Loading recipe...

Missing image for this recipe

Garrobo Asado Salvadoreño (Roasted Salvadoran Iguana)

Name: Garrobo Asado Salvadoreño (Roasted Salvadoran Iguana)
Cook time: 3 min
Yield: 4 servings
Cuisine: Central America
Ingredients: 1 whole iguana (about 3-4 lbs), cleaned and dressed; 6 cloves garlic, minced; 1/2 cup sour orange juice (or mix of orange and lime); 2 tbsp achiote paste; 1 large onion, sliced; 2 tomatoes, sliced; 1 bell pepper, sliced; 2 tbsp vegetable oil; 1 tsp oregano; 1 tsp cumin; Salt and pepper to taste; Curtido (pickled cabbage) for serving; Fresh corn tortillas for serving

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.

Medium

3 hours

Serves 4

Central America

Grilled & Roasted Iguana

Main Course / Entree

Whole

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•1 whole iguana (about 3-4 lbs), cleaned and dressed
•6 cloves garlic, minced
•1/2 cup sour orange juice (or mix of orange and lime)
•2 tbsp achiote paste
•1 large onion, sliced
•2 tomatoes, sliced
•1 bell pepper, sliced
•2 tbsp vegetable oil
•1 tsp oregano
•1 tsp cumin
•Salt and pepper to taste
•Curtido (pickled cabbage) for serving
•Fresh corn tortillas for serving

Instructions

1
Clean the iguana thoroughly with lime juice. Make shallow cuts across the meat to help marinade penetrate.
2
Mix garlic, sour orange juice, achiote paste, oregano, cumin, salt, and pepper to create a marinade.
3
Rub the marinade all over the iguana, including inside any cuts. Marinate for at least 4 hours or overnight.

21

Total Views

22

Views (30 days)

Reviews & Comments

Reviews (0)

No reviews yet. Be the first to review this recipe!

Comments (0)

No comments yet. Be the first to comment!

Please log in to leave a comment or review

More by Iguana Recipes

Medium

Tacos de Iguana Estilo Mexicano

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.

2 hours

4

19

4

Preheat oven to 350°F (175°C). Place the iguana in a roasting pan.

5

Arrange onion, tomato, and bell pepper slices around and on top of the iguana. Drizzle with oil.

6

Cover with foil and roast for 2 hours. Remove foil and roast another 30-45 minutes until skin is crispy.

7

Let rest for 10 minutes before carving. Serve with curtido and warm tortillas.

Medium

Caldo de Iguana Michoacán

Hearty 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.

2 hours 30 min

6

22

Medium

Banana Stoba Curaçao (Iguana and Plantain Stew)

Traditional banana stoba curacao style - a unique Caribbean stew combining tender iguana meat with green bananas or plantains in a rich, spiced sauce. This stoba recipe showcases the sweet-savory flavors of Curaçaoan cuisine.

Sopa de Garrobo Salvadoreña (Salvadoran Iguana Soup)

Traditional Salvadoran sopa de garrobo featuring tender iguana meat in a rich, flavorful broth with local vegetables and herbs. This authentic garrobo soup has nourished El Salvador's communities for generations.

Consomé de Garrobo (Garrobo Clear Broth)

Light 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.

2 hours

6

8