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