Inasal – an Ilonggo term meaning "chargrilled" or "roasted meat" that was originated in the City of Bacolod, Philippines. Unlike the usual barbecue or grilled chicken that uses soy sauce, this dish uses different ingredients for its marinade and basting sauce that create a unique flavor. Key to this unique flavor is the native coconut vinegar and calamansi (local lime fruit) which gives it the distinct taste and smell that only an authentic Bacolod chicken inasal is known for. The smoked flavor added by cooking the meat on a hot charcoal grill imbibes the marinade and makes the dish tastier. This dish is also distinct for its yellowish color brought about by the application of achuete or annatto oil.

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