Tuba: what it is, origin and how the palm drink is made

What is it?

Tuba is a traditional Mexican drink made with the sap (aguamiel) of the coconut palm (Cocos nucifera), known since the sixteenth century. It is typical of Colima and parts of Guerrero, Nayarit and Jalisco, where the coconut palm is abundant on the Pacific coast. Its name comes from the Tagalog tubâ, in the Philippines, and was introduced to Mexico during the era of the Manila Galleon (1565–1815), brought by Filipino sailors who settled in Colima and Acapulco. Colima tuba is served in two versions: fresh tuba (unfermented, sweet like coconut water) and fermented tuba (with low alcohol content, 3–5%, slightly acidic and fizzy). It is sold in clay cups or plastic glasses with nuts (peanuts, walnuts, raisins) and, occasionally, chopped apple or pineapple. It is an emblematic drink of the Colima coast, linked to the trade of the tubero, the man who climbs the palms to extract the sap using inherited techniques. It is drunk mainly as a refreshing street and party drink.

Origin and history

Tuba arrived in Mexico in the sixteenth century via the Manila Galleon, the maritime route that connected Acapulco with Manila for 250 years (1565–1815). Filipino sailors, known as 'indios chinos', settled on the Colima and Guerrero coast, especially in Coyuca de Benítez, Acapulco, Tecomán and Manzanillo, where they introduced coconut palms and techniques for extracting their fermentable sap. Larousse Cocina and México Desconocido agree that tuba is one of the most visible legacies of Filipino influence on Mexican cuisine, comparable to the Filipino-Mexican seasoning of the Pacific that also appears in dishes such as sancocho, sweetcorn tamales and almond soup. The historian Floro Mercene, in El México en Filipinas, documents at length the cultural exchange through the Galleon. Through the Secretariat of Culture of Colima, gob.mx recognises tuba as a traditional heritage drink. The tubero's technique requires climbing the coconut palm (12–25 m) with a rope, cutting the inflorescences and tying a container to collect the sap that drips during the day. A productive palm can generate 1–2 litres a day for months. The trade is highly specialised and dangerous, passed from parents to children in coastal communities such as Tepames, Coquimatlán and Tecomán.

Characteristic ingredients

Tuba is extracted from the inflorescences of the coconut palm using a precise artisanal technique. The tubero climbs the palm with a rope and a small machete; cuts the immature flowers, makes an incision in the peduncle (spadix) and ties a 'bambolla' or container of bamboo or gourd that collects the dripping sap. The fresh sap, called palm water or palm wine, is transparent, sweet and rich in sugars, B-complex vitamins, potassium, calcium and magnesium. It is collected twice a day (morning and afternoon) for 4–6 months per palm, without affecting the tree's coconut productivity. Fresh tuba is consumed immediately as a refreshing drink; if left at room temperature for 24–72 hours, it ferments naturally through wild yeasts (Saccharomyces cerevisiae), generating lactic acid and ethanol and turning into fermented tuba. Compound tuba is prepared by mixing fresh tuba with apple, pineapple, grenadine or cherry syrup, and is served with peanuts, walnuts and chopped apple. Bromatological studies at the University of Colima document its nutritional value and probiotic properties similar to kombucha and tepache.

Cultural significance

Tuba forms part of the dossier of Traditional Mexican Cuisine inscribed by UNESCO as Intangible Cultural Heritage in 2010, a unique symbol of the Filipino-Mexican legacy of the Manila Galleon, considered by historians such as Antonio García-Abásolo the first globalisation of world trade. It is an emblematic drink of the state of Colima, declared the State Drink by the Colima Congress in 2008. The Tuba Festival in Coquimatlán and the International Tuba Fair in Tecomán celebrate the coastal tradition each year, with tubero competitions, Filipino-Mexican dances and tastings. Economically it supports more than 800 tuberos and coastal families, mainly in Colima and Guerrero. The INPI and the federal Secretariat of Culture support the conservation of the artisanal tubero trade. Researchers at Cinvestav and the University of Colima study its fermentative microbiota and its potential as a functional drink. Despite the advance of industrial drinks, the street tuba stalls of Manzanillo, Tecomán and Acapulco keep the tradition alive, and new artisanal ventures such as Tuba del Pacífico bottle premium fermented tuba for national and international markets.

Frequently asked questions

What does tuba taste like?

Fresh tuba has a flavour very similar to coconut water, sweet, refreshing, slightly milky and with an undertone of palm flower. Fermented tuba is slightly acidic, fizzy and with wine-like notes, similar to a light cider. Compound tuba with fruit and nuts adds complexity: the sweetness of apple or pineapple, the crunch of peanut and walnut, and a characteristic creamy finish that turns it into a drink-dessert.

Where does the word tuba come from?

The word tuba comes from the Tagalog tubâ, a language of the Filipino archipelago, where it designates the fermented sap of the coconut palm. It arrived in Mexico with the Manila Galleon (1565–1815), brought by Filipino sailors and 'indios chinos' who settled in Colima, Guerrero and Acapulco. The word and the drink are one of the most visible Filipino-Mexican cultural legacies, along with sancocho and the sweetcorn tamales of the Mexican Pacific.

How is tuba obtained?

The tubero climbs the coconut palm (12–25 m tall) with a rope, cuts the immature flowers of the palm, makes an incision in the floral peduncle and ties a 'bambolla' or bamboo container that collects the sap dripping during the day. It is harvested twice a day for 4–6 months per palm, without affecting coconut production. It is a risky, specialised artisanal trade passed down from generation to generation in Colima families.

Where does tuba come from?

Tuba is native to the Philippines, where it has been consumed for at least 1,000 years. It arrived in Mexico in the sixteenth century with the Manila Galleon, settling on the Colima and Guerrero coast thanks to Filipino sailors. Today it is produced mainly in Colima (Coquimatlán, Tecomán, Manzanillo), Guerrero (Coyuca de Benítez, Acapulco), Nayarit and parts of Jalisco, keeping this trans-Pacific tradition alive.