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Master the art of grilling and roasting iguana meat to create beautifully charred, flavorful dishes with crispy exteriors and juicy interiors.
Authentic garrobo asado El Salvador style - iguana marinated in citrus and spices, then roasted until crispy on the outside and tender inside. A beloved traditional dish served with curtido and fresh tortillas.
Traditional Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote, and indigenous spices.
Simple grilled preparation finished with fresh lime juice and cilantro.
Grilling and roasting are among the most popular methods for preparing iguana, bringing out the meat's natural flavors while creating delicious caramelization on the surface. High-heat cooking works especially well for tender cuts like tail meat and backstraps, producing dishes with appealing char marks and smoky notes.
Marinate iguana for at least 2 hours before grilling. Preheat your grill to medium-high heat (375-450°F) and oil the grates well. Cook tail meat for 4-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before serving.