Garrobo is a spiny tailed iguana which is part of the mountain meat category on some Nicaraguan menus. Desmenuzado means crumbled in English, and the meat was basically shredded but still had some remnants of bone in it. I could also have had the iguana grilled or fried on a flat top, but I took the waiter's suggestion. The little pieces of meat were served as a stew with slices of still crunchy onion and green pepper with some tomato pieces in a light but salty tomato broth. It came with rice, corn tortilla, and spicy pickled onion. The meat didn't taste like much, but it wasn't as tough as I thought it might be. Frankly, the vegetables the meat came with were more enjoyable than the meat itself; nevertheless, I'm glad I got to try it.
Location: Don Pepe, Teatro Municipal ½ c al sur, Leon, Nicaragua. Date: February 24, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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