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Submit an ImageLight and nourishing consomé de garrobo - a clear, flavorful broth made from slow-simmered iguana. This traditional caldo de garrobo is considered restorative and is often served to those recovering from illness.
Clean the iguana meat well with lime juice and rinse thoroughly.
Place iguana pieces in a large pot with water. Bring to a boil over high heat.
Skim any foam from the surface. Add onion, garlic, celery, carrot, bay leaves, and peppercorns.
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Traditional Mexican caldo de iguana, a hearty iguana soup simmered with guajillo chiles, tomatoes, and fresh herbs. Rooted in pre-Hispanic cuisine and still prepared across southern Mexico, from the coast of Guerrero to the hills of Morelos, this broth is valued as both comfort food and a restorative remedy.
Reduce heat to low and simmer gently for 1.5-2 hours until meat is tender and broth is flavorful.
Strain the broth through a fine-mesh strainer. Remove meat from bones and shred.
Return clear broth to pot, add shredded meat, and season with salt.
Serve hot in bowls, garnished with fresh cilantro. Offer lime wedges and rice on the side.
Authentic Mexican tacos de iguana featuring seasoned, shredded iguana meat served in warm corn tortillas with fresh salsa and traditional toppings. These iguana tacos showcase the bold flavors of Mexican street food.