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Master premium backstrap cuts - tender, uniform meat perfect for elegant preparations and quick cooking.
Crispy fried iguana tacos with a cool ají amarillo crema. Golden, well-seasoned meat in warm tortillas, the best of Latin American street food.
Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote and indigenous spices. Smoky, citrus-forward, simply cooked.
A simple grilled iguana finished with fresh lime and cilantro. Minimal seasoning, high heat, and the cleanest way to taste the meat on its own.
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.