during and after the Manila Acapulco galleon trade.
Imagine ang palabas purely katutubong sayaw ng Pilipinas sa Mexico?Thank you Chef JP it's because of you Filipino food was being recognized in Mexico...What a pride being a filipino! Mabuhay tayong mga Pinoy!
Nkaka iyak sa tuwa pag nakita ko mga Mexicano after pag ka tikim nila tuwang tuwa sila sa mga lasa NG pagkain natin, salamat sir sa pgdala dala NG Ating bandila kahit saan man.
Even that BARONG is VERY VERY similar to the traditional shirt of Mexican. I've seen a few. Looking at the food preparation and the cultural similarities I think it would be easy to experiment with Mexican and Filipino cuisine and mix the ingredients.
@@TagalogManwhaRecap yeah it is and some Filipinos are half breed Like me my grandfather is a pure Spanish his dad is a Spanish soldier assigned here in manila he's the comander in Manila that's Why my last name is Spanish
Back in the days when were having drinks he would tell us that his great grandfather is mexican that is why they are hairy(balbon) even his sisters are i saw it for myself.the mexicans came to the philippines because of the galleon trade and the spanish authority then, employed them as soldiers here. There is a comemorative place in intramuros in manila built in the late 60's as a reminder of the friendship between mexico and the philippines,which was ruled for more than 200 years by spain thru the viceroy of mexico.
Nice Chep JP! Suddenly give me flashback to all my Amigos in Guadalajara, Jalisco who loves My Sisig, Adobo and Bulalo of course with matching Mexican favorite Tequila...Salute
Chef JP yong lambanog sa Mexico nagumpisa sa Province of Guerrero where Acapulco is located. During the Galleon Trade between Manila and Acapulco, thousands of Pilipino seafarers decided to stay in Mexico and married Mexican women. They brought with them their Pilipino culture like making coconut wine (lambanog) . There are an estimated number 200,000 Mexicans with Filipino blood mostly in the province of Guerrero.
I'm Pilipino. I Love Mexico. Mexican and Thai Foods are my ultimate favorite foods. Infusing Filipino food with Mexican or Thai is definitely an excellent choice for Future of Filipino Food
You are right Chef JP, Philippines and Mexico have a connection due to the duration of our history, and almost both exchange knowledge on other things, especially culinary connection. Who knew that Caimito (star apple) originally came from Mexico, Sineguelas, Champorado, Menudo, and Callos all of them came from Mexico & Central America not Spain. Thank goodness we have inherited a different culture in cooking and all of them are from the Galleon Trade or Manila-Mexico Trade during the Spanish era.
Sa totoo lang connected talaga ang Pilipinas sa Mexico kahit nung unang panahon lalo na ng panahon ng kastila parang probinsya ng Pilipinas yan trading partner natin kong anong meron satin palitan sa kanila.. Maraming dala ang kastila galing sa Mexico na dinala satin na sa Asia tayo lang ang unang nagkaroon..
Chef, did you try the Mole Poblano? Do you think that will be a hit in the Philippines? :) You look like a Mexican. You can be mistaken as one…until you speak. How I wish Spanish was not discontinued in our school system. Cheers, Chef!
great eye opener chef! I'm learning new things about our influence to Mexico. di masyadong tinuturo (or di tinuturo at all) ang naiambag natin sa Mexico and vice-versa. it has always been Spain-Philippines, not that there's anything bad about it. ngayon ko lang nalaman (through your previous videos) yung tungkol sa tuba and yung process na sa atin pala galing! pati yung damit nila na nag-evolve from our barong! ang galing!
Great dish to present Chef JP. Aroz caldo is one of the best comfort food that we have in the Philippines, a great treat specialy for a long tiring day as it restores energy back instantly. The flavor of the cold topped chicharon and its texture will defenitely enhance the characteristic of the dish, the tacos topped with Crab Salsa mix is for sure a top notch as the seafood flavor of the crab is very unique and womderful, imagine eating that with a plain rice with a squeeze of lime or any citrusy flavor to break the over powering flavor of the crab fat is brilliant. I can feel the passion in both kitchen that you have attended Chef, Salute to Chef Nick and his crew! Salute Hepe Jp🤙
11:00 Totoo jga ang kasabihang small but terrible at pinanindigan mo yan chef ikaw pinakamaliit sa mga sumali pero ang laki ng paghanga nila sa ginawa mong arroz caldo with talangka...being a pinoy I'm so proud of you showcasing your expertise in preparing filipino food.. Filipino food forward! Mabuhay ang pagkaing Pinoy!
