Iguana meat has historically been important in theculinary traditions of Mexico and Central America; particularly in thestates ofJalisco,Michoacán andColima. InFray Sahagún's history ofcolonial Mexico, he mentions theiguana as a traditional food throughout Western Mexico and describes it as good to eat when properly prepared. Iguana meat is legal in the United States of America and several other countries, however importation is restricted due toCITES conventions.
There has been a marked preference for thegreen iguana (Iguana iguana) over theblack iguana (Ctenosaura pectinata) in the region, though both are eaten.[1] Common recipes for the iguana include stews (guisado),pozole,birria, roasted intacos andflautas.
People in parts of South Florida have started cooking iguana meat after the Florida Wildlife Agency encouraged residents to kill green iguanas on their own property. InPuerto Rico, where iguanas are an invasive species, there have been efforts to promote iguana consumption.[2]
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