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Master premium backstrap cuts - tender, uniform meat perfect for elegant preparations and quick cooking.
Crispy fried iguana tacos featuring a golden, perfectly seasoned fried iguana recipe topped with creamy ají amarillo crema. These tacos de iguana combine the best of Latin American street food with tender, flavorful iguana meat - the ultimate iguana tacos experience.
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.
Backstraps are premium cuts running along the iguana's spine, featuring tender, uniform texture similar to tenderloin. These elegant cuts work beautifully for upscale preparations, medallions, and quick-cooking methods. Their consistent size and tenderness make them ideal for impressive dinner presentations.
Treat backstraps like tenderloin - cook quickly over high heat to medium or medium-rare (145-155°F). Let rest before slicing into medallions. This cut is perfect for pan-searing with butter and herbs or grilling with simple seasonings.