👏🏼👏🏼😊So very proud of you Chef your making history you giving our country by representing our culture to the world I know youl will have more activities like this in the future looking forward to it. by the way when will you coming back here in Dubai? Would like to see you before I go home from a business trip😊
Love the mutual appreciation through food and history. Mexico and Philippines go way back from the Galleon trade. It's actually crazy to note how it has made a lasting impression up to this day.
The spaniards would bring down to the atlantic side of mexico whatever they want to send to islas pilipinas, accross the plains of mexico then the galleons.
Filipino immigration to Mexico Wikipedia. Filipinos first arrived in Mexico during the Spanish colonial period via the Manila-Acapulco Galleon which was controlled by administrators in Mexico City for the Spanish crown. For two and a half centuries, between 1565 and 1815, many Filipinos and Mexicans sailed to and from Mexico and the Philippines. Filipinos as slaves, prisoners, and crewmen, and Mexicans as governors, officers, soldiers and crewmen in the Manila-Acapulco Galleon, assisting New Spain in its trade between Asia and the Americas.[4] The majority of the Asian migrants to Mexico during this period were called Filipinos, but were from a plethora of East Asian countries and to a smaller extent, other Asian slaves bought from the Portuguese or captured through war.[5][6][7][8] Embassy of The Philippines in Colonia Veronica Anzures, Mexico City During the early period of the Spanish colonization of the Philippines, Spaniards took advantage of the indigenous alipin (bonded serf) system in the Philippines to circumvent the Leyes de las Indias and acquire Filipino slaves for the voyage back to New Spain. Though the numbers are unknown, it was so prevalent that slaves brought on ships were restricted to one per person (except persons of rank) in the "Laws Regarding Navigation and Commerce" (1611-1635) to avoid exhausting ship provisions. They were also taxed heavily upon arrival in Acapulco in an effort to reduce slave traffic. Traffic in Filipina women as slaves, servants, and mistresses of government officials, crew, and passengers, also caused scandals in the 17th century. Women comprised around 20 percent of the migrants from the Philippines.[4][5] Filipinos were also pressed into service as sailors, due to the native maritime culture of the Philippine Islands. By 1619, the crew of the Manila galleons were composed almost entirely of native sailors. Many of whom died during the voyages due to harsh treatment and dangerous conditions. Many of the galleons were also old, overloaded, and poorly repaired. A law passed in 1608 restricted the gear of Filipino sailors to "ropa necesaria" which consisted of a single pair of breeches, further causing a great number of deaths of Filipino sailors through exposure. These conditions prompted King Philip III to sign a law in 1620 forcing merchants to issue proper clothing to native crews. During this period, many Filipino sailors deserted as soon as they reached Acapulco. Sebastian de Piñeda, the captain of the galleon Espiritu Santo complained to the king in 1619 that of the 75 Filipino crewmen aboard the ship, only 5 remained for the return voyage. The rest had deserted. These sailors settled in Mexico and married locals (even though some may have been previously married in the Philippines), particularly since they were also in high demand by wine-merchants in Colima for their skills in the production of tubâ (palm wine).[5][9] Some “Indios Chinos” were free Asian immigrants (chino libre) who had the right to carry a sword and dagger for personal protection.[4] They often owned coconut plantations in Colima, an example from 1619 was Andrés Rosales who owned twenty-eight coconut palms. Others were merchants, like Tomás Pangasinan, a native of Pampanga, who was recorded to have paid thirteen pesos in taxes for the purchase of Chinese silks from the Manila galleons in the 17th century. The cities of Mexico, Puebla, and Guadalajara had enough Filipinos that they formed segregated markets of Asian goods called Parián (named after similar markets in the Philippines).[4] The descendants of these early migrants mostly settled in the regions near the terminal ports of the Manila galleons. These include Acapulco, Barra de Navidad, and San Blas, Nayarit, as well as numerous smaller intermediate settlements along the way. They also settled the regions of Colima and Jalisco before the 17th century, which were seriously depopulated of Native American settlements during that period due to the Cocoliztli epidemics and Spanish forced labor.[5] They also settled in signiciant numbers in the barrio San Juan of Mexico City, although in modern times, the area has become more associated with later Chinese migrants.