Know Your BACOLOD CHICKEN INASAL


The Bacolod Chicken Inasal may be as popular all over the world as the city it hails from. But the simple chicken barbecue from the 70s already came a long way to our present tastes. Presentations, manner of cooking, and most especially taste, have already evolved and many inasal houses have come to be known because of their own style. The truth of the matter is, no two Bacolod chicken inasals are the same. It is just a collective name, but if you go to different restaurants, each one has their own version.

My family and I love Bacolod chicken inasal. We often eat out or just buy inasal for take out and eat it in the confines of our dining room where we can have eat all you can rice and bottomless drinks without having to pay extra. We also bring it during potluck dinners with the rest of the clan. We eat our chicken inasal with our hands, with steamed or garlic rice, and lots of chicken oil (which is actually just cooking oil colored with achuete a.ka. anato oil).

My plate at the Chicken Inasal Throwdown with sliced pecho-pak from Nena’s Rose, Aida’s, and Masskara Chicken.

But it was not until recently that I was able to really to dissect the tastes of different chicken inasal brands. We usually devour ours with rice without meticulously studying the taste. Last month, however, hubby and I got invited to the Bacolod Chicken Inasal Throwdown organized by the Entrepreneurial class of the University of St. La Salle held at the Bob’s Open Grounds. It was a lunchtime event. While we were parking our car from a distance, we could already smell the pleasant aroma of chicken being grilled. We learned that three popular houses, Nena’s Rose, Aida’s, and Masskara Chicken joined the event. The audience, which numbered more than a hundred, were served with pecho-pak from the three different inasal houses but we were not told which came from whom. We had to decide which was the best one for us based merely on the taste. Yeah. It was a blind audition…I mean, taste test.

My companions chose the blue entry (which later turned out to be Aida’s) during the Chicken Inasal Throwdown. From left: Moi, City Tourism Officer Butchiek Gerasmo, Rommel Pasaporte of Skyscraper City, and my hubby of Mama Cooks, Papa Eats (www.mamacooks.info)

Most of us in our table chose one and it later turned out to be Aida’s Manokan and it did garner the most votes. But before you make judgments, read the rest of my article.

Below are perhaps the most popular Bacolod chicken inasal joints in Bacolod City.

Bacolod Chicken Inasal Restaurants

Chicken House

Chicken House is the original. But it was owned by a different family back in the 70s (Read the Bacolod Chicken Inasal history below, as written by Lloyd Tronco). At present, they now have branches at Araneta St., Lacson St., and Hilado St. (Shopping) and people come here for their flavorful chicken inasal as well as their grilled pork chop. Their chicken tastes simple yet complicated, the meat is tender, and is grilled just right. The flavors go through and through the meat. And aside from the taste, many people come here and bring their guests because they have a much nicer physical restaurant. They have an air conditioned area, too, that can become a function room if you want your gathering to be exclusive. But you just have to pay an extra 10% on your bill if you occupy the aircon room.

Inasal nga paa (chicken leg) by Chicken House served with garlic rice.

Aida’s Manokan

Aida’s was the choice among the most favorite in the Inasal event, perhaps because their chicken is flavorful. It was cooked just right. And you see, Bacolod chicken inasal has a rather sour taste brought about by the vinegar. It is NOT marinated in soy sauce, so the flesh remains white. Vinegar is just combined with several other ingredients, including ginger, but it is not colored. The basting, however, has anato oil, which explains the rather orangey-brownish skin when cooked. But inside, it is white. I think that Aida’s represented the essence of Bacolod Chicken Inasal.

A pile of Aida’s pecho-pak straight off the grill.

Chicken Deli

Chicken Deli has been around for decades. They are the only ones that serve their kind of chicken inasal. While they grill cook their barbecue over charcoal, they have a fan that continuously blows the smoke away. The result is that their chicken is cooked a little bit longer, is a bit dryer, but the skin does not have a lot of those charred parts. They have their own market for this kind of chicken inasal. And the taste is also very good!. At present, they offer unli-rice in their restaurants.

Pecho-pak by Chicken Deli.

Nena’s Rose

The name Nena’s has many spin off restaurants, including Nena’s Rose. But perhaps they are the most popular because if my recollection is right, they are the first to get out of their comfort zone at Manokan Country and branch out. I think right now, they have 2 or 3 branches, aside from the one at Manokan. While, we also buy from them and occasionally eat at their branch at B.S. Aquino Drive, what we don’t like is that most of the skin gets burned. I think it is because of the abrupt fire. But the result is juicy chicken inasal. We just remove most of the skin though because it has transformed mostly to carbon.

