I dropped by the Bacolod Chicken Inasal branch at the Robinson's Otis for a few sticks of quick merienda and learned why their branches are almost often full. The BBQ is wonderfully done--the skin was crispy and the meat was juicy, nicely vinegared, not too sour nor bland, exactly as inasal should be. To accompany my chicken leg, I also got a stick of baticolon (gizzard, or balunbalunan in Tagalog).
Admittedly, I am such a gourmand (sometimes derogatorily in the gluttonic sense rather than the gourmet sense), such that I couldn't resist ordering another stick of atay (liver). What was supposed to be a mere snack turned out to be dinner... I spent something like P200 but I came out of the restaurant very pleased.
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