[4] A notably large settlement of Filipinos during the colonial era is Coyuca de Benítez along the Costa Grande of Guerrero, which at one point in history was called "Filipino town".[10] Smaller waves of Filipino migration to Mexico took place in the late 19th and 20th centuries after the Philippines was annexed by the U.S. during the Spanish-American War of 1898-1900. A number of Filipino farm laborers and fishermen arrived to work in the Mexican west coast. These areas included the Baja California, Sonora and Sinaloa, while some had awaited to enter the United States to reunite with family members in Filipino American communities in California, and elsewhere. Mexican immigration law continues to grant special status for Filipinos. InfluenceEdit 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] 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,[20] the Ataulfo and Manilita mangoes,[21][22] abacá, rice, and bananas. A genetic study in 2018 found that around a third of the population of Guerrero have 10% Filipino ancestry.[3] Historical recordsEdit Colonial-era Filipino immigrants to Mexico are difficult to trace in historical records because of several factors. The most significant factor being the use of the terms indio and chino. In the Philippines, natives were known as indios, but they lost that classification when they reached the Americas, since the term in New Spain referred to Native Americans. Instead they were called chinos, leading to the modern confusion of early Filipino immigrants with the much later Chinese immigrants in the late 1800s and early 1900s. Intermarriage and assimilation into Native American communities also buried the true extent of Filipino immigration, as they became indistinguishable from the bulk of the peasantry.[5][23] Another factor is the pre-colonial Filipino (and Southeast Asian) tradition of not having last names. Filipinos and Filipino migrants acquired Spanish surnames, either after conversion to Christianity or enforced by the Catálogo alfabético de apellidos during the mid-19th century. This makes it very difficult to trace Filipino immigrants in colonial records.[5
12:30 It's really amazing a Filipino chef collaborating with the well-known ambassadors of food tycoons in Mexico is a great achievement for a Filipino chef like chef JP who is showing his cooking skill in Filipino dishes...fusing it with Mexican food... you're the best ..Proud Pinoy here ...Raise our banner high Chef...Mabuhay
I’m originally from Colima. The third smallest state in Mexico in land. In sea it’s actually the biggest state in Mexico.
The food it’s just different there. Big portions on everything.
You noticed so many withe Mexicans there ? French settle there and that’s how they’re many different dishes from the rest of Mexico. Also a lot asia-Filipina fruit in Colima. Spaniels brought a lot of products from Filipina to Mexico via Colima and Guerrero pacific coastline.
One of the best ambassadors, food ambassadors of the Philippines. Birahe Chef and I know and everyone can see your passion for food and most especially sa Filipino food. Tani next time ma luto and pa tilaw mo sila sang Bacolodnon food. We are more than just inasal di bala? God bless you and onwards and upwards on your journey. Halong.
I appreciate what you are doin, puttin Mexico on the map & showing Filipinos that reside in Mexico, at last!
Thank you for bringing the Filipino dish to the entire world Chef JP...❤
Another proud moments Chef JP!!!thank you for always raising our Philippine flag wherever you go….people like you makes me even more proud to be a Filipino…
🇵🇭🇵🇭💙💙
Love how Filipinos share the culture throughout the world ❤ 🇵🇭
tangna! sorry for the word, pero ang galing, nakakatuwa chef pinakita mo husay ng isang malupet na pinoy sa mexico... palakpakan! galing!
Congrats Chef JP for sharing the rich Filipino Culture there. God bless you and your wife Camille 😊
Surprised to see my uncle in your vlog, he's the guy wearing the white hat who owns a tequila business there in Guadalajara😊 I hope he releases his new tequila brand (Adelan Tequila) in your restos here and abroad soon, it would be an honor to do so chef!
Were you the girl that entered the door with the other guests by any chance?😊
There so many Filipinos with mexican ancestry in the Philippines but goes very unnoticed, in fact, theres probably more mexican ancestry than Spaniard. There's even a county named Mexico in the province of Pampanga, the story is that the place was named Mexico becaused there were a lot of mexicans who stayed there during and after the Manila Acapulco galleon trade.
wow chef arroz caldo with chicharon the best, namit man guro ipair sa ila tacos chef😉 enjoy gid mga Mexican frends mo chef🤗💜💕
Imagine ang palabas purely katutubong sayaw ng Pilipinas sa Mexico?Thank you Chef JP it's because of you Filipino food was being recognized in Mexico...What a pride being a filipino! Mabuhay tayong mga Pinoy!
