From Wikipedia, the free encyclopedia Iguana meat
Iguana meat
Iguana meat has until recently been important in the
culinary traditions of Mexico; particularly in the states
References
of Jalisco, Michoacán and Colima. But they are still very Notes
important. In Fray Sahagún’s history of colonial Mexico, [1] Martinez Campos - Recetario (p. 14)
he mentions the iguana as a traditional food throughout [2] Green Iguana Society Website - see external
Western Mexico and describes it as good to eat when references
properly prepared. Bibliography
There has been a marked preference for the Green • Martinez Campos, Gabriel - Recetario Colimense de la
Iguana (Iguana iguana) over the Black Iguana (Ctenosaura iguana - Mexico (2004) Conaculta
pectinata) in the region, though both are eaten.[1] The na- • Sahagún, Br. Bernadino de - Historia General de las
tive Mexican Green Iguana is becoming scarce because of cosas de la Nueva España - Mexico (1975) Ed Porrúa
habitat loss.[2]
Proper preparation of the iguana requires parboiling
it in saltwater for 20–30 minutes before roasting or stew-
External links
ing it. Common recipes for the iguana include stews Green Iguana Society - with information on the living
(guisado), pozole, birria, roasted in tacos and flautas, species and its current scarcity
roasted and finished with mole, and even sauteed with
almonds. Two recipes for traditional preparation can be
found at Wikibooks Cookbook project.
Retrieved from "http://en.wikipedia.org/w/index.php?title=Iguana_meat&oldid=453469248"
Categories:
• Meat
• Mexican cuisine
• Iguanidae
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