Iguana meat
Encyclopedia
Iguana
meat has until recently been important in the culinary traditions of Mexico
; particularly in the states of Jalisco
, Michoacán
and Colima
. But they are still very important. In Fray Sahagún's history of colonial Mexico, he mentions the iguana as a traditional food throughout Western Mexico
and describes it as good to eat when properly prepared.
There has been a marked preference for the Green Iguana
(Iguana iguana) over the Black Iguana (Ctenosaura pectinata) in the region, though both are eaten. The native Mexican Green Iguana is becoming scarce because of habitat loss.
Proper preparation of the iguana requires parboiling it in saltwater for 20–30 minutes before roasting or stewing it. Common recipes for the iguana include stews (guisado), pozole
, birria
, roasted in taco
s and flautas, roasted and finished with mole
, and even sauteed with almonds. Two recipes for traditional preparation can be found at Wikibooks Cookbook project.
Iguana
Iguana is a herbivorous genus of lizard native to tropical areas of Central America and the Caribbean. The genus was first described in 1768 by Austrian naturalist Josephus Nicolaus Laurenti in his book Specimen Medicum, Exhibens Synopsin Reptilium Emendatam cum Experimentis circa Venena...
meat has until recently been important in the culinary traditions of Mexico
Mexican cuisine
Mexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...
; particularly in the states of Jalisco
Jalisco
Jalisco officially Estado Libre y Soberano de Jalisco is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is located in Western Mexico and divided in 125 municipalities and its capital city is Guadalajara.It is one of the more important states...
, Michoacán
Michoacán
Michoacán officially Estado Libre y Soberano de Michoacán de Ocampo is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 113 municipalities and its capital city is Morelia...
and Colima
Colima
Colima is one of the 31 states which, with the Federal District, make up the 32 Federal Entities of Mexico. It shares its name with its capital and main city, Colima....
. But they are still very important. In Fray Sahagún's history of colonial Mexico, he mentions the iguana as a traditional food throughout Western Mexico
Western Mexico
The Western Mexico is a region of United Mexican States, formed by the states of Jalisco, Nayarit, Colima and Michoacan, also includes the Revillagigedo Islands, Marías Islands and several smaller islands...
and describes it as good to eat when properly prepared.
There has been a marked preference for the Green Iguana
Green Iguana
The Green Iguana or Common Iguana is a large, arboreal herbivorous species of lizard of the genus Iguana native to Central and South America...
(Iguana iguana) over the Black Iguana (Ctenosaura pectinata) in the region, though both are eaten. The native Mexican Green Iguana is becoming scarce because of habitat loss.
Proper preparation of the iguana requires parboiling it in saltwater for 20–30 minutes before roasting or stewing it. Common recipes for the iguana include stews (guisado), pozole
Pozole
Pozole is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork...
, birria
Birria
Birria is a spicy Mexican meat stew usually made with pork, goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from Jalisco, it is a common dish in some Mexican food establishments...
, roasted in taco
Taco
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety...
s and flautas, roasted and finished with mole
Mole (sauce)
Mole is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces...
, and even sauteed with almonds. Two recipes for traditional preparation can be found at Wikibooks Cookbook project.