My Inasal Ph

12/02/2026

Welcome to My Inasal

We are very much glad for you to be in our store.
Every time a customer walks through our doors, it’s more than just a visit—it’s a moment of connection. At My Inasal, we don’t just serve grilled chicken; we serve warmth, heritage, and pride. Whether you’re here for a quick meal or a family gathering, your presence means everything to us.
We’re glad you chose us. Glad you’re part of the story. Glad you’re here to taste the flavors that started in Iloilo and now live in every skewer, every plate, every smile.
So sit down, take a bite, and feel at home. Because at My Inasal, you’re not just a customer—you’re family.

12/02/2026

Atay Inasal

The Soulful Bite of Filipino Grilling

Inasal is more than grilled chicken—it’s a celebration of every cut, every flavor, every tradition. Among the most beloved is atay—the chicken liver. Tender, rich, and full of depth, atay inasal has long been a favorite for those who crave bold, soulful taste.
Marinated in native vinegar, calamansi, garlic, and annatto oil, the liver absorbs every drop of flavor. When grilled over charcoal, it transforms—smoky, glossy, and slightly charred, with a melt-in-your-mouth texture that pairs perfectly with garlic rice and sinamak dipping sauce. A squeeze of calamansi adds brightness, balancing the richness with a citrus spark.
Atay Inasal isn’t just food—it’s heritage. It’s proof that Filipino grilling celebrates the whole chicken, honoring every part with care and pride. For many, it’s the skewer that brings nostalgia, reminding them of street-side stalls, family gatherings, and the unmistakable aroma of charcoal smoke.
At My Inasal, we serve atay with pride—because every bite tells a story of resourcefulness, flavor, and tradition

12/02/2026

Batikulon Inasal

The Bold Bite of Filipino Street Grilling

In every corner of the Philippines, from bustling cities to quiet barangays, the scent of grilled chicken fills the air. But among the skewers of wings, thighs, and pecho, one cut stands out for the brave and the bold: batikulon—the chicken gizzard.
Tough, chewy, and full of character, batikulon is a cut that demands respect. Cleaned with care and marinated in a blend of native vinegar, calamansi, garlic, and annatto oil, it’s grilled over open flame until smoky, glossy, and perfectly charred. The result? A skewer that’s rich in texture, deep in flavor, and unmistakably Filipino.
Batikulon Inasal isn’t just a dish—it’s a declaration. A tribute to resourcefulness, to street-side mastery, and to the belief that every part of the chicken has a story worth savoring. Served with garlic rice, sinamak dipping sauce, and calamansi, it’s the kind of meal that turns heads and earns respect.
At My Inasal, we grill batikulon with pride. Because flavor isn’t just found in the familiar—it’s discovered in the daring.

12/02/2026

Retaso Inasal of Baybay, Roxas City

Grilled with Grit, Served with Pride

In the coastal barangay of Baybay in Roxas City, inasal wasn’t just a weekend treat—it was a way to make the most of what you had. Vendors and home cooks alike would gather leftover cuts—retaso—from whole chickens: the bits too small for skewers, the trimmings from the grill, the flavorful scraps that others might overlook.
But in Baybay, nothing went to waste. These retaso pieces were marinated in vinegar, calamansi, garlic, and annatto oil, then grilled over open flame until they were smoky, caramelized, and bursting with flavor. Served with garlic rice, dipping sauce, and calamansi, it became a local favorite—affordable, satisfying, and full of character.
Retaso Inasal isn’t just a dish—it’s a symbol of resourcefulness, community, and the belief that flavor doesn’t come from fancy cuts, but from how you treat every piece. Today, My Inasal honors this tradition by serving Retaso Inasal the Baybay way: humble, hearty, and proudly Filipino.

12/02/2026

From Iloilo to the World – My Inasal
Flavors of Heritage, Pride of Home
In the heart of Iloilo, where the scent of charcoal and annatto oil fills the air, inasal was born—not in a factory, but in family backyards, roadside grills, and town fiestas. It began with simple ingredients: native vinegar, calamansi, garlic, and a brush of annatto oil. But what made it special wasn’t just the flavor—it was the feeling. The warmth of shared meals. The pride of local tradition.
As the dish traveled, so did its story. Sweetness from muscovado sugar and heat from siling labuyo added new layers. Communities across the Philippines embraced it, each adding their own twist. But the soul of inasal remained: smoky, savory, and unmistakably Filipino.
My Inasal was born from this journey. It’s not just a restaurant—it’s a tribute. A way to bring Iloilo’s heritage to every table, from Manila to Dubai, from Roxas to New York. Every plate carries the legacy of Filipino flavor, every bite a reminder of home.
So when we say “Kaon Ta, My Inasal Way,” we’re inviting the world to taste what Iloilo started. A dish that grew from local pride into a global story—one skewer at a time.

12/02/2026

Kaon Ta, My Inasal Way

Flavors of Heritage, Pride of Home

Inasal has always been more than food—it’s a way of gathering. In Iloilo, families and friends would say “Kaon ta”—let’s eat—as they gathered around the grill. The smoky aroma of chicken marinated in vinegar, calamansi, garlic, and annatto oil was the signal that it was time to share stories, laughter, and pride.
As the tradition spread, each community added its own flavor. Some brushed sweetness from muscovado sugar, others added the fiery kick of siling labuyo. But no matter the twist, the spirit remained the same: inasal was about togetherness.
My Inasal carries this tradition forward. When we say “Kaon Ta, My Inasal Way,” we invite you to experience the same warmth—heritage flavors served with pride, in a place where every meal feels like home. It’s not just grilled chicken; it’s a celebration of Filipino culture, shared one plate at a time.

12/02/2026

12/02/2026

The Origin of Inasal
Flavors of Heritage, Pride of Home
Inasal finds its roots in Iloilo, where grilling chicken over open flame has long been a cherished tradition. The term inasal comes from the Hiligaynon word meaning “chargrilled” or “roasted,” and in Iloilo, this method of cooking was deeply woven into everyday life—from family gatherings to roadside eateries.
What made Iloilo’s version distinct was its marinade: a blend of native vinegar, calamansi, garlic, and annatto oil, giving the chicken its tangy brightness and signature golden hue. As the chicken grilled over charcoal, it was basted with annatto-infused oil, creating a smoky, savory glaze that became instantly recognizable.
Over time, this flavorful technique spread across the Visayas and beyond. Each region added its own twist—some introduced sweetness from local sugars, others added heat from native chilies—but the soul of the dish remained: simple ingredients, bold flavor, and a deep sense of community.
Today, My Inasal honors this Ilonggo legacy. It’s not just grilled chicken—it’s a tribute to the flavors born in Iloilo, shaped by generations, and loved across the nation

12/02/2026

Why “My Inasal”?

Flavors of Heritage, Pride of Home
Inasal has always been more than grilled chicken—it’s a shared experience. From backyard grills to street-side stalls, it’s the aroma that gathers families, the flavor that sparks conversation, and the dish that turns ordinary meals into celebrations.
As the recipe traveled across regions, each community added its own twist—some sweeter, some spicier, some smokier. But the heart of inasal remained the same: marinated in tradition, grilled with care, and served with pride.
My Inasal was born from this spirit. It’s not just a name—it’s a declaration. It’s the inasal you grew up with, the one you crave, the one that feels like yours. Whether you’re from Luzon, Visayas, or Mindanao, this is your flavor, your story, your pride.
That’s why we say: Flavors of Heritage, Pride of Home.