StewsHardFree

Tatemado Colimense de Iguana (Colima Slow-Braised Iguana in Chilli and Vinegar)

Name: Tatemado Colimense de Iguana (Colima Slow-Braised Iguana in Chilli and Vinegar)
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 1 White onion; 1 tsp Salt; 6 Dried guajillo chillies; 2 Cloves; 80 ml White vinegar; 2 sprigs Thyme; 2 Dried pasilla chillies; 2 Tomatoes; 1 tsp Cumin; 2 leaves Bay leaves; 12 Maize tortillas; 1.5 kg Iguana meat, cut into pieces; 5 cloves Garlic; 3 tbsp Vegetable oil

180 min (60 prep + 120 cook) Hard 6 servings Colima

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 16 Apr 2026

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

£10.00

Total cost

£1.67

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

34g

Protein

10g

Carbohydrates

12g

Fat

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.