Stories, recipes, and news from our kitchen
A concise explainer of “inasal”: what the word means, how restaurants list it on menus, how kitchens classify it among grilled dishes, pronunciation notes, and links to McInasal’s deeper story and menu.
Four bowls, four completely different moods. Here's a quick guide to the Adobo, Coco Garlic, Fiesta, and Power bowls so you can order the right one the first time.
McInasal proudly uses 100% certified halal chicken, welcoming Muslim guests and everyone who chooses halal-certified food.
Curious what chicken inasal tastes like? This guide walks through the signature flavor notes, how cooking and condiments change the experience, and simple tips for first-time tasters.
McInasal is now open in Springfield, IL! Dine in, order ahead for pickup, or have Filipino flame-grilled favorites delivered.
Half the flavor in Filipino cooking comes from one small green citrus most Americans have never tasted. Here's what calamansi is, why it's not a substitute for lime, and where you'll find it on our menu.
Adobo isn't one recipe — it's a cooking method every Filipino family argues about. Here's what actually makes something "adobo," and how McInasal builds ours around adobo rice and our Adobo Bowl.
Feeding a crowd in Springfield? Here's what to know about ordering McInasal catering — from portioning to what actually travels well for parties, offices, and family gatherings.
Not sure how to get McInasal to your table? Here's a quick breakdown of pickup, delivery, and dine-in — and which one makes sense depending on your order.
Chicken inasal is the Philippines' most beloved grilled chicken — marinated in calamansi, garlic, ginger, and lemongrass, basted with golden annatto oil, and grilled over live coals. Here's the story, and how to eat it like you grew up in Bacolod.
