(An excerpt from the Philippine Daily Inquirer article published January 9, 2009 written by Joel V. Nigos)
Inasal is actually the Visayan term for barbecue but Mang Inasal’s version has a taste all its own. Using only the freshest ingredients and a marinade concocted out of local spices and herbs whose recipe is a closely guarded secret, its barbecue has that distinct taste that is well loved in Iloilo. It’s savory without being salty and there’s just a tinge of sweetness that does not drown out the other flavors and that is just right for the Filipino palate. Cooked over coals, the meat is tender and juicy by itself and needs no other sauce to enhance its taste. Bamboo sticks are used for skewers. Served with piping hot rice wrapped in banana leaves, Mang Inasal’s barbecue is a hearty meal that provides diners great value for their money.
Moreover, the ambience in every Mang Inasal outlet encourages kinamot (the Ilonggo word for eating with bare hands). All these evoke a rush of nostalgia for tradition, culture and most of all, home.
But grilled chicken isn’t the only fare that Mang Inasal offers. It also has pork and bangus sisig, grilled pork, bangus, pecho, liver and baticolon, fish and pork sinigang, Pinoy burger, and desserts like halo-halo, mais con hielo and saging melt.