Translations:Filipino cuisine/16/en

Likewise, migrating Filipinos brought their culinary techniques, dishes, and produce to the Americas and several Pacific islands also under Spanish rule, notably Guam and the Marianas. Rice, sugarcane, coconuts, citruses, mangoes, and tamarind from the Philippine islands were all naturalized in these areas. Within Mexican cuisine, Filipino influence is particularly prevalent in the west coast of Guerrero, which includes tuba winemaking, guinatan coconut milk-based dishes, and probably ceviche. In Guam, several Filipino dishes like pancit and lumpia became regular fare, and dishes like kelaguen and kalamai were local adaptations of Filipino predecessors (respectively, kilawin and kalamay).