El garrobo belongs to a different species than the iguana; during its juvenile stage, both are deep green, which allows them to hide in trees to protect themselves from predators. However, as it matures, el garrobo becomes gray or brown, is omnivorous, and is found along the Pacific slopes.
Over the years, their habitat has shifted due to being pursued and hunted, and instead of living on riverbanks, they are often seen on rooftops of houses and buildings, as well as on nearby trees.
Since ancient times, its meat has been highly valued for its exquisite taste, similar to chicken. The consommé is not only very tasty but is also considered a powerful revitalizer.
One of the well-known dishes prepared with garrobo is pebre, which is a stew made with garrobo meat, corn Masa, and pipián, a product essential in the preparation of Costa Rican stews and picadillos.
El garrobo is a highly nutritious food, rich in proteins, and considered a natural energizer.
The cuisine of Puntarenas reflects a rich historical journey complemented by the creativity of its people, who have learned to utilize the food resources offered by nature, resulting in a culinary culture with diverse intercultural expressions.
