Jo's Chicken Inato

The convenience of their branch near St. Paul’s University that made me decide that it's here that I'll continue my quest for the best chicken inasal in the city.

My fondest memories of Jo's Chicken inato date back in college when a branch near our school was often our hang-out. Nothing better that time than having a chicken inasal meal then buko halo as dessert. When that branch closed it was always a trip to their branch in Jalandoni cor. Comm. Civil streets in Jaro.

Originally from Dumaguete City (and having many other branches nationwide), Jo's branch near St. Paul's is named Eat @ Jo's and ate I did last Sunday. I’m glad I chose to be there on that day since it was really less crowded even at lunch hour.

After placing my usual pecho order (dismayed again over having no chicken liver inasal), I proceed with my take on its ambiance. Its modern-native design and bright orange motif makes it stand out inside out. I love their tables made from the large cross section o a tree. Well lighted and ventilated, its no wonder a good hang our place for students and their upcoming coffee shop would surely entice more customers.

My order came after a few minutes and in a banana leaf inspired and designed "Jo's Inato" plastic plate with utensils wrapped in brown paper bags. The chicken aroma was enough to satisfy my nasal hunger! As usual I made it a point to taste the chicken itself before using my dip.

And my taste memories of yesteryears still were right! It was delectable! They still stand out for me then and until now. From its tasty looking grilled skin to the well-cooked yet still-moist inside, it was as if I regretted having only one order.

My sawsawan that time of calamansi, sili and patis made my appetite "grew" two-fold but the good thing is they don’t serve unlimited rice for me to forget my diet.

This was a confirmation on my part that they still have the best chicken in town but then it was also a realization that their chicken is more of a western barbecue rather than the local inasal flavour with marinade made from raw and local produce rather than bottle ready made sauce. Though I’m just assuming but still I really loved their chicken! Maybe next time a buko halo for dessert!

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