From one Iloilo stall to a nationwide table
Mang Inasal opened its first branch in Iloilo City in 2003, built around a single idea: charcoal-grilled chicken inasal, marinated in lemongrass, garlic, and vinegar, served with rice that never runs out.
The achuete oil is pressed from annatto seeds — earthy, mild, slightly peppery. Poured over Java rice, it turns the grain deep golden-orange and shifts the flavor richer and more distinctly Filipino. The vinegar dip goes on the chicken itself, cutting through the smoky char.
Today the brand operates as part of Jollibee Foods Corporation, with branches concentrated most densely across the Visayas — a nod to where the whole thing began.
First Mang Inasal branch opens in Iloilo City, built around charcoal-grilled chicken inasal and unlimited rice.
Mang Inasal joins Jollibee Foods Corporation, accelerating nationwide branch expansion.
750+ branches nationwide, with the deepest coverage still in the Visayas region.
Regular menu expansion — Sulitbowls, Sisig Palabok, and seasonal Halo-Halo variants.