If you’re planning a trip to the Philippines and want to experience real Filipino food culture, put Bacolod City at the top of your list. Known as the “City of Smiles” in Negros Occidental, Bacolod is famous for its warm hospitality and one of the country’s most iconic dishes: Chicken Inasal. This tangy, smoky grilled chicken has become a national favorite, but the truest, most flavorful version comes straight from Bacolod. For foreigners visiting the Philippines, trying authentic Bacolod-style Chicken Inasal is a must—it’s an affordable, flavorful introduction to Visayan cuisine that pairs perfectly with the city’s vibrant energy.
Chicken Inasal (pronounced “ee-nah-sahl”) translates to “grilled chicken” in the local Hiligaynon language. Unlike the sweeter barbecue styles you’ll find in Manila or other parts of the country, Bacolod Chicken Inasal is all about bright, tangy flavors. The chicken—usually thighs, legs, or breasts—is marinated overnight in a mix of calamansi (a small, aromatic Philippine lime), coconut vinegar, garlic, ginger, lemongrass, and soy sauce. Before grilling over charcoal, it’s basted repeatedly with annatto oil (made from achuete seeds), which gives it that signature bright orange-red color and subtle nutty aroma. The result? Juicy, tender meat with a perfect balance of sour, savory, and smoky notes—no heavy sauce needed.
The dish’s history traces back to the mid-20th century in the Western Visayas region. Locals say it was inspired by the traditional lechon baboy (roast pig) and evolved from small street kiosks in Bacolod during the 1970s and 1980s. Pioneers like Banoy Velez from nearby Oton, Iloilo, helped popularize it when he opened Velez Inasal in Bacolod in 1946. By the 1980s, food stalls around the old Post Office and public markets turned it into a daily staple. Today, it’s so beloved that Bacolod is nicknamed “Manokan Country” (chicken country), and Chicken Inasal is served everywhere—from roadside grills to upscale restaurants.
MassKara Festival: Bacolod’s Vibrant October Celebration and the Ultimate Chicken Inasal Experience
No visit to Bacolod feels complete without experiencing the MassKara Festival, the city’s biggest celebration that draws thousands of visitors every October. The festival began in the 1980s as a way to lift spirits after economic hardships and a devastating sugar industry crisis. “MassKara” combines “mass” (crowd) and “kara” (face), referring to the colorful, smiling masks worn by dancers. The highlight is the street dancing parade, where performers in elaborate costumes and masks compete to upbeat music. The 2025 edition ran from October 1–19, with the grand parade on October 17–19, and 2026 is expected to follow a similar schedule in mid-October.
During MassKara, the streets come alive with food vendors selling piping-hot Chicken Inasal. It’s the perfect fuel for festival-goers—whether you’re watching the parades, joining the street parties, or simply exploring the city. The air fills with the sizzle of charcoal grills, and locals and tourists alike line up for plates of inasal served with unlimited garlic rice, atchara (sweet pickled papaya), and a side of spicy soy-vinegar dip (toyomansi). For many visitors, the festival isn’t just about dancing—it’s about eating the best Chicken Inasal in Bacolod while soaking in the joyful atmosphere.
photo by juan carlo de vela
To fully appreciate the Bacolod experience, don’t skip the “legendary trio” of supporting acts: isaw, isol, and baticulon. These grilled chicken offal skewers are a local obsession and the perfect complement to the main chicken.
- Isaw – Chicken intestines, cleaned, marinated, and grilled until crispy on the outside with a chewy interior.
- Isol – The chicken tail (or “butt”), prized for its fatty, juicy texture and intense flavor.
- Baticulon – Chicken gizzards, firm and meaty, with a satisfying bite when dipped in vinegar.
These bites are inexpensive, full of bold flavor, and often the first thing locals order when they sit down for inasal. Together with unlimited rice, they turn a simple meal into a feast.
isaw
isol
baticulon
Photos by Bacolod Blogger Sigrid
Why Masskara Chicken Inasal Reigns Supreme: Authentic Bacolod Flavors Without the Sweet Compromise
While Chicken Inasal is available across the Philippines, not all versions are equal. Many places outside Bacolod—especially in Manila and northern regions—sweeten the marinade with brown sugar or serve it with thick, syrupy sauces. These sweeter, saucier styles are delicious in their own right, but they stray from the original Bacolod formula, which relies on the clean, tangy marinade and charcoal-grill technique to shine.
That’s exactly why Masskara Chicken Inasal stands out as one of the best spots in Bacolod for authentic, no-compromise flavors. With multiple branches (including 6th Street, NGC, Old Airport, and Buri Rd.), Masskara Chicken Inasal stays true to the classic Bacolod style: no overpowering sweetness, just the bright zing of calamansi and vinegar balanced with smoky char and annatto glaze. Reviewers on Tripadvisor and local food blogs rave about the juicy, perfectly grilled chicken, the crispy isaw, and the generous portions. Locals and tourists alike call it one of the top choices in the city, especially during MassKara season when the lines get long. The restaurants are clean, air-conditioned, and welcoming to foreigners, making them an easy and reliable pick.
Pro Tips for Foreigners Enjoying Chicken Inasal in Bacolod and Final Thoughts
For first-time visitors to the Philippines, a few tips will make your Chicken Inasal experience even better. Order a mix of cuts (pecho for white meat, paa for dark), ask for “extra spicy” if you like heat, and never skip the toyomansi dip. Pair it with cold San Miguel beer or fresh buko juice. If you’re in Bacolod during MassKara, book your table early—Masskara Chicken Inasal fills up fast!
In the end, Chicken Inasal isn’t just food—it’s a taste of Bacolod’s soul. Whether you’re here for the festival, the smiles, or the flavors, a visit to Masskara Chicken Inasal will give you the most authentic experience possible. Plan your trip around October for the ultimate combo of street dancing and sizzling inasal. See you in Bacolod!