Iguanas in Puerto Rico “Gallina de Palos”
Green Iguana Margarita Ingredients: 1/2 oz Midori melon liqueur 1 oz Tequila (Two Fingers) 2 oz Sweet and sour mix Procedure: Blend and pour into a Margarita glass with salted rim.In many countries of Latin American, green iguanas are nicknamed "gallinas de palo". They are caught or raised and their meat is used for cooking. The taste and feel of the cooked iguana is said to be similar to chicken; hence, the nickname, which means "tree chicken". In Puerto Rico, though, green iguanas have not yet found their way into local menus, neither domestic nor commercial. Although talks of export are currently being bounced around.