Like in many cultures, Filipinos consider dining with family and friends a cherished way of bonding. Our love for food, especially anything grilled, fried and with sawsawan (dipping sauce) is probably the reason why inasal has become a hit among us.

The word “inasal” came from the Spanish word “asar” which basically means “to roast.” The most popular inasal dishes are known to come from Bacolod and Iloilo. Last year, the Bacoleños even tried to make it to the Guinness Book of World Records when they built what could have been the longest barbecue grill (measuring 3.985 kilometers) during their first Chicken Inasal Festival.

While the Bacolod chicken inasal rests more on a sour base, the Ilonggo version is sweeter. Inasal’s flavor rests on the marinade made up of native herbs and spices, sinamak (native vinegar), calamansi juice, garlic, soy sauce, tanglad (lemon grass), and achuete. The sawsawan is a mixture of sinamak, soy sauce, chili pepper and calamansi juice. Inasal is best eaten “kinamot” (an Ilonggo term pertaining to eating using the hands). — Researched by Irene V. Fernando