By Lloyd Tronco

If ever there was any reason why Bacolod chicken inasal became the legendary Bacolod delicacy it is now known to be, it can all be traced back to Architect Joe Cajili’s Chicken House. Currently known as Bacolod Chicken House, the real Chicken House started as a hole-in-the-wall at San Sebastian Street, catering to everyday passers-by.  Later on, it opened as a  small restaurant just across Colegio de San Agustin along North Drive (B.S. Aquino Drive today).

It’s humble beginnings as a restaurant included an al fresco (back in the days it was just called “open-air”) section which one was able to access through the sidewalk and that small street leading to the back of the Redemptorist Church. Long before there was a Manokan country at Bacolod’s reclamation area, Chicken House had already set up shop. Joe Cajili’s initial patrons were also his golfing buddies at the nearby Marapara club (Negros Occ. Golf and Country Club)

Chicken House’s next branches were located at the downtown area along San Juan street (across the current location of Sylvia Manor) and at Mandalagan where it still serves its mouth watering roasted delights to this day. In the days when Chicken House was at San Juan, which was around the mid 1980s, I would only have to cross the Bacolod Public Plaza with my classmates from La Consolacion College to get to the little haven of chicken barbecue.  There, we would while away some time before catching up with one last class at 6:30 p.m.

Many other chicken houses or “inasalans” have followed the path led by Joe Cajili’s local legend of a resto. One thing is sure though. One cannot claim to have been in Bacolod if he or she hasn’t eaten at the real and only Bacolod Chicken House.

Website: www.bacolodchickenhouse.com