GALEÓN
Welcome to Istorya’s Chapter Four: Galeón. Travel back in time with us, as we explore the foundations of Filipino cuisine in response to Spanish rule.
Part One of this dinner chapter draws from the Spanish colonial period (1521–1800s), when food systems were imposed through the church, elite households, and galleon trade routes. But this chapter isn’t about what Spain brought in, it’s about what Filipinos did with it.
Join us on December 9th at Winnie & Ethel’s Downtown Diner (1130 E Charleston Blvd Las Vegas) for Istorya: Galeón. We’re offering two seatings: 5PM and 8PM. Limited seats available.
The Menu
Ensaymada
Butter Brioche, Queso De Bola, Ube
Contains gluten, dairy
Escabeche
Sesame-Crusted Tuna Tataki, Escabeche Sauce, Orange, Pickled Fresno, Cilantro
Empanada
Braised Pork Shank, Adobo Sauce
Contains gluten
Arroz Caldo
Saffron, Rice, Chicken Skin, Green Onion, Egg, Crispy Garlic
Afritada
Potato, Garlic, Bell Pepper, Carrot, Tomato, Peas
Tortang Talong
Eggplant, Banana Ketchup, Heirloom Tomato, Onion
Tocino
Pork Belly, Crispy Rice, Cured Egg Yolk
Pancit Pusit
Squid Ink Egg Noodles, Calamari, Ikura, Chicharron, Calamansi, Kamias, Chayote
Contains finfish, shellfish, roe
Flan De Leche
Egg, Milk, Coconut Milk, Vanilla, Cacao
Contains egg, dairy
Beverage Package
Mocktails: Martini de Kamatis y Limon, Tepache de la Galeón
Cocktails: Fila Sangria, Maria Clara con Limon, Tablea Carajillo
About This Chapter: FAQ
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GALEÓN is the fourth chapter of Istorya’s pop-up dinner series. This two-part experience explores how Filipinos navigated the Spanish colonial period and the Manila–Acapulco Galleon Trade through food, story, and everyday life.
Each course reflects the ingredients, techniques, and cultural exchanges that shaped Filipino cuisine, not from the lens of the Spanish, but from the hands of Filipinos who adapted, resisted, and redefined.
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The Spanish period lasted 333 years. The Galleon Trade spanned 250. Each shaped Filipino food in different ways, one through colonization and control, the other through movement and exchange.
We chose to separate them because blending both would dilute the impact. After three chapters, we’ve learned that each story deserves its own space.
Part One focuses on Spanish influence, hierarchy, disruption, and how Filipinos responded with resourcefulness.
Part Two explores the Galleon Trade with Mexico, how ingredients crossed oceans and were transformed by Filipino taste and survival.
Big thanks to our culinary historians and experts guiding us along the way, including Clang Garcia, Felice Prudente Sta. Maria, and Claude Tayag.
GALEÓN isn’t just about what came. It’s about what we carried, what we changed, and what we made our own.
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$110 per person includes an 8-course prix fixe dinner and guided storytelling experience.
Optional beverage pairing: $45 per person.
Gratuity and tax-inclusive pricing available at checkout.
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We do our best to accommodate allergies and dietary needs with advance notice. Please note that our menus are fixed and rooted in historical accuracy, so substitutions may be limited. When booking, please indicate your dietary needs clearly on the booking page.
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This is a guided, multi-course dinner with storytelling woven in between. It’s not a theatrical performance, it’s an intimate, educational, and immersive meal centered on Filipino history, culture, and lived experience.
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Each dinner lasts around 2.5 hours, including storytelling moments, introductions to each course, and time to enjoy conversations and community.
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Join our waitlist, cancellations do happen. You’ll be the first to know if a seat opens up or if new dates are added. You can join by emailing us at IstoryaLV@gmail.com.
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Follow us on Instagram @IstoryaLV to learn about our mission, past chapters, and upcoming projects. We also host community workshops, cultural events, and storytelling series throughout the year.
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We understand plans change. Refunds are as follows:
• 8+ days before event: 100% refund (excluding service fees).
• 5–7 days before event: 50% refund (excluding service fees).
• 1–4 days before event: Refund of gratuity (18%) only (excluding service fees).
• No-shows: No refunds.
Email istoryalv@gmail.com for cancellations or questions. Service fees are non-refundable
The Hands That Shaped This Chapter
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Dio Buan
Chef
Currently a Master Cook at Joël Robuchon Las Vegas, Chef Dio has trained under culinary leaders such as Bobby Flay and Thomas Keller, as well as under chefs who were directly mentored by the legendary Joël Robuchon, grounding his expertise in both modern American and classic French fine dining traditions.
While his early career focused on classical technique, his current work returns to the flavors of his upbringing in Manila. Through Istorya, he reimagines Filipino dishes with the precision of fine dining and the care of home cooking. His approach honors the traditions he grew up with while pushing them forward, one plate at a time.
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Justin Barnes
Chef
Born in Orange County, and raised in Las Vegas, Justin Barnes is currently honing his skills in French cuisine as a Chef de Partie at Thomas Keller’s Bouchon Bistro. Originally starting his culinary career at Full House BBQ, Justin draws his passion and love for Filipino food from his experiences there, and from his mother who taught him how to cook.
Extremely driven and a tenacious learner, Justin strives to be inventive, innovative and adaptable to any challenge. He aims to push the boundaries of Filipino food in a fine dining space, while reminding us of the nostalgia, and comfort that comes with it.
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Anjelique Leslie
Pastry Chef
Anjelique has spent the last six years cooking across kitchens in Las Vegas, bringing plant-based knowledge and creativity into every dish. A graduate of culinary school with a focus on plant-based cuisine, she centers joy and expression in her work.
For Anjelique, food is both craft and connection, a chance to build community and explore cultural identity through what’s on the plate.
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