Iguana Backstrap Recipes
Master premium backstrap cuts - tender, uniform meat perfect for elegant preparations and quick cooking.
Fried Iguana Tacos with Aji Amarillo Crema
Crispy fried iguana pieces topped with Peruvian-style aji amarillo crema.
Garrobo Asado al Carbón (Charcoal-Grilled Iguana)
Traditional Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote, and indigenous spices.
Grilled Iguana with Lime & Cilantro
Simple grilled preparation finished with fresh lime juice and cilantro.
About Backstraps
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.
Cooking Tips
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.