Nkaka iyak sa tuwa pag nakita ko mga Mexicano after pag ka tikim nila tuwang tuwa sila sa mga lasa NG pagkain natin, salamat sir sa pgdala dala NG Ating bandila kahit saan man.
Even that BARONG is VERY VERY similar to the traditional shirt of Mexican. I've seen a few.
Looking at the food preparation and the cultural similarities I think it would be easy to experiment with Mexican and Filipino cuisine and mix the ingredients.
🇵🇭🇲🇽💙
Nice chef.. ❤❤❤
Pero may pumukaw sa akin Mexican chef na naka bandana! 😂❤️
Congratulations chef🎉 thank you for promoting our food and country ❤
Despite being continents apart, the Philippines and Mexico share many things in common- culture, language and food!
Indeed we Filipino Mexican have a lot of thing in common like words tradition and foods
Galleon trade is the reason why.
Cause we're both once under the rule of Spain
@@TagalogManwhaRecap yeah it is and some Filipinos are half breed Like me my grandfather is a pure Spanish his dad is a Spanish soldier assigned here in manila he's the comander in Manila that's Why my last name is Spanish
A common heritage
Congrats chef,we proud that you share our Filipino special food to other places in the world, take care and God bless
Another feather on your cap, Chef JP! Congratulations!!!
On our cap 🇵🇭🇵🇭✨✨
I love your mexican series...amazing and mind blowing how Mexico and the Philippines has since influenced each other bec of the galleon trade 😄❤
Back in the days when were having drinks he would tell us that his great grandfather is mexican that is why they are hairy(balbon) even his sisters are i saw it for myself.the mexicans came to the philippines because of the galleon trade and the spanish authority then, employed them as soldiers here. There is a comemorative place in intramuros in manila built in the late 60's as a reminder of the friendship between mexico and the philippines,which was ruled for more than 200 years by spain thru the viceroy of mexico.
the mexican asst. chef gal is dead gorgeous
This was another true testament of "Filipino Food Forward" from the one and only Chef JP! Good food makes us unite and have no culture boundaries👌
Colima is a province where lots of Filipino culture was integrated like the tuba and many more because of the galeon trade
Nice Chep JP! Suddenly give me flashback to all my Amigos in Guadalajara, Jalisco who loves My Sisig, Adobo and Bulalo of course with matching Mexican favorite Tequila...Salute
Mukang mapapalaban ka Chef na magaral ng spanish. Loving the content! Muy bien!
This is so insperational for me. Having the lugaw in a different twist sharing with foriegn countries. Bravo Ilonggo!!! Fan here!!!
Chef JP yong lambanog sa Mexico nagumpisa sa Province of Guerrero where Acapulco is located. During the Galleon Trade between Manila and Acapulco, thousands of Pilipino seafarers decided to stay in Mexico and married Mexican women. They brought with them their Pilipino culture like making coconut wine (lambanog) . There are an estimated number 200,000 Mexicans with Filipino blood mostly in the province of Guerrero.
More mexico and american content Chef! 😊
Tama yan. Maximize natin yung exchange of knowledge natin considering yung history natin.
Si Sir na may tequiilahan hawig ni Romy Diaz in his early days 😁
I'm Pilipino. I Love Mexico. Mexican and Thai Foods are my ultimate favorite foods. Infusing Filipino food with Mexican or Thai is definitely an excellent choice for Future of Filipino Food
You are right Chef JP, Philippines and Mexico have a connection due to the duration of our history, and almost both exchange knowledge on other things, especially culinary connection. Who knew that Caimito (star apple) originally came from Mexico, Sineguelas, Champorado, Menudo, and Callos all of them came from Mexico & Central America not Spain. Thank goodness we have inherited a different culture in cooking and all of them are from the Galleon Trade or Manila-Mexico Trade during the Spanish era.
Good job chef keep on introducing our food and culture your amazing God bless
Sobrang ganda ng aura mo chef talagang nagenjoy ka. Thank you for representing our country.
