Bacolod chicken inasal (Ilonggo for grilled) first came to Manila in the 1980s. Its first outlet was across Don Bosco in Makati, and I immediately became addicted to it.
It was new to me—secretly unhealthy with the hidden chicken fat in the basting sauce as well as the garlic rice. This is one Pinoy dish that will floor the most discriminating foreign palates.
But my Ilonggo friends like Manny Torejon and Luchie Jimenez say there are even better-tasting chicken inasal in Bacolod. I am told that Aida’s in Manukan Country is better than Bacolod Chicken House.
So, off I went with the Nestlé team to Aida’s in Bacolod.
Favorite part
My favorite part is the pa-a or chicken thigh. When our orders arrived, trying to be a gentleman, I made sure each one in our group of about 15 got a stick of this inasal, which I had been looking forward to trying for years.
We made our own sauces. I like a little soy sauce with sinamak vinegar, calamansi and spoon-mashed finger sili. Yummy!
I ended up with pecho or chicken breast, the part I most hate when feasting on this Ilonggo specialty. So, Aida’s didn’t quite impress me. I wanted to cry when I got to my hotel room.
Last year, we were in Bacolod again for a Nestlé Chef to Chef demo. We had dinner at Bacolod Chicken House. There I had two pa-a parts, one atay, two orders of garlic rice, and a very cold San Mig Light.
Dining kamayan-style, I was simply “in the zone” of the feast in front of me. Tired from the cooking demo that afternoon, I had a very delicious meal; the following morning, I was back alone for the same dish. I had to wait for the 11 a.m. opening since I came in too early.
A few weeks ago, we were back in Bacolod, this time as judges for Sabor Bisaya. I always say a Bacolod trip is not complete without a visit to Aboy’s Restaurant. Aboy is a fellow foodie and knows all the winning dining joints in Bacolod. His restaurant is the pride of Bacolod.
On our first night, we returned to Bacolod Chicken House. The only thing that changed in my order was the quantity—I had three pa-a parts, two atay and two garlic rice.
The day we were to leave, together with my fellow judges, we made a side trip to Aida’s. I ordered two pa-a, two atay and one garlic rice. Here, I noticed the chicken took longer to cook because the kitchen staff prepares the chicken from scratch.
It was juicy, very tasty and the reddish garlic rice made your lips shiny with all the chicken fat colored with achuete. I also loved this so much I took home 10 pieces for my family.
My conclusion on the inasal wars: I believe Bacolod Chicken House pre-cooks its chicken. It is not as juicy as Aida’s. The garlic rice is a perfect blend to the inasal and I am almost certain it has chicken fat hidden underneath those crunchy garlic.
Aida’s chicken, on the other hand, is cooked fresh, therefore it’s juicier. The orange garlic rice is also delicious.
Bacolod Chicken House’s, although not as juicy, is tastier to me. I guess cooking it halfway makes the flavors sink in more.
Between the two, I prefer Bacolod Chicken House.
There is another Bacolod dish I’ve fallen in love with. Not only did it break my never-ending diet, I constantly dream about it. It’s called kansi, or the Ilonggo-style bulalo. But that’s another story.
Happy eating!
The Bacolod Fair is ongoing till Sept. 20 at Glorietta 2, Ayala Malls in Makati.
Cantina Sicilianita along Shaw Boulevard, Mandaluyong City, is now open every day. Check it out.
Follow the columnist on sandydaza.blogspot.com and Twitter @sandydaza