It was a rather gloomy day but it didn’t stop me from another gastronomic adventure. The prospect of having lunch (and blogging about it) at Barrio Inasal inside Aurora Subdivision, perked me up despite the rain and that nasty radiation scare. I’ve been to Barrio Inasal many times before but not this branch since it’s out of my usual way. I was more frequent at their branch near Colegio de San Jose in Jaro before and the convenience brought about by their branch across Amigo Plaza Mall also have drawn me there.
But this one near the University of San Agustin offers a more refreshing ambiance on top of the usual great eats. Located at a corner lot inside a residential/commercial compound, it’s just a short walk from two main streets, Gen. Luna and San Agustin (formerly Jalandoni) streets. A large al fresco banquet hall dominates the scene but one can opt to dine in the grassy area, weather permitting.
A more-than-satisfying lunch as it turned out to be for we had the best Barrio Inasal has to offer. Their specialty, chicken inasal, is the best one I have tasted in recent memory. Juicy and tender, even without my usual sawsawan (soy sauce, calamansi and sinamak concoction) it was very flavourful. Even the bones were just as tasty –lol.
The (open) secret I was told that each inasal is cooked from scratch upon order – they are not half cooked or just reheated. That preserves the flavour (of the marinade) and all the natural juices of the chicken. Good thing we ordered with a head start before we went there so we didn’t have to wait longer than usual.
The pork barbecue also was good on its own and I ended each bite tongue-wiping my lips as the sauce proved to be savoury. Also tender and grilled with precision (minimal burnt marks) and even with out the sauce you can say it packs its own flavour. But most said it was “bitin” for the size seemed smaller than before.
Then came the crispy pata and it looked cholesterolifically enticing. But it tasted even better than what it looks - the skin was crisp but the inside was still moist and tender. Paired with a house special dip, it was sort of the gastronomic highlight of the day.
The sinigang na managat had a good sourness into it. A perfect starter to any meal at Barrio Inasal, the fish also was fleshy but the downside was those pesky “sikag” (fishbones). Complementing this good meal were Java rice and one of my favorite drinks – frozen iced tea. I just love how this tea “frappe” and can’t stop my self from saying “iced na, frozen pa” what more can you ask for!
It was another gastronomically satisfying lunch (hosted by Ramon Javelosa of Rgies Delicacies - with much thanks) that made me realize there’s a lot more to discover than what I already have about my foodie adventures – this time at Barrio Inasal.
But this one near the University of San Agustin offers a more refreshing ambiance on top of the usual great eats. Located at a corner lot inside a residential/commercial compound, it’s just a short walk from two main streets, Gen. Luna and San Agustin (formerly Jalandoni) streets. A large al fresco banquet hall dominates the scene but one can opt to dine in the grassy area, weather permitting.
A more-than-satisfying lunch as it turned out to be for we had the best Barrio Inasal has to offer. Their specialty, chicken inasal, is the best one I have tasted in recent memory. Juicy and tender, even without my usual sawsawan (soy sauce, calamansi and sinamak concoction) it was very flavourful. Even the bones were just as tasty –lol. 
The (open) secret I was told that each inasal is cooked from scratch upon order – they are not half cooked or just reheated. That preserves the flavour (of the marinade) and all the natural juices of the chicken. Good thing we ordered with a head start before we went there so we didn’t have to wait longer than usual.
The pork barbecue also was good on its own and I ended each bite tongue-wiping my lips as the sauce proved to be savoury. Also tender and grilled with precision (minimal burnt marks) and even with out the sauce you can say it packs its own flavour. But most said it was “bitin” for the size seemed smaller than before.
Then came the crispy pata and it looked cholesterolifically enticing. But it tasted even better than what it looks - the skin was crisp but the inside was still moist and tender. Paired with a house special dip, it was sort of the gastronomic highlight of the day. 
The sinigang na managat had a good sourness into it. A perfect starter to any meal at Barrio Inasal, the fish also was fleshy but the downside was those pesky “sikag” (fishbones). Complementing this good meal were Java rice and one of my favorite drinks – frozen iced tea. I just love how this tea “frappe” and can’t stop my self from saying “iced na, frozen pa” what more can you ask for!It was another gastronomically satisfying lunch (hosted by Ramon Javelosa of Rgies Delicacies - with much thanks) that made me realize there’s a lot more to discover than what I already have about my foodie adventures – this time at Barrio Inasal.