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Submit an ImageHearty caldo de iguana from Michoacán, Mexico - a traditional soup featuring iguana meat simmered with tomatoes, chiles, and Mexican herbs. This authentic caldo de iguana michoacan recipe is treasured as both comfort food and traditional medicine.
Clean iguana meat with lime juice. Boil in salted water for 30 minutes, skimming foam.
Blend roasted tomatoes, soaked guajillo chiles, half the onion, and garlic until smooth.
Heat oil in a large pot. Fry the tomato-chile sauce for 5 minutes, stirring.
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Add the iguana cooking broth and meat to the pot. Bring to a simmer.
Add remaining onion, zucchini, chayotes, and corn. Cook for 30-40 minutes until vegetables are tender.
Season with salt. Add epazote in the last 5 minutes of cooking.
Serve hot with lime wedges and warm tortillas.

Authentic garrobo asado El Salvador style - iguana marinated in citrus and spices, then roasted until crispy on the outside and tender inside. A beloved traditional dish served with curtido and fresh tortillas.