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Discover authentic iguana recipes from around the world
11 recipes found
Yuana stoba is Curaçao's traditional iguana stew, slow-cooked with tomatoes, peppers and warm spices until the meat falls apart. Island classic.
A classic Guyanese and Trinidadian iguana stew built on annatto, peppers, onion and tomato. Slow-simmered until the meat pulls apart easily.
Receta tradicional de pinol de iguana: carne guisada con maíz tostado molido, achiote y hierbas aromáticas. Plato de Cuaresma nicaragüense.
Oaxacan tamales de iguana steamed in banana leaves, filled with tender meat in a rich mole amarillo. The high point of Mexican iguana cooking.
Curaçao's banana stoba: tender iguana slow-cooked with green bananas or plantains in a rich, spiced sauce. Sweet-savory and deeply traditional.
Oaxacan mole de iguana: tender iguana bathed in a rich, complex mole negro. Pre-Hispanic cooking at its most involved and most rewarding.
Traditional Belizean stew with iguana marinated in lime and vinegar, then simmered with coconut milk, Caribbean vegetables, and habanero.
A Dominican one-pot of iguana stewed in sofrito, achiote and pigeon peas, served over seasoned rice. Hearty, aromatic and built for a table.
A comforting baked iguana casserole with shredded meat, vegetables and a golden crumb topping. An easy weeknight way to use up cooked iguana.
Iguana guisada braised in a vibrant achiote sauce, earthy and slightly peppery from annatto seed. A traditional Mexican guiso built for slow heat.
A southern Mexican guisado of iguana braised with achiote and chiles in a tomato base. Earthy, gently spiced and forgiving to cook slowly.