Mang Inasal endeavors to adhere to elements that bear a distinctively Pinoy stamp-grilling

           with charcoal, rice wrapped in banana leaves, a marinade concocted out of local spices and herbs,

           bamboo sticks for skewers, and the ambience that encourages kinamot (the Ilonggo term in eating with

          the hands) whenever chicken inasal is served. All these evoke a rush of nostalgia for tradition, culture,

          and most of all, Home.As of today, Mang Inasal has 250 branches nationwide and counting.