Cold ones post hectic tiring day. Highly recommended “Inasal”. Not your usual…it’s the BEST.

“INASAL” means grilled or to grill in whatever medium: charcoal, gas fired, wood fired etc.
Usually marinated in different blend-concoctions originated and/or modified based on country’s regions.
The most popular are: the “Inasal” type from Negros, the “Sugba” type of Cebu,
& the “Inihaw” of Luzon regions.
This “Inasal” created a big scene in the char-grilled industry as one nationwide trade name was sold for
almost U$D69 million to the country’s biggest burger chain.
Then-on this “Inasal” concept mushroomed to arm’s length presence of grilleries
competing under various brands.

But for me, I ONLY go to just 1…repeat…JUST ONE “Inasal” site.
Simple, down to earth and always freshly grilled on per order basis. This outlet,
(NIX) NEGROS INASAL EXPRESS along #85 Timog Avenue, Quezon City, Philippines is THE BEST
not only because of my very own opinion eating blind-foldedly or by just plain “eye eating”
BUT as a proper use of ingredients’ bent food critic.
They do not pre-cook their pork and chicken skewers. No pre-stocking.
While some are short-cutting the procedures-they do not.
Serving will take a bit for they grill as orders are received.
The finished products?
Golden to dark brown skin and the freshest and juiciest inside you will ever enjoy.
Just right grilling, NO CHICKEN LEG BLOOD, no uncooked part.
NO rancid taste.
Perfect basting.

I really don’t mind the burnt skin…for me…it’s super yummy.
…and to down throat push the meat, of course, a quaff of my favorite cold one goes with every bite: