IGUANA MEAT is next on our list. It was a very important part of Mexico’s culinary tradition, but now the consumption has decreased considerably. Iguana meat is currently illegal in the USA and some other countries; maybe one of the reasons for the decrease in the consumption of this once cherished delicacy? Both the Black and Green iguana have been eaten in the area, although the Green iguana seemed to gather more followers. To properly cook an iguana it has to be parboiled for up to thirty minutes before roasting or stewing it. Some of the preferred recipes include stews, soups, roasted and used in fillings for tacos and flautas
Iguanas are eaten year round throughout Central and South America, but they’re are especially popular during Holy Week (the week before Lent begins) in Nicaragua. Unfortunately, Green Iguana females ovulate right around April, and so during Holy Week the iguanas are swollen with eggs, making the consumption of them during that time period particularly disastrous for the Iguana population.
For this reason the Nicaraguan government has banned the killing of Green Iguanas, although the traditional preparation of the iguanas into a soupy dish called Indio Viejo, persists.