he was too grossed out by the shell and said it was gooey and
reptiley going down his throat 
IGUANA EN PINOL <!----><!--IGUANA EN
PINOL-->
After the Iguana has been killed, open the stomach and below,
take out the eggs and intestines. Clean the eggs very well with the
sour oranges. Put the eggs in the arms with the Iguana in all its
skin.
Later in the day cook the eggs in salt water for 10 minutes,
then let them sit in the water until they are cold. Store them in
refrigerator.
Early the following day soak the Iguana in cold water. Skin it
and wash it once more. Cut the Iguana into small pieces and cook it
with 8 cups of water with salt, garlic, sliced onion, and black
pepper. Grind it into a "Soft Mass" and mix it with the gravy.
Cook the corn in water until soft, then brown it (not too
darkly) and grind to a lumpy mass. Take 4 cups of this corn, mix
with the gravy and Iguana and cook, stirring constantly until it is
well cooked.
In 2 1/2 cups of pork grease, fry 3 onions (chopped fine) until
clear and light brown.
Set aside a few onions. With the rest, add the powdered pepper,
Iguana mixture, more salt, sour oranges, and, if necessary, more
pork grease. Do not let get too dry.
Form a large rounded shape in a serving dish and create an
indentation in the center.
