The garrobo belongs to a different species than the iguana; in their juvenile stage both are of intense green color, which allows them to hide in trees to protect themselves from predators. But the garrobo in its mature stage is gray or brown, it is omnivorous and is found on the Pacific slope.
But over the years, they changed their habitat to avoid being chased and hunted, and instead of living on the riverbanks, they are usually seen on the roofs of houses and buildings, and also on nearby trees.
Since ancient times, its meat has been highly appreciated for its exquisite flavor resembling that of chicken. The consommé is a food that besides being very tasty, is considered a powerful restorative.
One of the well-known dishes prepared with garrobo is pebre, which consists of a stew of garrobo meat with corn dough, not forgetting the pipián, a product that must be included in the preparation of Costa Rican stews and picadillos.
The garrobo is a very nutritious food, rich in proteins and considered a natural energizer.
The gastronomy of Puntarenas is the result of a long historical trajectory accompanied by the creativity of its people, who have known how to take advantage of the food resources offered by nature, resulting in a culinary culture with rich intercultural manifestations.
