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Traditional whole-animal preparations - garrobo asado, pit-roasted and grilled iguana cooked on the bone.
Cooking the whole animal is the oldest and still the most common preparation across Central America and the Caribbean. The cleaned iguana is marinated, then roasted or grilled over coals until the skin crisps and the meat pulls away from the bone. Because nothing is portioned out first, the tail, legs and backstrap all cook together and stay moist, and one animal feeds a group.
Marinate overnight in citrus, garlic and achiote. Cook low and steady over indirect heat rather than fast over flame - the thinner tail cooks well before the legs, so shield it with foil once it colours. The meat is done at 165F (74C) at the thickest part of the thigh. Rest for ten minutes before breaking it down.