Sa totoo lang connected talaga ang Pilipinas sa Mexico kahit nung unang panahon lalo na ng panahon ng kastila parang probinsya ng Pilipinas yan trading partner natin kong anong meron satin palitan sa kanila.. Maraming dala ang kastila galing sa Mexico na dinala satin na sa Asia tayo lang ang unang nagkaroon..
Chef, did you try the Mole Poblano? Do you think that will be a hit in the Philippines? :) You look like a Mexican. You can be mistaken as one…until you speak. How I wish Spanish was not discontinued in our school system.
Cheers, Chef!
Proud of you Chef....Mabuhay ang kusinerong Pinoy
great eye opener chef! I'm learning new things about our influence to Mexico. di masyadong tinuturo (or di tinuturo at all) ang naiambag natin sa Mexico and vice-versa. it has always been Spain-Philippines, not that there's anything bad about it. ngayon ko lang nalaman (through your previous videos) yung tungkol sa tuba and yung process na sa atin pala galing! pati yung damit nila na nag-evolve from our barong! ang galing!
Goosebump. Congratulations amigo!
research the history of Philippines and Mexico during the Spanish rule... that is why we share so many similarities.
Great dish to present Chef JP. Aroz caldo is one of the best comfort food that we have in the Philippines, a great treat specialy for a long tiring day as it restores energy back instantly. The flavor of the cold topped chicharon and its texture will defenitely enhance the characteristic of the dish, the tacos topped with Crab Salsa mix is for sure a top notch as the seafood flavor of the crab is very unique and womderful, imagine eating that with a plain rice with a squeeze of lime or any citrusy flavor to break the over powering flavor of the crab fat is brilliant. I can feel the passion in both kitchen that you have attended Chef, Salute to Chef Nick and his crew! Salute Hepe Jp🤙
😋😋👍🏽👍🏽
The young female Mexican chefs in this video - 😍😍😍
Pati sa sayaw gayang gaya din... 😬
Ty chef for sharing..ingat 🇵🇭
1:19 Carlo Santana? 😏😏😏
Oye como VA! ♪♪♪
Yup I understood that, that guy said "Sana all" at 20:24
Congrats 🎉🎉Chef and bravo👏👏👏for sharing our traditional foods❤
Bro halos magkapareho lng ang ang mexicano at chavacano.muchas gracias.
Congrats chef. Nkkaproud. Watching from Spain. Kaya naiintindihan po nmn.
youre our pride chef......keep it up for our culture...
I'm proud I'm pilipino chef jp thank you always
This is aweseme! Congrats chef, ibang level ka talaga.
So cool! So proud! Good job chef!
Chef JP you looked like a mexican when you blend with them😅
Lodi Chef JP, excellent work! 👍👍👍👏👏👏
Yes chef we had the exchange how to make moon shine in mexico during galoines they also brough tomatoes to us
"Chicharon cold is a revelation" 😂
Some even put it to refrigeration for it to stay crunchy for a long time.
Aside to Pacman! Chef JP dominating in the Mexican kitchen.. 😅 Kudos Chef!
Parang sobrang sarap po ng arrozcaldo chef..sana po one day makatikim po ko ng luto po ninyo.god bless po.
I’m very happy they liked it ☺️
11:00 Totoo jga ang kasabihang small but terrible at pinanindigan mo yan chef ikaw pinakamaliit sa mga sumali pero ang laki ng paghanga nila sa ginawa mong arroz caldo with talangka...being a pinoy I'm so proud of you showcasing your expertise in preparing filipino food.. Filipino food forward! Mabuhay ang pagkaing Pinoy!
🇵🇭🇵🇭🤜🏽🤜🏽🔪🔪
One of my favorites 😋😋😋
So, Pinoy! Eating with your hands, Lol. Love it!
Spaniards brought Mexicans to Cebu to teach them how to repair and make guitars. That is why culture is very similar.
👏🏼👏🏼😊So very proud of you Chef your making history you giving our country by representing our culture to the world I know youl will have more activities like this in the future looking forward to it. by the way when will you coming back here in Dubai? Would like to see you before I go home from a business trip😊
Anything for Filipino food 🇵🇭🙏🏼✨
Got a lot of Mexican friends and they love pancit, lumpia, adobo, puto ( bad word in spanish hehe)
Some sources say that their dish called Bolillo con Relleno came from us but I’m not entirely sure. I hope you can confirm if this is true.
