Eat Iguana
Iguana appears in traditional dishes in parts of Mexico, Central America and the Caribbean, often simmered in a seasoned stew rather than served as a novelty steak. The meat is lean and bony, so patient preparation matters. Trying it can provide a specific connection to regional food history, but only when the species and supply are legal and conservation has been considered. Choose a licensed restaurant in a place where the particular iguana is lawfully farmed or harvested for food. Ask the kitchen to name the species, explain its source and recommend the local dish; ‘chicken of the trees’ is a nickname, not proof of identity or safety. Avoid tourist venues that cannot answer basic provenance questions. Eat a modest professionally prepared portion with the normal accompaniments rather than buying raw meat from an informal market. Some iguana species are protected or subject to wildlife-trade controls, and legality can vary by country, season and population. Never buy bushmeat, poached animals, eggs or wildlife souvenirs, and check CITES and local rules before any purchase. Reptiles can carry Salmonella even when they appear healthy, so meat must be handled away from ready-to-eat food and cooked thoroughly by an experienced kitchen. Check sauces for allergens, follow current travel advice and do not carry meat or skins across a border without confirmed permission. Notice the relationship between the meat, broth and regional seasoning rather than searching for shock value. A worthwhile plate should come with a credible explanation of how wildlife, farming and cuisine coexist; if that explanation is missing, declining is the more responsible achievement.