I’ve never been to Bacolod or anywhere near it. I’ve always had an aversion to Inasal also. (A very nasty experience left a disgusting taste in my mouth which up until recently could not be washed out.)

But I decided to give it a shot one more time. (I mean what kind of foodie would I be if I let bad food hinder me from discovering ultimate food nirvana?) So for dinner, I consciously made an effort to sway my friend to eat at Chicken Bacolod. (Ok so I didn’t really have to sway him since he eats there all the time!) We were seated quite quickly and well my friend pre-ordered for me. We ordered 2 paa (chicken thighs and legs) 4 orders of garlic rice.

I quickly glanced at him in bewilderment. He reassured me knowingly. (He just nodded and smiled.)

I surveyed the condiments right before us. I quickly mixed, vinegar, soy sauce, calamansi, and chili. I knew this would be the key to the taste. I had to achieve the perfect balance between soy sauce and vinegar. I knew this was the secret to the taste.

The order came within reasonable time. The rice was warm and the chicken was warm as well. Not knowing any better I quickly scarfed down my food.

I was pleasantly surprised with how the food turned out. Nothing like the last one I had. (Last one I had was undercooked and left a rust taste in my mouth.)

If you are looking for authentic Inasal, I don’t think Chicken Bacolod would stand up to your standards. It was a good place to get Chicken Inasal.

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Tags: chicken, inasal, The Fort

This entry was posted by Carlos Palma, who has written 10 posts as carlos, on Monday, November 9th, 2009 at 1:23 pm and was filed under Restaurant.