Tuba at the Source — Fresh Coconut Wine

year-round (freshest before 10AM)

Men climb barefoot to palm crowns at dawn to collect fresh coconut sap; by the time roadside stalls along Siquijor's circumferential road open, the tuba is cold, mildly alcoholic, slightly sweet, and faintly yeasty — nothing like the aged bahalina, and nothing like lambanog. Pair it with kinilaw na lapu-lapu or lato (sea grapes) with tomato and vinegar from the morning market, which sells out by 9AM. Local's tip: many Siquijor cooks use guava as a souring agent in sinigang instead of tamarind — considered more restorative on this island of healers — so always ask what's souring the broth before you order.

Source: www.baconismagic.ca