I’m going to Colima in the near future. I’ve been to Nayarit, Jalisco in General & Michoacan
Congratulations chef 🇵🇭🇵🇭🇵🇭❤
Chef, pang tatlong watch ko na sa segmento na ito👌😃
True to the core.
Love the mutual appreciation through food and history. Mexico and Philippines go way back from the Galleon trade. It's actually crazy to note how it has made a lasting impression up to this day.
I met a Mexican and he was surprised that our culture is similar 😊
haay pampa tangal ng stress itong video ni chef, thank you chef God bless
Happy weekend!
Ang cute nung isang chef ah ung sinubuan 🫡Nice content chef
Those produce looking fireeeee 😍
0:59 - 1:16 cutie ni Miss Camille. Loved the intention for this vid.
Congrats Chef , you share our food to Mexico. More power and more travel. God be with you.🙏🇵🇭👩🍳
4:45 ❤❤❤
Not only, for cooking even boxing, Filipino and Mexicans, are more, exciting,, watching,
The spaniards would bring down to the atlantic side of mexico whatever they want to send to islas pilipinas, accross the plains of mexico then the galleons.
Great video! Really makes me want to visit Mexico, the people seem so lovely, warm and welcoming 😀
Yes, you have to go to Mexico! Such a beautiful country 🇲🇽💙
ganda ni mam Camille sa suot nya..😮👌
..and also maganda dn ung chef Lleana 😍😊
Dude pare you could have mistaken Samuel to the legend Carlos Santana salud mi amigos kampai chin chin cheers 🥂
Good Luck to more Success Chef!
Thank you!
Filipino immigration to Mexico Wikipedia.
Filipinos first arrived in Mexico during the Spanish colonial period via the Manila-Acapulco Galleon which was controlled by administrators in Mexico City for the Spanish crown. For two and a half centuries, between 1565 and 1815, many Filipinos and Mexicans sailed to and from Mexico and the Philippines. Filipinos as slaves, prisoners, and crewmen, and Mexicans as governors, officers, soldiers and crewmen in the Manila-Acapulco Galleon, assisting New Spain in its trade between Asia and the Americas.[4] The majority of the Asian migrants to Mexico during this period were called Filipinos, but were from a plethora of East Asian countries and to a smaller extent, other Asian slaves bought from the Portuguese or captured through war.[5][6][7][8]
Embassy of The Philippines in Colonia Veronica Anzures, Mexico City
During the early period of the Spanish colonization of the Philippines, Spaniards took advantage of the indigenous alipin (bonded serf) system in the Philippines to circumvent the Leyes de las Indias and acquire Filipino slaves for the voyage back to New Spain. Though the numbers are unknown, it was so prevalent that slaves brought on ships were restricted to one per person (except persons of rank) in the "Laws Regarding Navigation and Commerce" (1611-1635) to avoid exhausting ship provisions. They were also taxed heavily upon arrival in Acapulco in an effort to reduce slave traffic. Traffic in Filipina women as slaves, servants, and mistresses of government officials, crew, and passengers, also caused scandals in the 17th century. Women comprised around 20 percent of the migrants from the Philippines.[4][5]
Filipinos were also pressed into service as sailors, due to the native maritime culture of the Philippine Islands. By 1619, the crew of the Manila galleons were composed almost entirely of native sailors. Many of whom died during the voyages due to harsh treatment and dangerous conditions. Many of the galleons were also old, overloaded, and poorly repaired. A law passed in 1608 restricted the gear of Filipino sailors to "ropa necesaria" which consisted of a single pair of breeches, further causing a great number of deaths of Filipino sailors through exposure. These conditions prompted King Philip III to sign a law in 1620 forcing merchants to issue proper clothing to native crews. During this period, many Filipino sailors deserted as soon as they reached Acapulco. Sebastian de Piñeda, the captain of the galleon Espiritu Santo complained to the king in 1619 that of the 75 Filipino crewmen aboard the ship, only 5 remained for the return voyage. The rest had deserted. These sailors settled in Mexico and married locals (even though some may have been previously married in the Philippines), particularly since they were also in high demand by wine-merchants in Colima for their skills in the production of tubâ (palm wine).[5][9]
