Iguana holds a historic place in the culinary traditions of Mexico and Central America. The ancestral food is still being preserved in coastal Oaxaca today, where it is salted, smoked and stewed with mole amarillo and tucked inside fresh masa and banana leaves for tamales. Traditionally, iguanas were hunted when corn farmers were out in the field. Today, they are a protected species and cannot be hunted while they are in egg-laying season.



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