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Discover authentic iguana recipes from around the world
17 recipes found
Receta de caldo de iguana mexicano: carne guisada con chiles guajillo, jitomate y hierbas frescas. Caldo restaurador del sur de México.
Caldo de iguana from Michoacán: iguana simmered with tomatoes, chiles and Mexican herbs into a restorative broth. Comfort food and folk remedy.
Curaçao's banana stoba: tender iguana slow-cooked with green bananas or plantains in a rich, spiced sauce. Sweet-savory and deeply traditional.
Receta de sopa de garrobo salvadoreña: carne de garrobo en caldo con verduras y hierbas. El plato tradicional que ha alimentado a El Salvador.
A Dominican one-pot of iguana stewed in sofrito, achiote and pigeon peas, served over seasoned rice. Hearty, aromatic and built for a table.
Traditional Belizean stew with iguana marinated in lime and vinegar, then simmered with coconut milk, Caribbean vegetables, and habanero.
Oaxacan tamales de iguana steamed in banana leaves, filled with tender meat in a rich mole amarillo. The high point of Mexican iguana cooking.
Receta tradicional de pinol de iguana: carne guisada con maíz tostado molido, achiote y hierbas aromáticas. Plato de Cuaresma nicaragüense.
Consomé de garrobo is a clear, slow-simmered iguana broth from Central America. Light, restorative, and traditionally served to the recovering.
Sopa de garrobo is El Salvador's traditional iguana soup, slow-simmered with aromatic herbs into a rich broth that has fed families for years.
Yuana stoba is Curaçao's traditional iguana stew, slow-cooked with tomatoes, peppers and warm spices until the meat falls apart. Island classic.
Hearty iguana and hominy simmered in a savory broth with herbs and cabbage. A filling one-pot stew that stretches a small amount of meat.
A comforting baked iguana casserole with shredded meat, vegetables and a golden crumb topping. An easy weeknight way to use up cooked iguana.
A southern Mexican guisado of iguana braised with achiote and chiles in a tomato base. Earthy, gently spiced and forgiving to cook slowly.
A classic Guyanese and Trinidadian iguana stew built on annatto, peppers, onion and tomato. Slow-simmered until the meat pulls apart easily.
Oaxacan mole de iguana: tender iguana bathed in a rich, complex mole negro. Pre-Hispanic cooking at its most involved and most rewarding.
Iguana guisada braised in a vibrant achiote sauce, earthy and slightly peppery from annatto seed. A traditional Mexican guiso built for slow heat.