Some “Indios Chinos” were free Asian immigrants (chino libre) who had the right to carry a sword and dagger for personal protection.[4] They often owned coconut plantations in Colima, an example from 1619 was Andrés Rosales who owned twenty-eight coconut palms. Others were merchants, like Tomás Pangasinan, a native of Pampanga, who was recorded to have paid thirteen pesos in taxes for the purchase of Chinese silks from the Manila galleons in the 17th century. The cities of Mexico, Puebla, and Guadalajara had enough Filipinos that they formed segregated markets of Asian goods called Parián (named after similar markets in the Philippines).[4]
The descendants of these early migrants mostly settled in the regions near the terminal ports of the Manila galleons. These include Acapulco, Barra de Navidad, and San Blas, Nayarit, as well as numerous smaller intermediate settlements along the way. They also settled the regions of Colima and Jalisco before the 17th century, which were seriously depopulated of Native American settlements during that period due to the Cocoliztli epidemics and Spanish forced labor.[5] They also settled in signiciant numbers in the barrio San Juan of Mexico City, although in modern times, the area has become more associated with later Chinese migrants.[4] A notably large settlement of Filipinos during the colonial era is Coyuca de Benítez along the Costa Grande of Guerrero, which at one point in history was called "Filipino town".[10]
Smaller waves of Filipino migration to Mexico took place in the late 19th and 20th centuries after the Philippines was annexed by the U.S. during the Spanish-American War of 1898-1900. A number of Filipino farm laborers and fishermen arrived to work in the Mexican west coast. These areas included the Baja California, Sonora and Sinaloa, while some had awaited to enter the United States to reunite with family members in Filipino American communities in California, and elsewhere. Mexican immigration law continues to grant special status for Filipinos.
InfluenceEdit
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]
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,[20] the Ataulfo and Manilita mangoes,[21][22] abacá, rice, and bananas.
A genetic study in 2018 found that around a third of the population of Guerrero have 10% Filipino ancestry.[3]
Historical recordsEdit
Colonial-era Filipino immigrants to Mexico are difficult to trace in historical records because of several factors. The most significant factor being the use of the terms indio and chino. In the Philippines, natives were known as indios, but they lost that classification when they reached the Americas, since the term in New Spain referred to Native Americans. Instead they were called chinos, leading to the modern confusion of early Filipino immigrants with the much later Chinese immigrants in the late 1800s and early 1900s. Intermarriage and assimilation into Native American communities also buried the true extent of Filipino immigration, as they became indistinguishable from the bulk of the peasantry.[5][23]
Another factor is the pre-colonial Filipino (and Southeast Asian) tradition of not having last names. Filipinos and Filipino migrants acquired Spanish surnames, either after conversion to Christianity or enforced by the Catálogo alfabético de apellidos during the mid-19th century. This makes it very difficult to trace Filipino immigrants in colonial records.[5
AH CHEF JP YOU ARE LIVING THE LIFE INDEED. ALELUAH GID!
“Represent, represent!” 🎶 🇵🇭
Galing mo talaga, chef jp! Yes, that's Sam Adelan taga dito sa amin. Isabela represent! Pero ikaw talaga ang national treasure, chef!
good to see sir Adelan. 😊
OUR RELATIONSHIP WITH MEXICO STARTED AS FAR BACK THE ACAPULCO TRADE BETWEEN MEXICO AND THE PHILIPPINES DURING THE SPANISH STAY IN THE PHILIPPINES.🇵🇭🇲🇽
Sobrang nakakaproud chef! Great job representing the Philippines ❤️ Congrats!
i wouldnt include spanish as a way both mexicans and filipinos share culture, the food says it all,
Congrats Chef Jp❤
Ang paborito ko djan nung nanjan pa ako sa Chicago yung Tacos al Pastor at Tamales. Masarap din yung Flan Mexican Style with Horchata. 🌯🥛🥧😋
well done Chef! 👏👏👏
Im glad that you met sir sam ferrer adelan chef jp, he has a lot of scholars in isabela.
Yeah, such a nice guy!
Congratulations on meeting Carlos Santana
Is that Mr Adelan po chef? He is from Ilagan, Isabela po. Madami din po siyang sinusuporthan na college scholars.
On the cover oh wow its Kuya Jo Koy wait,what? dang! thats Chef JP brah!!
Chef JP -the Mexicans have “sopa de borracho” which is quite similar to our arrozcaldo…maybe you can ask them about it?