Inasal nga paa (leg) by Nena’s Rose in Villamonte served with yellow garlic rice.
Inasal na pecho-pak (breast with wings) being grilled at a Nena’s Rose booth.

Masskara Chicken
Masskara Chicken is one of the newest players but they quickly became popular. Their chicken is I think a wee bit bigger and also very flavorful but not sour. And also, theirs is yellow-orange, which makes me think that they marinate theirs with achuete. They have a branch in Villamonte (cor. B.S. Aquino and Narra Extension) and Robinsons City Walk.

A chicken leg by Masskara Chicken with garlic rice.

Manokan Country

The Manokan Country is the hub of Bacolod Chicken Inasal. There are I think more than 10 open restaurants here serving inasal and other grilled chicken stuff and pork as well as blanched oysters. There are no air conditioned areas here but people come here for the food and guests for the experience.

Lion’s Park Grill Haus

Lion’s Park is the first restaurant on the right side facing Manokan Country. It is set apart from the other open restos because it has its own garden and a children’s playground. Many families come here for their favorite chicken inasal as well as the talaba “oysters”. They also have a turo-turo food counter for those who do not want to wait or would want to have other dishes aside from inasal.

Related story: Ilonggo Favorites at Lion’s Park Grill Haus at Manokan Country Bacolod

Bacolod chicken inasal
Paa or chicken leg, cooked the Bacolod chicken inasal way at Lion’s Park.
Bacolod chicken inasal
Our one-time lunch at Lion’s Park Grill Haus with talaga, inasal nga paa, rice with anato oil, and spicy sawsawan. Not in photo was the sizzling sisig that I ordered on the side.

Sidewalk Bacolod Chicken Inasal

Yes, chicken inasal, pork barbecue, and many other inasal stuff are street food around here because it seems that there is no street corner without a food cart and something grilling from late in the afternoons until late evenings. We especially like the ones at the corner of Hospital Avenue and Lacson St., the corner of Hilado and Burgos Sts, in Libertad, and one at Airport Subdivision. These are the ones nearest to us but I know that there are more around the city and in the barangays. Each village has its own inasal joint, too, and they have their own suki. Yes, inasal is everywhere in our city.

So whatever taste you fancy, there is always an inasal for you. Just remember to eat the inasal and rice using your hands. It’s how we do it here. And well, yeah, it’s fun and gross at the same time. :p Welcome to Bacolod!

Here’s a little background about Bacolod Chicken Inasal

History of Bacolod Chicken Inasal

Written by Lloyd Tronco
Published in his blog, Talonggo

“Bacolod City’s famous chicken dish inasal (barbecued chicken) has spread far and wide across the globe reaching not just the United States of America but also the Middle East. Unknown to many is the fact long before it reached foreign shores, inasal’s humble beginnings are traced back to a small street in Bacolod known as Cuadra.

Before the legendary Manokan Country of Bacolod found its way on the culinary map, there was a series of small stalls along Cuadra Street, near Bacolod’s public plaza which earned the name as Chicken Alley. This was started by the Velez sisters, Elisa Velez-Garrucho and her sister Nena, and the other Velez siblings.

Given its proximity to the Bacolod public plaza and because it was near jeepney stops, people flocked to the area to buy the barbecued chicken we now know as Bacolod chicken inasal. One has to be reminded that back in the days of the 70s, the tasty dish we know of today was simply “inasal”. “Bacolod chicken inasal” as used in one phrase was still a long way off.

As its popularity grew, inasal found a new home in Bacolod’s reclamation area which is known today as Manokan County (translated as Chicken Country). Soon, the people of Bacolod started flocking to the stalls of Manokan Country which now offered seating to the diners. As Manokan Country got too crowded, Elisa Velez-Garrucho decided to get out of Manokan Country and put up Chicken House in San Sebastian Street, near the Garrucho residence. Eliza’s sister, Nena, also followed soon.

Vincent V. Garrucho, one of Eliza’s sons relates, “My brother Jomi Garrucho and myself, as well as my sisters, were trained since grade school to know the recipe by heart. Honestly, we can do the ORIGINAL INASAL with our eyes closed. Almost everyday, our packed lunch to school was… FRIED chicken inasal. People haven’t tried that yet.” Vincent adds, “Me and my siblings as kids were trained to make the mix every morning before going to school and cook and serve in our resto after school.”

Eliza Velez Garrucho is credited to have contributed greatly to making inasal the mainstream dish it is known today after exiting Manokan Country and starting the famous Bacolod Chicken House. Eliza V. Garrucho sold Chicken House to the Cajili family in 1976 and the rest is history as the new owners have taken Chicken House and its distinct taste to inasal lovers like us.”

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