Not all barbecues are created equal. This, former national coach Martin Araneta realized during one of his visits to the island of Guam back in 2004.
“My sister took me out to dinner at Jamaican Grill located in the middle of the small, slow-paced city of Agaña,” recalls Martin.
Cooled only by the gentle sea breeze that passes through the veranda dining area, the 40-seater restaurant is always packed and the huge rolls of paper towel — placed right in the middle of the tables — tell diners that “serious eating is the order of the day.”
Martin gamely took up the challenge and ordered the house specialty: the Jerk chicken and ribs combo. And ya, mon, “it tasted just the way jerk barbecue should be: juicy, spicy, sweet and unique!”
“It was the first time I appreciated jerk barbecue. I loved how the flavors exploded in my mouth with just enough heat to keep my palate busy till my next bite,” shares Martin.
The food certainly didn’t disappoint as the intoxicating flavors of the grilled delights lingered on Martin’s palate long after he got back here from his island vacay.
LICENSED TO GRILL

Jerk is the Jamaican way of cooking pork, chicken, seafood, and beef over a fire pit or on a barbecue grill. But it is the special jerk seasoning — a spicy mix of scallions, onions, thyme, Jamaican pimento, cinnamon, nutmeg, peppers and salt — that makes jerk what it is: spicy, sweet and unique.
“Sadly, no one offered Jerk barbecue here in Manila at that time,” says Martin. That thought stuck in Martin’s mind until he was introduced to Frank Kenney, one of the owners of Jamaican Grill, in 2005.
“Kenney was thinking of expanding his business in Manila and needed someone to help him get his feet wet. It was the opportunity I’ve been waiting for!” shares Martin.
However, his excitement fizzled when he was told that the startup capital would be US$500,000.
“It was way too much to pay for a new brand. So the project was shelved,” he moans.
But that didn’t dampen Martin’s spirit. Together with his friend Ramir Romero, chefs Nikko Santos and Mia Yan, and their poker buddies — who long dreamt of opening their own bar since they spent so much money every week at the different places they’d play at — Martin took the jerk barbecue idea off the shelf, dabbled in the kitchen with commander-in-chefs Nikko and Mia in perfecting that jerk barbecue flavor, and finally opened his dream resto — Chololo’s Island Grill — at Greenhills Towncenter in 2011.
Chololo’s Island Grill is not your typical ihaw-ihaw joint. Here, you can indulge in skewered meat delights without smelling like one as all the grillin’ is done inside the kitchen. In terms of food offerings and booze, diners are spoiled for choice.
When at Chololo’s Island Grill, try the kelaguen, a Chamorro dish from the Mariana Islands. Served with pita bread, the grilled pork or fish — marinated with lemon juice, fresh coconut, green onions, and hot, red chilies — can be enjoyed as a salad, side dish or as main course. There’s also Kaboom, green chili stuffed with cheese and beef, breaded, dried and served with salsa and guava dip.
The Island Pork Belly tops the menu. This generous portion of braised pork belly is slow simmered, basted with barbecue sauce, then charcoal grilled. The meat is packed with flavor and falls off the bone.
Grilled to perfection the jerk way, the jerk chicken with rice is worth the calories.
“Aside from good food and ambience, we also provide live entertainment every Thursday and Saturday with DJs Ralph Roy, Joel Carreon, and Aimax Macoy,” notes Martin.
Chololo’s Island Grill also accepts reservations for corporate events, Christmas parties, and meetings.
“We can customize the menu for your party needs according to your food requirements and budget,” adds Martin.
ONCE ON THIS ISLAND
Chololo’s Island Grill can be your “island” getaway in the city. Here, you can relax, kick back your flip-flops, hang out with friends while enjoying a delectable meal, award-winning signature drinks, and city beats without hurting your pocket.
“People get intimidated by the ambience of the resto. But once inside, they’re surprised to find out that the prices are very reasonable,” enthuses Martin.
When asked why the resto is named Chololo’s, Martin hastily replies: “Chololo was the nickname I was baptized with when I showed my friends a picture of myself punching Manny Pacquiao, who at that time was scheduled to fight Mexican boxer Oscar ‘Chololo’ Larios (fought here in Manila in 2006). And since the resto was my idea, the group decided to name the resto/bar Chololo’s Grill.”
In the same way that Manny Pacquiao knocked out Chololo in 2006, the food at Chololo's Island Grill will definitely knock you out!
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Chololo’s Island Grill is at Unit 10, Greenhills Towncenter, Granada St., Brgy. Valencia (between Santolan and N. Domingo St.), Quezon City.
For reservations, call 654-9088.