Tatemado Colimense de Iguana (Colima Slow-Braised Iguana in Chilli and Vinegar)
Iguana slow-braised in chilli, vinegar and spices in the coastal Colima style.
About this recipe
Tatemado colimense de iguana is a traditional stew of iguana meat slow-braised in chilli, vinegar and spices, an ancestral preparation from the coast of Colima.
History & Origin
Tatemado de iguana is one of the most emblematic and controversial dishes of Coliman gastronomy, a stew with pre-Hispanic roots that continues to be prepared in rural and coastal communities of Colima, particularly in the municipalities of Manzanillo, Tecomán and Armería. The green iguana (Iguana iguana) has been an important source of protein for the indigenous peoples of western Mexico since before the Spanish conquest. The Aztecs and the peoples of western Mesoamerica consumed iguana regularly, and colonial chronicles record the sale of live iguanas at the markets of Tlatelolco. "Tatemado" is a culinary technique involving cooking directly over embers (from the Nahuatl "tatemar", to burn or roast), although in the contemporary Coliman version the meat is marinated with guajillo chilli, vinegar, garlic and spices before being slowly braised. Iguana meat has a firm texture and a mild flavour similar to chicken, which absorbs the flavours of the marinade perfectly. Today, iguana consumption in Mexico is regulated to protect wild populations, and the meat comes mostly from licensed farms that ensure the sustainability of this ancient culinary tradition.
Estimated cost
£99.94
Total cost
£16.66
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
290
Calories
34g
Protein
10g
Carbohydrates
12g
Fat
2g
Fibre
540mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean and cut the iguana into pieces. Marinate in the vinegar with crushed garlic, salt, cumin and pepper for 2 hours in the refrigerator.
💡 If the iguana comes whole, ask your supplier to prepare it. Pre-cleaned farmed iguana meat is ready to marinate.
- 2
Devein the guajillo and pasilla chillies. Toast on a griddle. Soak in hot water for 15 minutes.
- 3
Roast the tomatoes, onion and garlic on the griddle. Blend with the soaked chillies, cloves, thyme, bay leaves and the vinegar from the marinade.
- 4
Heat the oil in a clay pot or heavy casserole. Sear the marinated iguana over high heat until browned on all sides.
- 5
Add the chilli sauce to the pot. Stir well to coat all the meat. Reduce the heat to the lowest setting.
- 6
Cook covered over a very low heat for 90 minutes, checking and adding a little water if it dries out. The meat should be very tender and falling off the bone.
💡 Authentic tatemado is cooked very slowly; patience is key for the flavours to fully meld.
- 7
Serve with warm maize tortillas and pot-cooked black beans.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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