A Taste of History: Reliving Pre-Colonial Filipino Cuisine with Istorya
Connect with your Filipino roots at “Origins,” Istorya’s pre-colonial pop-up event!
Centuries before Spanish colonization and rule, the Philippines already had a rich and vibrant culinary history. This was the defining idea for “Origins,” Istorya’s first-ever pre-colonial Filipino dinner in Las Vegas, happening on February 20th.
Istorya, the Filipino word for “story,” aims to tell the stories of Filipinos who may feel disconnected from their cultural identities. The restaurant’s founder, Walbert Castillo, cultivated connections with Filipinos, Filipino-Americans, and non-Filipinos to help them understand and appreciate Philippine history, culture, and cuisine
We’ll explore the beginnings of each dish to be served at the dinner, highlighting the journeys behind the gathering and preparation using native ingredients.
Kamayan
Phpto courtesy of Istorya
The ‘charcuterie’ board will feature meats that have gone through sun-drying, a food preparation technique that early Filipinos applied to preserve their food. Istorya will be serving venison jerky marinated in garlic, lime, vinegar, and salted black rice; salted fish that is simply salted and sun-dried; and fried pili nuts and taro chips. Pili nuts are harvested from Philippine rainforests and have a flavor profile similar to macadamias and almonds. For sweeter fare, fruits in season will be served, along with honey.
Kinilaw
Phpto courtesy of Istorya
This is Istorya’s unique take on kinilaw, commonly known as the Philippines’ version of ceviche. The Philippines’ tropical climate made foods prone to spoilage but ideal for fermentation; in addition, the acidity of the vinegar served as “liquid heat” that cooked the raw fish.
Istorya's version of kinilaw involves freshly-caught tuna cured in sinamak, the Iloilo province’s form of spiced vinegar. Each slice of tuna will have a few drops of coconut cream and garnished with ginger, lime, pickled shallots, and flower petals.
Ube gratin
Phpto courtesy of Istorya
Instead of utilizing purple yam, or ube, as a sweet dish, Istorya decided to make it savory–and complemented the dish with honey, drizzled with a sauce made from coconut milk and fresh turmeric.
Pyanggang
Phpto courtesy of Istorya
Inspired by Tausug cuisine, pyanggang is blackened coconut grilled chicken, and its color comes from charred coconut husks. It’s complemented with a sauce made from a mixture of lemongrass, shallot, garlic, ginger, fish sauce, coconut sugar, and coconut milk. The dish is meant to be eaten with one’s hands, or kamayan.
Paksiw millet
Pork belly is stewed in vinegar, an ancient form of cooking adobo. On the side is a sumptuous porridge made from millet, which is a pre-colonial grain that is uncommon in Filipino kitchens today.
Biko
Biko is a traditional sweetened rice cake served in the Philippines, but Istorya utilizes brown rice, white rice, and black cargo rice for a more rounded-out flavor and texture. Their take on biko also includes ginger and pandan, adding a refreshing take on this hearty snack. To heighten its sweetness, candied jackfruit and saba (plantains) are added to the mix, reminiscent of turon, the dessert version of lumpia.
What’s your Istorya?
There’s more to Filipino food than you might realize–and Istorya’s offerings are not only hearty and filling, but incredibly rich in culture and history.
If you’d love to know more about Istorya–or if you’re in the area, why don’t you give them a visit? Learn more about this eclectic Filipino pop-up by visiting the Istorya official website.
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