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Submit an ImageAuthentic 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.
Clean the iguana thoroughly with lime juice. Make shallow cuts across the meat to help marinade penetrate.
Mix garlic, sour orange juice, achiote paste, oregano, cumin, salt, and pepper to create a marinade.
Rub the marinade all over the iguana, including inside any cuts. Marinate for at least 4 hours or overnight.
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Preheat oven to 350°F (175°C). Place the iguana in a roasting pan.
Arrange onion, tomato, and bell pepper slices around and on top of the iguana. Drizzle with oil.
Cover with foil and roast for 2 hours. Remove foil and roast another 30-45 minutes until skin is crispy.
Let rest for 10 minutes before carving. Serve with curtido and warm tortillas.

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.