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Warm your soul with aromatic, nourishing iguana soups from around the world - from Curaçao's Sopi di Yuana to Mexico's Caldo de Iguana and El Salvador's Sopa de Garrobo.
Sopa de Garrobo is El Salvador's traditional garrobo soup - a rich, nourishing iguana soup that has sustained communities for generations. This authentic garrobo food showcases Central American culinary traditions with aromatic herbs and slow-simmered broth.
Traditional Salvadoran sopa de garrobo featuring tender iguana meat in a rich, flavorful broth with local vegetables and herbs. This authentic garrobo soup has nourished El Salvador's communities for generations.
Hearty caldo de iguana from Michoacán, Mexico - a traditional soup featuring iguana meat simmered with tomatoes, chiles, and Mexican herbs. This authentic caldo de iguana michoacan recipe is treasured as both comfort food and traditional medicine.
Hearty hominy and iguana in a savory broth with herbs and cabbage.
Light and nourishing consomé de garrobo - a clear, flavorful broth made from slow-simmered iguana. This traditional caldo de garrobo is considered restorative and is often served to those recovering from illness.
Iguana soups and broths are beloved comfort foods across many cultures, combining the meat's mild flavor with aromatic broths, fresh vegetables, and herbs. These dishes range from light, healing broths to hearty, meal-in-a-bowl preparations that satisfy hunger and warm the spirit. Popular varieties include Curaçao's famous Sopi di Yuana, Mexico's Caldo de Iguana, El Salvador's Sopa de Garrobo, and Nicaragua's Pinol soup.
Simmer iguana bones and meat to create a rich, flavorful broth. Add aromatics like ginger, garlic, and lemongrass for depth. Iguana meat can be added early for fall-apart tenderness or at the end for a firmer texture. Season generously and taste frequently.