Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
Tuba es muy popular en mio pais Filipinas kasi kada ocasion o fiesta del mga bario mga pueblo que prepara del mga tuba para a tomar n Tuba para alegria el todo
Quiiiieeeeerrrooooo un litro de tuba YAAAAAA!!! Extraño mucho la tuba de Rincón de Lopez Colima, la mejor bebida del mundo que yo conozco. Excelente video, gracias.
Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
What is a Filipino still mezcal? In Michoacan, we use the Tarascan still or often referred to as a “Filipino still” to distill our mezcal. On the top of the still, there's a top vessel containing cold water that serves as a cooler for the distillates that then fall into a wooden spoon and tube where the mezcal comes out.
@@stylledog3851 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]
Guerrero, costa chica como te echo d menos esos días , bajó las palmeras tomando los mejores cocos , el mar como patrón, un poco de mota , .no asía falta más,👍🇲🇽
No lo puedo creer, desconocía esto de la planta del coco. Pero veo que no es muy alta, como los cocoteros que he visto de 4 y 5 metros de alto. Muy buen video.
Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
@@juanmiramontes4954 Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
Yo tambien la probaba de chico y es riquisima nomas que si es caro el vaso pero ya comprendi porque, al ver este video pero ya la voy a comprar lo que cueste.
Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
Vi un vídeo de la India, que igual recolectaban ese jugo de las palmeras, lo ponían a hervir hasta que se formaba una melaza, y ya frío lo combinaban con algo parecido al amaranto, u otra semilla no la identifique bien, y lo comían como un dulce en forma de pelotita , se veía que los niños lo disfrutaban mucho 👍
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]
+alphaark The original container was made of bamboo but now glass or plastic is being used. Repurposed plastic containers are better because you can cut the plastics the way you want it.
La espanta que es utilizada para obtener la tuba, supongo que no producirá cocos, por haber evitado el desarrollo de las flores que originaria los cocos?
Hello, I am pleased to tell you that we Kiribati people cut toddy too and we can have about 2ltres or more for one spade and one coconut tree we can have 3 to 4 spades which means that we can have total of about 3 or more litres of toddy jiuce for one coconut tree. We use toddy as our main juice or alcohol when left it fermented. I am so sorry watching this clips as one tree with one spade can produce a very little juice which it can be more than that.
Good day maam/ sir .Yhea you right but , its depend on the coconut trees, more juices or lesss ,another reason is .its depend on the tubero they colect the tuba 3 times a day so that you can see very litle tuba he collect. In my country her in philippines they collect every morning or afternoon so that more tuba that collect. I know this process because im a manangite here in philippines. Thank you 👍👍👍👍👍👍💗✌
Hermanas CHIFER el tallo de la espiga se corta por completo, ya no va a producir cocos ese racimo. Nunca he probado la tuba: debe ser sabrosa. Pero donde practiquen esto, no debe haber cocos. Prefiero los cocos.
No sabía antes que los filipinos vinieron a Mexico y al venir trajeron cocos, mangos y asta enseñaron cómo ser nuido de palmas. y también ellos hacen eso con el coco pero se le dicen otro nombre ya se me olvidó como, pero fue bueno saber eso.
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]
11:40 *_tuba_* is best consumed fresh... no need for cooking! la *_tuba_* es más rica cuando se consume fresca y cruda... no hay necesidad de cocción¡!
Few years ago I was working with Filipinos but a never see they prepare Tuba Drink or has a different name in your country? I hope this tradition of making tuba dont deseapear because is the most refreshing drink I ever drink.
Una pregunta media ideota quizas pero teniendo en cuenta que el cocotero mas sercano esta a unos 3000 kilometros en brasil pq vivo en argentina .la pregunta es ...se puede sacar la tuba de la coco pindo que es lo que hay aca en la zona gracias si es que me quieren responder alguien
hola me llamo es Richard Hilbert. entonse Yo viva en los islas de phinippines para mucho anos. todo los jentes en los Philippines canoses Tuba, Tuba Matamis (tuba dulce Y tuba con alcohol
The fermentation process also was used by Mexico to make Mezcal and Tequilla after the Spanish colonizers banned tuba due to the interference of their Spanish wine sales as more nationals prefer tuba not only in taste but that their own people actually makes it and they keep the profit.
Tubâ, along with coconuts (which are not native to the Americas), was introduced to Mexico in the 16th to 17th centuries via the Manila Galleons to Acapulco. It remains popular in Western Mexico where it is known as tuba, particularly in the states of Colima, Jalisco, Michoacán, and Guerrero.
ES LA LECHE DE LA TIERRA Y NO ES PARA LOS DIOSES .....pero si la pueden consumir los trabajadores siempre y cuando hagan reserva de ella, si no moriran macheteados o picados por animales venenosos inexorablemente. La palmera es la planta guardiana del planeta de las plantas es el ser vivo mas importante . mucho cuidado y excelente comision AMIGOS.
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]
What is a Filipino still mezcal? In Michoacan, we use the Tarascan still or often referred to as a “Filipino still” to distill our mezcal. On the top of the still, there's a top vessel containing cold water that serves as a cooler for the distillates that then fall into a wooden spoon and tube where the mezcal comes out.
