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Papua New GuineaFlavors · Colima
Refreshing drink made from coconut sap, harvested high in the palm and served chilled with peanuts and pieces of fruit. It arrived with Filipino influence and is the street drink most closely associated with Colima.
Traditional drink from Colima
Also known as: tuba de Colima, tuba colimense
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Tuba — Colima, Mexico
Tuba is the coconut sap, harvested high in the palm. The tubero, as the person who extracts it is called, climbs the tree, cuts the flower cluster before it becomes a coconut and fastens a container there to collect the liquid. Fresh tuba is clear, sweet and slightly acidic, and it becomes more acidic as hours pass because it begins to ferment.
The tradition is linked to the Filipinos who reached the Mexican Pacific coast in the time of the Manila Galleon. They cultivated the coconut in the region and made a fermented wine from the sap. That wine stopped being produced, but the fresh drink survived and became a symbol of Colima, where it also appears in breads and in tuba vinegar used in sauces and dishes.
In the streets and squares of Colima, vendors carry tuba in traditional containers and serve it very cold, in a glass with peanuts and pieces of fruit, like apple, on top. The drink is also sold on the Pacific coasts of Guerrero, Michoacán and Jalisco, but in Colima it gained the status of the state’s street drink, alongside tejuino and bate.
Fresh tuba is consumed for its refreshment, during hot hours, like a juice. Left to ferment, it develops alcohol content.
Colima
Drink made from coconut sap, sold on the streets throughout the state of Colima and regarded as a symbol of Coliman identity.
Fresh coconut sap; to serve: ice, peanuts and pieces of fruit, such as apple.
Very cold, in a glass, with peanuts and chopped fruit on top, bought from street vendors.
All year round, especially during hot hours.
Your questions
It is the coconut sap, harvested high in the palm and served chilled with peanuts and pieces of fruit.
Fresh tuba is consumed as a refreshment. If left standing many hours, it ferments and develops alcohol content.
It is linked to the Filipinos who arrived on the Mexican Pacific during the time of the Manila Galleon and cultivated the coconut in the region.
Flavors of Mexico
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Pozole made with pork and hominy cooked until nearly no broth remains, served on a plate (not in a bowl), with tostadas, lettuce, radish, onion and lime. It’s Colima’s version of pozole and one of the state’s signature dishes.
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Raw shrimp butterfly-cut and cured in lime with chiltepín chile, served with cucumber and red onion. It originated in the mountains of Sinaloa as a meat broth with water and chile and reached the coast, where shrimp took the place of meat. It is presented as the state’s most representative dish.
Distilled spirit from Agave angustifolia, roasted in an earth oven, fermented and distilled in the Sierra of Sonora. It is named after the town of Bacanora and has a denomination of origin exclusive to Sonora since 2000.
Freshwater fish with a long snout, grilled whole over coals and eaten with tortilla, lime, salt and chile amashito. It lives in the rivers and lagoons of Tabasco and is one of the state’s most representative dishes, with roots in pre-Hispanic cuisine of the southeast.
Distilled spirit from blue agave named after the city of Tequila, in Jalisco, surrounded by agave fields. It has a designation of origin since 1974, and the agave landscape and the region’s old industrial facilities are a UNESCO World Heritage Site.
Salad of romaine lettuce leaves with a dressing of egg, lemon, garlic, olive oil and Parmesan cheese, served with croutons. It was created in Tijuana by the Italian cook Caesar Cardini on July 4, 1924, according to Tijuanan historian José Fernando Escobedo de la Torre.
Dark, thick mole made from dried chiles thickened with corn dough, with pork, served in clay bowls with long tamales. It is the festival dish of Tlaxcala and an intangible cultural heritage of the state.
Red snapper cooked in a tomato sauce with olives, capers, garlic, onion, herbs and pickled chiles güeros or jalapeños. A coastal Veracruz dish, from the Gulf of Mexico, considered one of the country's best-known fish recipes.
Pork marinated in achiote and bitter orange, wrapped in banana leaf and slowly cooked in an earth oven, the pib. A Sunday family dish from Yucatán that combines the pig brought by the Spaniards with a Mayan cooking technique.
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