"South Florida has an iguana problem. They're everywhere—eating gardens, blocking traffic, pooping on boats. And they stink.
The green lizard hails from Central and South America, and they are quite cute when only six inches long. Pet store owners thought they'd make cuddly pals. But iguanas soon grow to nearly six feet, and they don't like to be caught. When cornered, they'll bite, scratch, or slap you with their tail.
The iguana problem is an example of what can happen when a non-native creature is introduced into a different environment which suits it. Many of South Florida's iguanas were once pets, before they were abandoned. But iguanas love Florida's hot weather, and they stuck around. Now there are tens of thousands of them.
"They eat landscape plantings and plants grown in nurseries for sale," said William Kern, a scientist at the University of Florida. "They eat fruit from other people's trees. They eat orchids and other valuable flowers." Their droppings also contain a bacteria that can make humans sick."
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"Iguana, is a regional delicacy in Tulum mexico."
Delicious Tree Chicken Recipe from Tulum!
Iguana Stew for 20
1 med.-lrg. Iguana
1 lrg. yellow onion, chopped
2 cloves garlic, crushed
4 tomatoes, quartered
2 Habanero peppers, stems removed and chopped
4 tsp. Achiote Oil
4 Tbls. ground chile powder
black pepper
salt
water
Make the achiote oil by frying the achiote slowly until the oil is red.
Kill the iguana by cutting off its head.
Open the belly lengthwise and remove all the entrails and the rectum.
Cook in salted water until the meat is tender (take care not to let it
get too soft).
Peel and cut in portions.
Season with all the above ingredients and cook with about 1 cup water,
until almost dry.
As an early smuggler of Iguanas at the age of 4, I can sympathise with the niave pet store owners. They did make a good little friend around the house, and had those cool spikes along it's back. After a week in Mexico with the folks, I just couldn't help but stick "Jimmy" in my little Voltron backpack and bring him home. Who knew what would happen later? Well I was 4 years old and I didn't own a pet store, so my situation was a little more innocent. I certianly feel like it is common knowlege that introducing a new species into a new enviornment is bad news. If you were in the business, you would think that that would definately have crossed your mind. But it seems that there's always someone willing to do anything to make a buck.....
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Who's eating who?
"South Florida has an iguana problem. They're everywhere—eating gardens, blocking traffic, pooping on boats. And they stink.
The green lizard hails from Central and South America, and they are quite cute when only six inches long. Pet store owners thought they'd make cuddly pals. But iguanas soon grow to nearly six feet, and they don't like to be caught. When cornered, they'll bite, scratch, or slap you with their tail.
The iguana problem is an example of what can happen when a non-native creature is introduced into a different environment which suits it. Many of South Florida's iguanas were once pets, before they were abandoned. But iguanas love Florida's hot weather, and they stuck around. Now there are tens of thousands of them.
"They eat landscape plantings and plants grown in nurseries for sale," said William Kern, a scientist at the University of Florida. "They eat fruit from other people's trees. They eat orchids and other valuable flowers." Their droppings also contain a bacteria that can make humans sick."
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"Iguana, is a regional delicacy in Tulum mexico."
Delicious Tree Chicken Recipe from Tulum!
Iguana Stew for 20
1 med.-lrg. Iguana
1 lrg. yellow onion, chopped
2 cloves garlic, crushed
4 tomatoes, quartered
2 Habanero peppers, stems removed and chopped
4 tsp. Achiote Oil
4 Tbls. ground chile powder
black pepper
salt
water
Make the achiote oil by frying the achiote slowly until the oil is red.
Kill the iguana by cutting off its head.
Open the belly lengthwise and remove all the entrails and the rectum.
Cook in salted water until the meat is tender (take care not to let it
get too soft).
Peel and cut in portions.
Season with all the above ingredients and cook with about 1 cup water,
until almost dry.
&..... some Grey Poupon?
As an early smuggler of Iguanas at the age of 4, I can sympathise with the niave pet store owners. They did make a good little friend around the house, and had those cool spikes along it's back. After a week in Mexico with the folks, I just couldn't help but stick "Jimmy" in my little Voltron backpack and bring him home. Who knew what would happen later? Well I was 4 years old and I didn't own a pet store, so my situation was a little more innocent. I certianly feel like it is common knowlege that introducing a new species into a new enviornment is bad news. If you were in the business, you would think that that would definately have crossed your mind. But it seems that there's always someone willing to do anything to make a buck.....