Inihaw refers to a broad category of Filipino dishes made by grilling meat, seafood, or vegetables over charcoal, often after marinating in soy sauce, vinegar, garlic, and calamansi. Originating in Luzon, this method of cooking is deeply rooted in street food culture and backyard gatherings, where it is typically grilled over open flame and served with rice and spiced vinegar dips. Inihaw is especially popular during weekends, fiestas, and beach outings, prized for its smoky flavor and customizable ingredients.

Common variations include inihaw na liempo (grilled pork belly), inihaw na bangus (milkfish), inihaw na pusit (squid), and BBQ pork skewers (pork barbecue).

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