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Mexican influence in the Philippines

Mexican influence in the Philippines is a deep-seated legacy of the Manila-Acapulco Galleon Trade (1565–1815), during which the Philippines was administratively governed by the Viceroyalty of New Spain based in Mexico City. This 250-year connection facilitated a massive exchange of people, language, and flora that remains integral to Filipino identity today. Key Areas of Influence Language & Vocabulary: Approximately 250 Nahuatl (Aztec) words have been absorbed into Philippine languages. Common examples include: Family: Nanay (mother) and tatay (father). Market: Tiangge (market) from Nahuatl tianquiztli. Objects: Silya (chair), kabayo (horse), and pitaka (wallet). Flora & Food: Many plants and dishes considered "native" to the Philippines were actually transplanted from Mexico. Produce: Cacao (for tsokolate), corn (mais), tobacco, sweet potato (kamote), avocado, papaya, guava, and pineapple. Dishes: Tamales and champurrado are shared by both cultures under the same names. Religion: Mexican missionaries and settlers introduced key Catholic icons, most notably the Black Nazarene and the Virgin of Guadalupe, who is also a patroness of the Philippines. Traditions like the Día de Muertos find a mirror in the Filipino Undas (All Saints' Day). Currency: The Philippine peso is a shared unit of currency with Mexico, originating from the Spanish-American silver pieces of eight traded during the galleon era. Historical & Military Ties Administration: For over two centuries, the Governor-General of the Philippines reported to the Viceroy in Mexico City rather than directly to Madrid. Military Aid: During World War II, Mexico's elite 201st Fighter Squadron (the "Aztec Eagles") assisted in the liberation of Luzon from Japanese occupation. Local Names: The town of Mexico in Pampanga likely received its name from Mexican settlers (Guachinangos) during the 17th century. Reciprocal Influence The exchange was not one-way. Filipino sailors and laborers settled in Mexico, introducing coconut cultivation and the fermentation of tuba (palm wine). Historians even link Filipino distillation techniques to the eventual development of tequila and mezcal in Mexico.