| Display title | Biology:Iguana meat |
| Default sort key | Iguana meat |
| Page length (in bytes) | 2,029 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 522295 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Jport |
| Date of page creation | 19:15, 29 June 2023 |
| Latest editor | imported>Jport |
| Date of latest edit | 19:15, 29 June 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Iguana meat has historically been important in the culinary traditions of Mexico and Central America; particularly in the states of Jalisco, Michoacán and Colima. In Fray Sahagún's history of colonial Mexico, he mentions the iguana as a traditional food throughout Western Mexico and describes it as good... |
