The Origin of Chicken Bacolod
Chicken Bacolod started its humble beginnings way back 1970s when an architect and his sisters took over a small Inasal restaurant at the heart of Bacolod City. Famous for its original and irresistible taste of chicken inasal combined with the "city of smile" friendly service, Chicken Bacolod captured the heart of the city slickers when it opened its first branch in Metro Manila in 1985. In 1993, the daughter of one of the owners started her own restaurant in Quezon City under the name of Chicken Bacolod.
The Original Inasal Recipe
Different founders, same classic and most-loved taste! Chicken Bacolod remains to be one of the most-sought after chicken inasal restaurants because of its authentic and classic recipes that stand from generation to generation. As its banners proudly assert, the Chicken Bacolod's inasal is "pinakamasarap." For the owners, it's always about the passion of bringing out a distinct and delicious inasal experience in every plate.
Growing with its Customers
23 years and counting, the inasal staples of Chicken Bacolod - paa, pecho, isol, skin, have, time and again, brought customers back. Adding to the staples are the comfort food, such as batchoy, molo, sisig kansi, kare-kare, and gising-gising. Today, Chicken Bacolod keeps a wide array of mouth watering menu from its main dishes to vegetables, soup, pasta, desserts and beverages.
Chicken Bacolod ensures the quality of its food by keeping only freshly dressed chicken; processed through marination, immediately right from its delivery.
The coconut vinegar used in its marination process is specially flown in from Bacolod to ensure the distinct inasal flavor -- locking in the true taste and essence of inasal.
All bbq items are charcoal-grilled to perfection exactly on the day of its serving.
Chicken Bacolod and its family owned inasal restaurants continue to satisfy both domestic and international taste with over 30 branches to date and counting for more!
Franchise inquiries can be sent to: email@example.com