It is said to have been cultivated in Peru dating back to 1200–800 BC and between 200 BC and 700 AD in Mexico by the Mayas ...

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Filipino migrants in Mexico also shared knowledge of boatbuilding, fermentation and food preservation. Coconut vinegar, fish sauce and palm sugar-based condiments became part of Mexican cuisine.

Crew aboard Spanish trading ships departing from Manila may have introduced techniques for distilling coconut sap – helping to shape what would become Mexico’s national spirit.