Iguana Soup Recipe

After countless requests we have finally secured the authentic recipe for IGUANA SOUP, heralded in many parts of Central America as the ultimate hangover cure. Read on…

Take one regular size deceased iguana (skinned) and prepare in accordance with NAFTA specifications regarding birds and lizardry. Remove tail and set aside. Boil iguana on high for about an hour until it shrinks approximately 20%. Retain water. Add yucca, spuds, maize (if you can’t find maize use household corn), onion, garlic, jalapeño peppers and passion fruit seeds. Place animal back in pot and simmer for about three hours until meat falls from bone. Garnish with tail. Serve in brandy snifters or mate gourds. Enjoy.